Baked Chicken Leg Quarters with Roasted Vegetables

There’s something so comforting about a plate of Baked Chicken Leg Quarters with Roasted Vegetables. I remember the first time I prepared this dish; it was a chilly fall evening, and the aroma of the roasting chicken filled my kitchen, wrapping me in warmth as I eagerly awaited dinner. The vibrant colors of the vegetables, from the deep red of the potatoes to the bright orange of the carrots, made it not just a meal but an experience to savor. This dish has a special place in my heart, as it effortlessly combines savory flavors and nutrition, making it perfect for a cozy family dinner or a gathering with friends.

As I sat down to enjoy the meal, I couldn’t help but reflect on how simple ingredients can create something so delicious. The combination of tender chicken, caramelized veggies, and fragrant herbs always brings a smile to my face, reminding me of home-cooked meals that nourish both body and soul. It’s a dish that I often turn to when I want to impress my guests without spending hours in the kitchen. Let’s dive into this recipe that brings everyone together around the table, sharing stories and laughter over a wholesome meal.

Ingredients Overview for Baked Chicken Leg Quarters with Roasted Vegetables

The ingredients for Baked Chicken Leg Quarters with Roasted Vegetables are wonderfully simple yet effective. They come together to create a nourishing meal that’s full of flavor. Each ingredient plays a key role in enhancing the overall dish. Fresh vegetables not only provide vibrant colors but also add essential nutrients that contribute to a balanced meal.

• 1 pound red potatoes: These potatoes add a creamy texture when roasted, making them a hearty addition to the dish.
• 1 cup chopped carrots: Sweet and colorful, carrots bring a natural sweetness that balances the savory chicken.
• 1 cup radishes (halved): Roasting radishes enhances their flavor, giving them a delightful bite.
• 4 teaspoons chopped garlic: Garlic adds depth to the dish with its robust flavor, enhancing every bite.
• 2 teaspoons lemon zest: This brightens the flavors and adds a refreshing note to the hearty ingredients.
• 2 tablespoons lemon juice: Lemon juice helps tenderize the chicken and infuses it with a zesty flavor.
• 1 large lemon (or two small) sliced: Lemon slices can be placed on the chicken for added moisture and flavor during roasting.
• 1 small rosemary stem (coarsely chopped): Fresh rosemary brings an aromatic touch that complements the chicken beautifully.
• 2 tablespoons chopped parsley (optional): Parsley adds a fresh finish and a pop of color to the dish.
• 2 tablespoons olive oil: Olive oil is essential for roasting the vegetables, helping them to caramelize and develop flavor.
• 1 tablespoon butter: A touch of butter under the chicken skin keeps it moist and flavorful.
• Salt, to taste (divided use): Salt enhances all the flavors and brings the dish together.
• Ground black pepper, to taste (divided use): Pepper adds a subtle heat and complexity to the dish.
• 2 ½ pounds chicken leg quarters: The star of the dish, providing rich flavor and tenderness.
• ½ cup chopped onions (or chopped shallots): Onions add sweetness and a savory base to the roasted vegetables.

Instructions for Baked Chicken Leg Quarters with Roasted Vegetables

Getting started on Baked Chicken Leg Quarters with Roasted Vegetables is a delightful journey that leads to a comforting meal. Follow these steps, and you’ll have a delicious dinner ready in no time!

1. Preheat your oven to 425°F. This temperature is perfect for roasting, ensuring that the chicken gets crispy skin while the vegetables caramelize beautifully.
2. In a large bowl, combine the potatoes, carrots, radishes, garlic, lemon zest, and lemon juice. Toss them well to coat with the juices and flavors. The medley of colors is just the beginning!
3. Add the lemon slices, rosemary, and parsley to the bowl. Mix everything together until the vegetables are well coated. You’ll love the aromatic scents wafting through your kitchen.
4. Drizzle the olive oil over the mixture, ensuring all the vegetables are evenly covered. This step is crucial for achieving that wonderful roasted flavor.
5. Season your mixture generously with salt and ground black pepper to taste. Remember, the seasoning will enhance the overall flavor magically.
6. Pour the seasoned vegetables into a 9×13-inch baking pan, spreading them out into a single layer. This ensures even cooking and browning.
7. Cover the pan with foil and bake for approximately 30 minutes. This first stage allows the veggies to soften up nicely.
8. Meanwhile, prepare the chicken leg quarters. If desired, gently spread softened butter under the skin of the chicken for extra richness. Don’t forget to season the skin with salt and pepper!
9. After 30 minutes, remove the vegetables from the oven and take off the foil. Place the seasoned chicken skin side up over the roasted vegetables.
10. Return the pan to the oven and roast uncovered at 425°F for approximately 30 minutes, or until the chicken is done. The juices should run clear when pierced, and the internal temperature should reach 165°F.

