Crispy Chicken with Potatoes & Onions

A delicious meal without much prep time.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Dish
Servings: 4 People


  • 3 lbs Potatoes cut into small pieces
  • 1 tsp Salt & pepper
  • 1 large Onion diced
  • 3 lbs Chicken quarters (or use only legs or thighs if you prefer)
  • 12 sprigs Fresh thyme
  • 6 sprigs Fresh oregano
  • 1 Lemon sliced into quarters
  • 3 tbs Dijon mustard
  • 2 tbs Olive oil
  • 5 sprigs Cilantro


  • Preheat oven to 425 ºF.
  • Toss potatoes, onion, thyme, oregano, rosemary and salt & pepper in 1 tbs of olive oil.
  • Mix mustard and 1 tbs of olive oil together in small bowl.
  • Loosen skin of the chicken and rub mixture underneath the skin.
  • Place potatoes in the roasting pan with the chicken on top.
  • Squeeze lemon over chicken and potatoes.
  • Sprinkle salt & pepper over chicken to preference.
  • Bake for 55 minutes or until chicken is 165ºF (ovens may vary).
  • Remove and let sit for 5 minutes. Chicken internal temp should be 165ºF.
  • Top with fresh cilantro and enjoy!