Golden Garlic Butter Roasted Chicken with Baby Potatoes & Mediterranean Salad
Golden Garlic Butter Roasted Chicken with Baby Potatoes & Mediterranean Salad 
Crispy golden chicken, buttery potatoes, and a colorful Mediterranean salad—this easy family dinner brings all the good stuff together! Perfect for those nights when you want something hearty, fresh, and downright delicious.
Ingredients:
For the Golden Roasted Chicken:
- 4 bone-in, skin-on chicken leg quarters
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
For the Garlic Butter Baby Potatoes:
- 1½ lbs baby yellow potatoes
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 3 garlic cloves, minced
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
For the Mediterranean Salad:
- 4 cups fresh green leaf lettuce, torn
- 1 large cucumber, sliced into rounds
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup crumbled blue cheese
- ½ cup Kalamata olives
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
How to Make It:
Season the Chicken for Incredible Flavor:
Preheat your oven to 425°F (220°C). Pat the chicken leg quarters dry using paper towels. In a mixing bowl, combine olive oil, melted butter, minced garlic, smoked paprika, oregano, thyme, onion powder, salt, black pepper, and lemon juice. Rub the seasoning mixture generously over the chicken, including underneath the skin where possible. This easy roasted chicken recipe creates a beautiful garlic butter coating, giving you the best crispy chicken dinner with bold homemade flavor.
Roast Until Golden, Crispy, and Juicy:
Place the seasoned chicken leg quarters skin-side up in a large roasting pan, leaving space between each piece. Roast for 40–50 minutes, until the skin becomes deeply golden brown and slightly caramelized. Check that the thickest part reaches at least 165°F (74°C); dark meat is especially tender around 175–185°F (79–85°C). Let the chicken rest for 5–10 minutes before serving. This oven-roasted chicken is a total comfort food favorite and an easy Sunday dinner that'll have everyone asking for seconds.
Prepare the Buttery Baby Potatoes:
While the chicken roasts, wash and dry the baby yellow potatoes. Toss them with olive oil, salt, black pepper, and dried rosemary. Arrange on a separate baking sheet and roast at 425°F (220°C) for 25–35 minutes, turning halfway through, until fork-tender and lightly golden. Toss the hot potatoes with melted butter, minced garlic, and fresh parsley, then return to the oven for 2 minutes to mellow the garlic. These garlic butter baby potatoes are the perfect savory side dish and an irresistible addition to any cozy family meal.
Toss Together the Fresh Mediterranean Salad:
In a large bowl, combine crisp green leaf lettuce, cucumber slices, halved cherry tomatoes, and thinly sliced red onion. Add the crumbled blue cheese and Kalamata olives. In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper. Drizzle lightly over the salad just before serving. This fresh Mediterranean salad adds a crunchy, colorful side to your healthy homemade dinner, balancing the rich flavors of the chicken and potatoes.
Build a Beautiful Restaurant-Style Plate:
Arrange one golden roasted chicken leg quarter on a large ceramic plate. Spoon a generous serving of glossy baby yellow potatoes alongside it. Add a colorful portion of the Mediterranean salad with cucumber, tomatoes, red onion, leafy greens, and crumbled blue cheese. Place a few Kalamata olives near the chicken and garnish with freshly chopped parsley. This restaurant-style chicken plate makes a gorgeous complete dinner and a satisfying homemade comfort food meal without the hassle.
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes | Serving: 4 people
Calories: ~950 per serving | Protein: ~55g per serving