Baked Chicken Leg Quarters
A delicious and hearty meal combining juicy chicken with roasted vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces Chicken leg quarters Provides moisture and flavor.
- 3 tablespoons Olive oil For crispiness and flavor.
- 1 teaspoon Salt Essential flavor.
- 1 teaspoon Freshly ground black pepper Essential flavor.
- 1 teaspoon Garlic powder Enhances flavor.
- 1 teaspoon Onion powder Adds depth of flavor.
- 1 teaspoon Paprika Adds color and smokiness.
- 2 teaspoons Fresh rosemary Provides aroma.
- 2 cups Diced potatoes Roasts beautifully and absorbs flavors.
- 1 cup Chopped carrots Adds texture and nutrition.
- 2 tablespoons Lemon juice Balances richness.
Instructions
Preparation
- Preheat your oven to 450°F.
- Pat chicken leg quarters dry with paper towels.
- Drizzle chicken with olive oil and sprinkle with salt, black pepper, garlic powder, onion powder, paprika, and chopped rosemary.
- Massage spices into chicken to ensure thorough coating.
Vegetable Preparation
- Toss diced potatoes and chopped carrots in a bowl with olive oil, salt, and pepper.
- Spread the vegetable mixture evenly in a 9x13 oven-safe casserole dish.
Cooking
- Arrange the seasoned chicken leg quarters on top of the vegetables.
- Whisk remaining olive oil with lemon juice, and pour over chicken and vegetables.
- Roast in the preheated oven for 45 to 50 minutes.
- Ensure chicken reaches an internal temperature of 165°F.
- Let the chicken rest for 5 to 10 minutes before serving.
Notes
Marinating overnight can enhance flavor complexity. Feel free to experiment with seasonal vegetables.