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Baked Chicken Leg Quarters with Roasted Vegetables

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
Cook Time 30 minutes
Total Time 40 minutes
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!