For a tasty economical chicken recipe, try these tender and juicy roasted chicken leg quarters. Seasoned and oven roasted to perfection, this easy recipe chicken dinner is simple to prepare. It’s so delicious with a perfect crispy skin.
rather than making separate side dishes, this recipe is for Baked Chicken Leg Quarters with Potatoes and Carrots. Your whole family will love this One-Dish Roasted Chicken Dinner.
When choosing chicken for dinner, we have a tendency to reach for chicken breasts, chicken legs or chicken thighs. Yet you may have noticed while shopping that chicken quarters are way easier on the budget.
Made of drumstick, thigh and the some of the back; this cut is literally a quarter of the whole bird (whole chicken).
This cut of dark meat is ideal for oven roasting, and is bursting with so much flavour.
Chicken leg quarters are often overlooked, yet most worthy of being added to your cart the next time you go to the grocer.
As you’ll see in the below chicken recipes, the prep time is 5 minutes, with a cooking time of 60 minutes. This one dish chicken dinner is as easy as it gets, and has an incredible taste.
It’s a no fuss recipe ideal for those busy weeknights, and will certainly be included in your dinner rotation.
It’s worth saying again for those in the back, chicken leg quarters are a budget-friendly dinner with a chicken cut that shouldn’t be overlooked anymore. This flavorful chicken recipe will convince you of that.
Simple Baked Chicken Leg Quarters
When oven baked, this cut with a good amount of meat has a skin that gets nice and crispy skin.
The end result is a super tender and moist interior, with that crispy coating that we all love. Overall, dark meat oven roasts way better than white meat.
You could season and place the chicken quarters directly on a baking sheet. Yet I would rather place them on a wire rack on top of a baking sheet, so that the heat circulates all around the meat, and the chicken juice and grease drains.
Yet you know I’m all in when it comes to one-pot meals. So why not make space for those sides to bake alongside the chicken and make a whole dinner out it! This is a crispy oven roasted chicken leg quarters AND vegetables dinner.
A delicious way to have an entire meal in one dish. Plus, aren’t the mix of colours just stunning?
I opted for a trio bag of baby potatoes with red potatoes, yellow potatoes and purple potatoes. Yet you can use whichever you’d like, the colour doesn’t determine best results.
How to Make Baked Chicken Leg Quarters
Making this great chicken dinner is so easy to make. Here are the basic ingredients (simple ingredients) needed to make baked chicken quarters with vegetables. The full instructions for this amazing recipe are in the printable recipe card below.
- chicken leg quarters
- mini potatoes
- mini whole carrots
- olive oil
- melted butter
- black pepper
- garlic powder
- onion powder
- poultry seasoning
- kosher salt
Preheat oven to 375 degrees and spray a large oven safe baking dish with nonstick cooking spray. Add the potatoes, carrots and olive oil into a large bowl and toss to coat.
Feel free to add some seasonings of choosing to the vegetables if you wish. I added just a bit of black pepper.
Place vegetables in the bottom of the pan, and place the chicken leg quarters on top of the vegetables in a single layer.
There’s no need to remove the excess moisture with a paper towel. Combine the seasonings into a small bowl.
Brush the chicken pieces with some of the melted butter and sprinkle the spice mixture on the chicken. Set remaining butter aside.
Bake uncovered in a hot oven for 60 minutes. At the 55 minute mark, brush the chicken again with some of the remaining butter if there is some reserved.
When the chicken skin is crisped to your liking the internal temperature of the chicken reaches 165 degrees using a meat thermometer (see below for tips on internal temperature), it is done.
Remove the dish from the oven and allow to rest for 4 minutes before serving.
How long to Cook Chicken Leg Quarters?
I bake chicken quarters at 375F, because it’s low enough to slow roast the chicken so it’s tender, yet high enough to get that skin nice and crispy.
According to food safety, it is done when the internal temperature of the meat reaches 165F.
Yet in my opinion, it tastes a lot better and the tender meat literally falls off the bone when it’s actually above this temperature.
So I suggest baking until it is cooked to about 185F – 190F. It takes about 50-60 minutes to fully cook chicken leg quarters and have that crisp paired with juicy meat.
Side Dishes for Chicken Quarters:
While this is a one dish chicken dinner complete with potatoes and carrots, you really do not need an extra side dish.
Yet, if you want more sides if serving many, it’s an easy option. Include a nice caesar salad or green salad. You also can’t go wrong with Green Bean Casserole, Sweet Potato Wedges, Honey Glazed Carrots, Lemon pepper Asparagus, and Baked Zucchini Fries.
Chicken Quarters Dinner Leftovers
Place roast chicken leftovers into an airtight container or cover with plastic wrap or aluminum foil. Refrigerate for up to 5 days.
When reheating leftover chicken, you can use the oven or a microwave. This chicken leg quarters recipe reheats nicely, making it a great meal to enjoy the next day.
- 4 chicken leg quarters
- 1.5 lbs mini potatoes, cut in half
- 16-20 mini whole carrots
- 1/3 cup olive oil
- 1/3 cup melted butter
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp poultry seasoning
- 2 tsp kosher salt
- Preheat oven to 375 degrees F and spray a large oven safe baking dish with nonstick cooking spray.
- In a large bowl, add the potatoes, carrots and olive oil. Toss to coat. Feel free to add some seasonings of choosing to the vegetables. I added just a bit of black pepper.
- Place vegetables in the baking dish, and place the chicken leg quarters on top of the vegetables.
- In a small bowl, combine the seasonings.
- Brush the chicken with some of the melted butter and sprinkle the blended seasonings on the chicken. Set remaining butter aside.
- Bake uncovered for 60 minutes. At the 55 minute mark, brush the chicken again with some of the remaining butter if there is some reserved. When the skin is crisped to your liking the internal temperature of the chicken reaches 165 degrees (I prefer an internal temperature of 185F myself), it is done.
- Remove the dish from the oven and allow to rest for 4 minutes before serving.
- Change up the seasonings to your liking. Add more or less of one, or use your favourite all in one spice.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 687Total Fat: 38gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 245mgSodium: 771mgCarbohydrates: 40gFiber: 8gSugar: 7gProtein: 46g
More Delicious Chicken Dinner Recipes:
- Quick and Easy Chicken Curry
- Crispy Chicken Wonton Tacos
- Buffalo Chicken Soup
- General Tso’s Chicken
- Slow Cooker Chicken Parmesan
- BBQ Chicken Salad
- Slow Cooker Honey Garlic Chicken Legs
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
My biggest tip for making this recipe, is of course to choose any cut of meat with that Canadian Chicken Farmers logo on the package (see below). By looking for and selecting based on that signature logo, you are supporting Canadian family-owned businesses, and our economy.
Not only to support local farmers and our economy, this logo also represents ensures top-quality animal care and food safety standards. If you don’t see it at your local grocer, simply request they bring it in for their customers.
Make sure to check out the Chicken Farmers of Canada website. It has great recipes to try, facts about Canadian chicken, and even information right from the farmers themselves. You can also connect on social media – Facebook: Canadian Chicken, Twitter: @ChickenFarmers, Instagram: @ChickenDotCA and Pinterest: ChickenDotCA.