Introduction
Have you ever craved the ultimate roasted chicken plate with veggies and potatoes that’s both comforting and bursting with flavor? This oven-roasted masterpiece combines juicy, herb-kissed chicken, golden potatoes, crisp cucumbers, ripe tomatoes, and tangy olives for a one-pan dinner that feels like a warm hug. Perfect for family gatherings or a cozy weeknight feast, this roasted chicken plate with veggies and potatoes elevates simple ingredients into a restaurant-worthy meal. With minimal hands-on time and maximum taste, you’ll wonder why you haven’t tried this before!
Ingredients List
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Chicken leg quarters (4 pieces) – skin-on for extra crispiness; substitute with bone-in chicken breasts if preferred
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Baby potatoes (1½ lbs), halved – Yukon Gold or fingerlings work best; sweet potatoes make a colorful swap
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Mixed olives (½ cup) – kalamata and green for briny pops; capers are a fun substitute
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Cucumber slices (1 cup) – for freshness; zucchini ribbons can replace for a warm veggie twist
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Tomato wedges (2 medium) – choose ripe, juicy tomatoes; cherry tomatoes halved also shine here
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Red onion slices (½ medium onion) – thinly sliced for mild pungency; shallots are a mellow alternative
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Greek yogurt sauce:
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Plain Greek yogurt (½ cup)
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Fresh dill, chopped (1 tbsp)
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Lemon zest (½ tsp)
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Garlic, minced (1 clove)
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Olive oil (3 tbsp) – extra virgin for depth; avocado oil works too
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Herb blend:
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Dried oregano (1 tsp)
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Paprika (1 tsp)
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Garlic powder (½ tsp)
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Salt (1 tsp) and freshly cracked black pepper (½ tsp)
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Fresh parsley, chopped (2 tbsp) for garnish
Timing
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Prep time: 15 minutes (chopping veggies, seasoning chicken)
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Cook time: 40–45 minutes (until chicken skin is golden and potatoes are tender)
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Total time: 55–60 minutes
Comparison: Just as quick as takeout and infinitely more satisfying!
Instructions
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). While it heats, line a rimmed baking sheet with parchment paper or lightly oil it—this ensures easy cleanup and crisp edges.
Step 2: Season the Chicken
In a small bowl, whisk together olive oil, oregano, paprika, garlic powder, salt, and pepper. Pat chicken dry, then rub the herb-oil mixture evenly over each piece. Let rest for 5 minutes to let flavors meld.
Step 3: Arrange Potatoes and Onions
Toss halved baby potatoes and red onion slices with a drizzle of olive oil and a pinch of salt and pepper. Spread them evenly on the baking sheet, creating little nests for the chicken to sit in.
Step 4: Roast to Perfection
Nestle the seasoned chicken quarters skin-side up among the potatoes. Roast in the preheated oven for 40–45 minutes, turning the pan halfway through. The chicken skin should blister to a rich golden brown and potatoes should be fork-tender.
Step 5: Whip Up the Yogurt Sauce
While the chicken roasts, stir together Greek yogurt, dill, lemon zest, and minced garlic. Season with a pinch of salt. Chill until ready to serve for a cool, creamy contrast.
Step 6: Plate and Garnish
Arrange cucumber slices, tomato wedges, and mixed olives on a large platter. Transfer roasted chicken and potatoes to the center. Drizzle the yogurt sauce over cucumbers, sprinkle chopped parsley over the chicken, and dive in!
Nutritional Info
Per serving (based on 4 servings)
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Calories: 520 kcal
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Protein: 36 g
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Carbohydrates: 32 g
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Fat: 28 g
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Fiber: 5 g
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Sugar: 4 g
Healthier Alternatives
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Keto: Replace potatoes with roasted cauliflower florets to slash carbs.
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Vegan: Use marinated tofu steaks instead of chicken; swap Greek yogurt sauce for cashew-based “tzatziki.”
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Gluten-Free: This recipe is naturally gluten-free—just double-check that your spice blends haven’t been cross-contaminated.
Serving Suggestions
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Family-Style Feast: Lay everything on a large wooden board for a communal vibe—let everyone help themselves!
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Light Lunch Upgrade: Serve half the portion alongside a crisp arugula salad drizzled with lemon vinaigrette.
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Meal Prep Magic: Portion into containers for grab-and-go lunches; keep sauce separate until ready to eat.
Common Mistakes to Avoid
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Skipping the Skin Drying: Wet skin steams instead of crisps; always pat chicken dry before seasoning.
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Overcrowding the Pan: Crowded ingredients steam—leave space for hot air to circulate.
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Uneven Potato Sizes: Large potato pieces take longer to cook; cut them uniformly for consistent roasting.
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Forgetting to Rest: Let chicken rest 5 minutes after roasting—juices redistribute and you avoid dry meat.
Storing Tips
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Refrigerate Leftovers: Store in an airtight container for up to 3 days.
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Freezing: Freeze chicken and potatoes separately in freezer bags for up to 2 months.
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Reheat: Warm in a 350°F oven for 10–12 minutes to revive crispiness.
Conclusion
This roasted chicken plate with veggies and potatoes is the perfect balance of crisp, creamy, and tangy—all in one unforgettable dish. Whether you’re feeding a crowd or prepping meals for the week, this recipe delivers on flavor and simplicity. Try it tonight, leave a comment about your favorite twists, and don’t forget to share this crowd-pleaser with friends!
FAQs
How long to roast a chicken?
Roast at 425°F (220°C) for about 20 minutes per pound of chicken. A typical 4 lb bird takes around 1 hour and 20 minutes.
How long to roast a whole chicken?
For a whole chicken weighing 3–5 lbs, plan on 18–20 minutes per pound at 425°F. Always confirm doneness with an internal temperature of 165°F in the thigh.
How to roast a chicken in the oven?
Preheat to 425°F, pat chicken dry, season inside and out, place breast-side up on a rack or roasting pan, and roast 18–20 minutes per pound, basting halfway through.
How to bake roasted chicken?
For bone-in pieces: bake at 425°F for 40–45 minutes. For breasts only, reduce to 20–25 minutes. Always let rest 5 minutes before slicing.
