There’s a particular kind of Sunday night comfort that can’t be bought, only cooked. It’s the feeling of a kitchen warm from the oven, the scent of garlic and rosemary clinging to the air, and the knowledge that a perfect, simple dinner is minutes away. This recipe is that feeling, scaled down for one. It was born from a craving for a classic roast chicken dinner without the week of leftovers. Just one glorious, juicy chicken leg quarter, its skin crackled to a mahogany crisp, nestled with potatoes that have soaked up all the herby, garlicky drippings. It’s a humble meal that feels like a celebration. It’s the dinner I make for myself when I need a reminder that the best things are often the simplest, done with care.
Quick Look
| Prep | Cook | Total | Serves | Level |
|---|---|---|---|---|
| 15 mins | 45 mins | 1 hr | 1 Person | Easy |
Why This is the Perfect Solo Dinner
- It’s a complete meal in one pan. Protein, starch, and veggies (if you add them) roast together for minimal cleanup.
- The hands-off cooking time is perfect for unwinding, setting the table, or pouring a glass of wine.
- It feels special without being fussy. Crispy chicken and roasted potatoes are a timeless, universally satisfying combo.
- It teaches foundational skills: proper seasoning, roasting, and making a quick pan sauce.
Grab These
For the Chicken & Potatoes:
- 1 chicken leg quarter (thigh and drumstick attached)
- 1 medium Yukon Gold or Russet potato, cut into 1-inch chunks
- ½ a small yellow onion, cut into wedges
- 3 cloves garlic, smashed (no need to peel)
- 1 tbsp olive oil
- Kosher salt and freshly ground black pepper
For the Herb Butter (The Game Changer):
- 1 tbsp salted butter, softened
- 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 small clove garlic, grated
- Zest of ¼ lemon (optional, but bright)
For the Pan Sauce (Optional, but Glorious):
- ¼ cup chicken broth or white wine
- 1 tsp Dijon mustard
- A pat of cold butter
Let’s Make It
Step 1: The Dry Brine (The Secret to Crispy Skin). At least 30 minutes before cooking—or up to overnight in the fridge—pat your chicken quarter bone-dry with paper towels. This is the single most important step for crispy skin. Season it generously on all sides, especially under the skin, with kosher salt and pepper. Place it on a plate, skin-side up, and leave it uncovered in the fridge. The air will further dry the skin.
Step 2: The Flavor Bomb. While the chicken air-dries, make the herb butter. In a small bowl, mush together the softened butter, chopped herbs, grated garlic, and lemon zest until it’s a fragrant paste.
Step 3: The Prep. Preheat your oven to 425°F (220°C). In a small baking dish or oven-proof skillet (just big enough to hold everything in a single layer), toss the potato chunks, onion wedges, and smashed garlic cloves with the olive oil, a big pinch of salt, and a few grinds of pepper.
Step 4: The Assembly. Nestle the dried, seasoned chicken quarter, skin-side up, right in the center of the potatoes. Now, gently lift the skin from the chicken thigh and slide most of the herb butter underneath, spreading it as evenly as possible over the meat. Rub any remaining butter over the outside of the skin. This butters the bird from the inside out.
Step 5: The Roast. Place the pan in the hot oven. Roast for 40-50 minutes, until the chicken skin is deep golden brown and crispy, the potatoes are tender, and the internal temperature of the chicken at the thickest part of the thigh reads 165°F. No need to baste—the high heat and butter do all the work.
Step 6: The Rest & The Sauce. Transfer just the chicken to a warm plate and let it rest for 5-10 minutes. This lets the juices redistribute, ensuring every bite is juicy. If you’re making the pan sauce, place the baking dish with the potatoes over a burner on medium heat. Add the chicken broth or wine and Dijon mustard. Scrape up all the glorious browned bits (the fond) from the bottom of the pan. Let it simmer and reduce for 2-3 minutes until slightly thickened. Turn off the heat and swirl in a pat of cold butter to make it silky. Pour over everything.
Nutritional Facts
| Nutrient | Amount |
|---|---|
| Calories | ~ 650 kcal |
| Protein | 40g |
| Carbohydrates | 35g |
| Fat | 38g |
| Fiber | 4g |
| Sugar | 3g |
| Note: | A hearty, balanced meal. |
Health Benefits
- High-Quality Protein & Nutrients: Chicken thigh is rich in protein, iron, and zinc, and contains more vitamins like B6 and B12 than white meat. The skin provides collagen for joint health.
- Sustained Energy: Potatoes are an excellent source of complex carbohydrates and potassium, which supports heart and muscle function.
- Anti-inflammatory Herbs: Rosemary and thyme aren’t just flavorful; they contain compounds like rosmarinic acid with known anti-inflammatory and antioxidant properties.
Alternatives
- Spice Rubbed: Swap the herb butter for a dry rub of smoked paprika, garlic powder, onion powder, and brown sugar.
- Lemon-Garlic: Omit the herbs. Use butter mixed with the zest of a whole lemon, 2 grated garlic cloves, and a big pinch of red pepper flakes.
- Different Protein: Use a single bone-in, skin-on chicken breast (adjust cooking time down by 5-10 minutes) or a large pork chop.
- Different Veggies: Swap potatoes for cubed sweet potato, parsnips, or a handful of Brussels sprouts.
Variations & Add-Ins
- Mediterranean Twist: Add cherry tomatoes and Kalamata olives to the potato mix for the last 15 minutes of roasting.
- “Everything Bagel” Chicken: Mix the softened butter with 1 tsp of everything bagel seasoning before sliding under the skin.
- With Greens: In the last 5 minutes of roasting, toss a handful of fresh spinach or kale over the hot potatoes to wilt in the residual heat.
Pitfalls to Watch Out For
- Pale, Flabby Skin: This is the result of not drying the skin adequately before cooking. The paper towel pat-down is sacred. Salting in advance (dry brining) pulls moisture to the surface to evaporate.
- Soggy Potatoes: Crowding the pan. The potatoes need space to roast, not steam. Use a pan just large enough for a single layer. If they’re piled on top of each other, they’ll steam and become mushy.
- Burnt Garlic: The smashed garlic cloves should be tucked under the potatoes or chicken to protect them from direct heat, which makes them bitter.
- Tough Chicken: Skipping the rest. Slicing immediately sends all the precious juices onto the plate, not into the meat. Let it sit.
My Two Cents
Get that skin dry, then get your oven hot. Crispy skin is a function of moisture removal and high heat. The dry brine (salting ahead) is your best tool, and a 425°F oven is your best friend. Don’t be afraid of the color—you want it deep brown, almost crackling. That’s where the flavor lives.
Serve it right in the pan or on a warm plate. Drag a piece of potato through the herby juices. It’s a complete, comforting, deeply satisfying meal that proves cooking for one isn’t a compromise—it’s a gift.