Preheat the oven to 425°F (220°C or 200°C fan).

Season the chicken leg quarters first with salt, pepper, and dried oregano. Then, add the lemon zest, 1 tbsp of lemon juice, and 1 tsbp of olive oil. Add 2 cloves of garlic (peeled and smashed with the back of your knife). Set aside while you peel the potatoes in the next step.

Peel the potatoes and cut them into chunks (of about 1.5 inches or 4 cm). While peeling the potatoes, keep the peeled potatoes in a bowl of cold water (it keeps them from browning and helps release some of the starch from the potatoes).

After peeling and cutting the potatoes, dry them with a clean kitchen towel and season them with 1/2 tsp kosher salt and 1/4 tsp black pepper. Then, toss them with 1 tbsp of olive oil.

To a sheet pan or roasting tray (lined with baking paper for easier cleanup), add the seasoned chicken leg quarters and the seasoned potatoes. Place the sheet pan in the preheated oven and cook at 425°F (220°C or 200°C fan) for about 30 minutes.

After 30 minutes, remove the sheet pan or roasting tray and flip the chicken legs so they brown on the other side as well as move the potatoes around with a spatula. Return it to the oven till the chicken browns (about 10 minutes).

Then, remove the tray and flip the chicken once again. Return to the oven for another 5-10 minutes until the skin is browned and the chicken is cooked through. The chicken is cooked to a safe temperature when the meat thermometer reads 165°F (74°C) and the juices run clear. However, for dark meat like chicken legs and thighs, the optimal temperature (for the best taste) is about 175-185°F (80-85°C) as the meat will be more tender and juicier.