Crispy Baked Chicken Leg Quarters Very Easy One Dish
Transform your weeknight dinner routine with this Crispy Baked Chicken Leg Quarters recipe—a one-dish wonder that's as flavorful as it is effortless to make. Perfectly seasoned chicken leg quarters are roasted to golden, crispy perfection atop a bed of tender, caramelized potatoes, carrots, and onions, with a savory drizzle of chicken broth infusing every bite with extra richness. With just 15 minutes of prep and a quick bake, this dish offers a mouthwatering medley of spices like paprika, garlic powder, and thyme that elevate its comforting, home-cooked appeal while keeping things delightfully simple. Ideal for busy weeknights or casual gatherings, this easy baked chicken recipe is a wholesome, budget-friendly meal the entire family will love. Serve it with a side of crusty bread to soak up those flavorful pan juices for a truly satisfying dinner.
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Recipe Information
Ingredients
- 4 pieces Chicken leg quarters
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 medium pieces Russet potatoes
- 4 medium pieces Carrots
- 1 large piece Yellow onion
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken leg quarters dry with paper towels to ensure they crisp up in the oven.
In a small bowl, mix olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper to create a seasoning rub.
Rub the seasoning mixture generously onto the chicken leg quarters, ensuring even coverage on all sides.
Peel and quarter the potatoes and carrots. Peel and slice the onion into thick wedges.
Place the potatoes, carrots, and onion in a large baking dish or roasting pan. Drizzle with a little olive oil and season with a pinch of salt and black pepper. Toss until evenly coated.
Arrange the seasoned chicken leg quarters on top of the vegetables in the baking dish.
Pour the chicken broth into the bottom of the baking dish to keep the vegetables moist during baking and to enhance the flavor.
Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
If the chicken skin isn’t crispy enough, turn the oven to broil for 2-3 minutes, keeping a close eye to prevent burning.
Remove the baking dish from the oven and let the chicken rest for 5-10 minutes before serving.
Serve the crispy chicken leg quarters with the roasted vegetables, and drizzle any pan juices over the top for added flavor.
Nutrition Facts
Calories |
3340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.2 g | 236% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 3748 mg | 163% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 27.5 g | ||
| Protein | 207.0 g | 414% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 374 mg | 29% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 7067 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
