From WP. I'm more likely to use chicken thighs instead of quarters because I don't like chicken legs all that much. Actually, the original recipe included the option to use cauliflower instead of chicken .
Ingredients
5 tablespoons olive oil, divided
4 cloves garlic, minced or finely grated
2 tablespoons finely grated lemon zest (from 2 large lemons)
1 1/2 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
3/4 teaspoon fine sea salt, plus more as needed
1/2 teaspoon sweet paprika or cracked black pepper
4 chicken leg quarters (about 2 pounds total; see NOTE), patted dry
4 Yukon Gold potatoes (about 1 1/2 pounds), scrubbed and cut into 1-inch cubes
One (13.5-ounce) can whole artichoke hearts, drained and halved
1/3 cup kalamata olives, halved or smashed
1/4 cup kalamata olive brine or 2 tablespoons water and 2 tablespoons red wine vinegar
1/4 cup fresh lemon juice (from 1 or 2 lemons)
Small handful (about 1/2 ounce) fresh parsley leaves, chopped, for garnish (optional)
Instructions
1. Position a rack in the middle of the oven and preheat to 425 degrees. In a large bowl, mix together 3 tablespoons of the olive oil, the garlic, lemon zest, oregano, salt and paprika or black pepper. Add the chicken and, using your hands, rub the mixture into the meat.
2. On a large, rimmed baking sheet, combine the potatoes and artichoke hearts. Drizzle with the remaining olive oil, and toss.
3. Lay the quarters atop the potatoes and artichoke hearts and roast for 30 minutes. Toss the potatoes and artichoke hearts so they brown evenly. Rotate the pan, then roast for an additional 20 to 30 minutes, or until the chicken is cooked — an instant-read thermometer should read 165 degrees when inserted into the thickest part of the thigh.
4. Remove the pan from the oven and add the olives, olive brine and lemon juice. Use a spatula or wooden spoon to help mix any browned bits into the sauce, top with chopped fresh parsley, if using, and serve family style.