3 oz. butter, preferably grass-fed (86g)
1 clove garlic, finely minced
2 tbsp. chopped cilantro
2 limes, cut in half
Salt and freshly cracked black pepper to taste
1 lb. potatoes (any type) washed and cubed (500 g)
2 lbs. chicken leg quarters (1kg)
Line a baking pan with parchment paper. Heat your oven to 350°F (176°C).
In a small saucepan, melt the butter over low heat. Add the garlic and cilantro and allow to warm gently for 1 minute. Squeeze in the lime juice and season with salt and pepper. (If you are in a hurry, you can also melt the butter with the garlic, cilantro, lime juice, salt & pepper in the microwave.
Add the cubed potatoes to a medium sized mixing bowl and pour over 2/3 of the melted cilantro lime butter mixture. Toss to coat well.
Place the chicken leg quarters on the prepared baking pan. Brush the chicken generously with the remaining cilantro lime butter mixture. Arrange the prepared cubed potatoes around the chicken leg quarters. Place the baking pan in the oven and roast for 45-60 minutes until the potatoes are tender in the center and the chicken is cooked to 165°F (74°C) when tested with a meat thermometer.