Go Back
+ servings

Chicken Quarters & Roasted Potato Salad

Servings 4 adults


For the chicken

  • 4 chicken quarters
  • 2 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 lemon
  • 2 tbsp olive oil

For the roasted potatoes

  • 1 1/2 lbs baby potatoes cut in half
  • 1/4 cup olive oil
  • 1 tbsp salt
  • 1 1/2 tsp pepper

For the dressing

  • 1/3 cup mayo
  • 1/4 cup dijon mustard
  • 1 tbsp whole grain mustard
  • 1/4 cup honey
  • 1/4 cup lemon juice

Remaining salad ingredients

  • 2/3 cup red onion thinly sliced
  • 2 tbsp fresh dill
  • caper berries optional
  • salt
  • pepper


Roast the potatoes

  • Place a baking pan in the oven at 400 degrees while you prep the potatoes
  • Toss together the potatoes, salt, pepper and olive oil. Quickly slide onto the preheated baking pan and roast for 20 minutes.

Sear and roast the chicken

  • While the potatoes roast place a large pan on the stove over medium heat. Season the quicken quarters with the garlic powder, salt and pepper. Add the olive oil to the heated pan and sear the chicken, skin side down.
  • Once the potatoes are finished, turn the oven down to 375, set the chicken quarters into the pan skin side up, and place in the oven until the meat reaches an internal temperature of 173.

Make the potato salad

  • Whisk together the dressing ingredients with a pinch of salt and pepper. Add the raw, red onion to a bowl and, when you take the potatoes out of the oven, add them immediately to the bowl, atop the red onion, for 5 minutes.
  • Add the fresh dill and toss together. Add the dressing 2 tbsp at a time and toss until sufficiently covered. You may not use it all.


  • Place the potato salad in the middle of each plate and top with a chicken leg quarter.