A roasted chicken leg quarter with pesto potato casserole

Roasted Chicken Leg Quarters with Pesto Potato Casserole

Chicken and herbs are baked with potatoes tossed in pesto. This is an easy one-dish dinner recipe with lots of fresh Italian-inspired flavor!

Prep Time:

10 min

Cook Time:

45 min

Servings:

8

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Ingredients

  • 1 Package Simply Potatoes Diced Potatoes with Onions
  • 1/4 Cup pesto with basil
  • 1 Tablespoon crushed dried rosemary
  • 1/2 Teaspoon garlic salt
  • 1/2 Teaspoon freshly ground black pepper
  • 8 chicken leg quarters bone-in, skin-on

Instructions

  1. Heat oven to 400 F. Spray 13x9-inch baking dish with nonstick cooking spray.
  2. Stir together Simply Potatoes Diced Potatoes with Onions and pesto until potatoes are well coated. Spread into thin layer in bottom of baking dish.
  3. In small bowl stir rosemary, garlic salt and pepper until well blended. Rub spice mixture over chicken. Arrange chicken, skin side up, on top of potatoes.
  4. Bake, uncovered, 40 to 45 minutes or until juices in chicken run clear.
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