This easy one-pan roasted chicken leg quarters recipe delivers a flavorful and budget-friendly comfort food dinner with minimal cleanup. Enjoy tender roasted chicken alongside perfectly cooked root vegetables, all infused with bright lemon and herb flavors. This is a simple yet satisfying meal the whole family will love.
Looking for a delicious and convenient weeknight dinner? These baked chicken quarters are cooked on a single pan with potatoes, carrots, and radishes, making both cooking and cleanup a breeze. The combination of fresh lemon, aromatic garlic, and fragrant rosemary elevates this humble dish into a truly delightful experience. It's also naturally gluten-free, making it suitable for various dietary needs.
This chicken leg quarters recipe is incredibly versatile. Feel free to customize the root vegetables based on your preferences or what you have on hand. The simple seasonings allow the natural flavors of the chicken and vegetables to shine, creating a wholesome and satisfying meal that's ready in just over an hour.
Ingredients for One-Pan Roasted Chicken and Vegetables
Instructions for Easy Roasted Chicken and Veggies
Preheat your oven to 425°F (220°C).
In a large bowl, combine the cut red potatoes, chopped carrots, halved radishes, minced garlic, lemon zest, lemon juice, lemon slices, chopped rosemary, and parsley (if using).
Drizzle the olive oil over the vegetables and toss everything together until they are evenly coated. Season with salt and pepper to taste.
Pour the seasoned vegetables into a 9x13-inch baking pan and spread them out in a single layer.
Cover the pan tightly with aluminum foil and bake for 30 minutes.
While the vegetables are baking, prepare the chicken leg quarters. If desired, gently loosen the skin and spread the softened butter underneath. Spread a thin layer of the remaining butter on the outside of the chicken skin. Season the chicken generously with salt and pepper.
Remove the baking pan from the oven and carefully remove the foil. Place the seasoned chicken directly on top of the roasted vegetables, skin side up.
Return the uncovered pan to the oven and roast the chicken for another 30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the juices run clear when pierced.
Let the roasted chicken and vegetables rest for a few minutes before serving.
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2 servings
2
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