4.7 from 21 votes
One-Pan Baked Chicken Leg Quarters with Roasted Vegetables
A budget-friendly comfort food dinner that tastes like a million bucks.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6
Calories: 485 kcal
Course:
Main Course
Cuisine:
American
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 coarsley 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
Instructions
- Preheat the oven to 425°F.
- Place the potatoes, carrots, radishes, garlic, lemon zest, lemon juice, lemon slices, rosemary, and parsley into a bowl.
- Drizzle olive oil over the vegetables and mix until they are evenly coated.
- Season with salt and pepper to taste.
- Pour the vegetables into a 9x13-inch pan, and spread them out into a single layer.
- Cover the pan with foil and bake for approximately 30 minutes.
- If desired, spread softened butter under the chicken skin. Spread a light layer of butter on the outside of the chicken skin, and season with salt and pepper.
- Remove the vegetables from oven, remove the foil, and place the chicken over the vegetables, skin side up.
- Roast the chicken uncovered at 425°F for approximately 30 minutes or until done. The chicken is done when it is pierced and the juices run clear and it has an internal temperature of 165°F.
Cup of Yum
Notes
- For maximum flavor, try bringing the chicken quarters to room temperature for 20 minutes before cooking. The secret to exceptionally crispy skin is ensuring the chicken is completely dry before adding butter and seasonings. For even more flavor, try making small slits in the chicken skin and inserting thin slices of garlic or herbs.
Nutrition Information
Calories
485kcal
(24%)
Carbohydrates
17g
(6%)
Protein
28g
(56%)
Fat
33g
(51%)
Saturated Fat
9g
(45%)
Cholesterol
162mg
(54%)
Sodium
758mg
(32%)
Potassium
814mg
(23%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3750IU
(75%)
Vitamin C
15.2mg
(17%)
Calcium
39mg
(4%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 485
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 162mg | 54% |
| Sodium | 758mg | 32% |
| Potassium | 814mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3750IU | 75% |
| Vitamin C | 15.2mg | 17% |
| Calcium | 39mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.