Helpful Notes about Baked Chicken Leg Quarters with Roasted Vegetables

While preparing Baked Chicken Leg Quarters with Roasted Vegetables is straightforward, these tips will make your meal even better!

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Simply reheat in the oven for optimal texture.
• Freezing: You can freeze the cooked chicken and vegetables separately. Ensure they are cooled before placing them in freezer-safe bags to avoid freezer burn.
• Pairing: This dish pairs wonderfully with a simple green salad or crusty bread. The salad adds a refreshing crunch that complements the meal.
• Vegetable Variations: Feel free to swap in other vegetables such as zucchini or bell peppers, depending on what you have available.
• Serving Size: This recipe serves six, making it great for meal prepping or feeding a crowd!

How to Serve Baked Chicken Leg Quarters with Roasted Vegetables

When it comes to enjoying Baked Chicken Leg Quarters with Roasted Vegetables, the options are plentiful!

• Family Dinner: This dish is perfect for a cozy family dinner. Serve it on a large platter allowing everyone to help themselves.
• Special Occasions: Ideal for gatherings, this recipe can easily be doubled to feed a larger crowd. The stunning presentation will impress your guests.
• Leftover Lunches: Pack the leftovers for lunch. They make for a nutritious meal that’s easy to reheat at work or school.
• Seasonal Serving: The heartiness of this dish makes it perfect for fall and winter gatherings, but it can be enjoyed year-round.
• Pairing Suggestions: Consider serving alongside a crisp green salad or some roasted Brussels sprouts for added texture and flavor.

FAQ

Conclusion

Baked Chicken Leg Quarters with Roasted Vegetables is a comforting and hearty dish that brings warmth to any table. Its flavorful combination of tender chicken and roasted vegetables not only satisfies hunger but also nourishes the soul. If you haven’t tried it yet, I encourage you to bring this delightful recipe into your kitchen and experience the joy it can bring. Gather your loved ones, share a meal, and create lasting memories over this delicious dish!

Baked Chicken Leg Quarters with Roasted Vegetables

The ultimate comfort food, Baked Chicken Leg Quarters with Roasted Vegetables is a savory delight that will satisfy your cravings. With tender chicken and perfectly roasted vegetables, it's an easy weeknight dinner that the whole family will love. Make it tonight for a wholesome, delicious meal!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound red potatoes
• 1 cup chopped carrots
• 1 cup radishes halved
• 4 teaspoons chopped garlic
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 large lemon or two small lemons, sliced
• 1 small rosemary stem coarsely chopped
• 2 tablespoons chopped parsley optional
• 2 tablespoons olive oil
• 1 tablespoon butter
• salt to taste, divided use
• ground black pepper to taste, divided use
• 2 1/2 pounds chicken leg quarters
• 1/2 cup chopped onions or chopped shallots

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 425°F.
2. In a large bowl, combine the potatoes, carrots, radishes, garlic, lemon zest, and lemon juice. Toss them well to coat with the juices and flavors.
3. Add the lemon slices, rosemary, and parsley to the bowl. Mix everything together until the vegetables are well coated.
4. Drizzle the olive oil over the mixture, ensuring all the vegetables are evenly covered.
5. Season your mixture generously with salt and ground black pepper to taste.
6. Pour the seasoned vegetables into a 9×13-inch baking pan, spreading them out into a single layer.
7. Cover the pan with foil and bake for approximately 30 minutes.
8. Meanwhile, prepare the chicken leg quarters. If desired, gently spread softened butter under the skin of the chicken for extra richness.
9. After 30 minutes, remove the vegetables from the oven and take off the foil. Place the seasoned chicken skin side up over the roasted vegetables.
10. Return the pan to the oven and roast uncovered at 425°F for approximately 30 minutes, or until the chicken is done.

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze the cooked chicken and vegetables separately.
• Pairing: This dish pairs wonderfully with a simple green salad or crusty bread.
• Vegetable Variations: Feel free to swap in other vegetables such as zucchini or bell peppers.
• Serving Size: This recipe serves six, making it great for meal prepping or feeding a crowd!

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.