Make juicy baked chicken leg quarters with crispy skin and potatoes for an easy weeknight dinner the whole family will love. Made in one pan with a delicious and easy all purpose marinade.
I love variety in the foods that I eat and cook. This means that weekly meal plans are something that I obsess over; I don’t like to make the same things over and over again. But there are ingredients and elements that come up every week.
This recipe is inspired by one that I made last year, which were a really simple maple mustard chicken legs from Delish.
I try to have at least one or two vegetarian recipes for easy and budget-friendly dinners, there is often some kind of baked chicken recipe and then something insanely easy like a sheet pan gnocchi.
What’s so great about chicken leg quarters?
This is a cut that goes on sale really frequently, so you may have found yourself standing in the store and wondering what you can do with them.
This cut includes both the leg and thigh of a chicken, which is delicious, dark and juicy meat, perfect for roasting in the oven at a high temperature.
I always set out with a specific goal or objective when I’m working on a new recipe and I wanted this one to be a one pan meal, which would allow the chicken, potatoes and carrots to roast together and become juicy and delicious.
Plus, this means you can throw this in the oven and walk away. Hello perfect dinner.
How do you make the marinade?
This easy marinade is made with Dijon mustard, olive oil, balsamic vinegar, maple syrup, garlic powder and dried thyme.
I designed the marinade to have ingredients that would add browning and crisping to the chicken while providing delicious flavour for the vegetables roasting underneath.
I also find that adding a little bit of water to the mixture helps to cook the potatoes and carrots, while leaving velvety juices behind for spooning over the finished dish.
What temperature do you bake chicken quarters?
This recipe cooks at a really high temperature. I like to roast them at 450F for about 45-50 minutes (depending on the size of your meat).
I recommend checking the dish after about 30 minutes to make sure that it isn’t browning too much–if it’s getting a little dark, simply cover with aluminum foil.
Baked Chicken Leg Quarters
Ingredients
- 4 chicken leg quarters
- 1.5 lbs new potatoes, halved
- 3 small carrots, peeled and thinly sliced into rounds
- 1 tablespoon olive oil
- ¼ teaspoon salt
Marinade
- ¼ cup water, or no-salt chicken broth
- 2 tablespoon grainy Dijon mustard
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
Instructions
- Preheat oven to 450F.
- In a 9×13 oven-safe casserole dish toss potatoes and carrots with 1 tablespoon olive oil and ¼ teaspoon salt. Place chicken quarters on top–it's ok if they are touching.
- In a small bowl, whisk all ingredients together for the marinade. Pour overtop of chicken and vegetables.
- Roast in the oven for 45-50 minutes, or until chicken reaches 165F when checked with an instant read thermometer. Check chicken after 30 minutes, if it is browning too much, cover with aluminum foil.
Tom O’Grady
Don’t bother!
Tom O’Grady
Will not make again. Potatoes and carrots were not done although the chicken was ok but not great🥴
Victor
Will try
Suzanne
Looked nice, but didn’t taste like much. Won’t be making again
Louisa Clements
Sorry to hear that you didn’t love this one Suzanne!
Chris
Do you bake covered or not??
Louisa Clements
Hi Chris, this is baked uncovered. I hope you enjoy!
Dawn
Had to omit mustard, but otherwise absolutely delicious and easy to prep and clean up.
Robin Smith
Absolutely delicious and so easy to make! I have trouble ever getting crispy skin on my chicken and this recipe delivered. The marinade was wonderful (I marinated for 7 hours) and it really added flavor. Will definitely make this a regular chicken dish in my home.
Louisa Clements
So glad you enjoyed this recipe, Robin! Thank you for letting me know and for leaving a review, it is so appreciated!
Holly
This recipe is awesome. I loved it and loved how it roasted the potatoes and carrots
Such a great taste with that maple syrup
Louisa Clements
So glad that you enjoyed this recipe, Holly! Thank you for letting me know and for leaving a review, it is so appreciated!
Melissa
Made this tonight for dinner and it was delicious!!!! The marinade was so flavorful! Chicken crisped up nice on the outside. Definitely a keeper!
Louisa Clements
I am so glad you enjoyed this, Melissa! Thank you for taking the time to let me know.
Jounayet Rahman
This is a mouthwatering dish. makes me hungry!
KELLY KETLER
Can you marinate the chicken overnight, then add all to the dish so that it’s more tender?
Louisa Clements
Hi Kelly, you could absolutely marinate the chicken overnight and then add it to the dish. Let me know how it turns out!
Lucia smith
The recipe for Baked Chicken Leg Quarters is described here as an olive oil recipe. But I have used ghee as the olive oil replacement. Ghee is more nutritious, keto diet friendly, and I consider ghee food as a natural dairy item that offers different health benefits. I love ghee for cooking and baking.
To know more: https://milkio.co.nz/ghee-food/
Fiori
Love this recipe!
Louisa Clements
Thank you! So glad you enjoyed this recipe.
Johanne
This was delicious, super easy and my family loved it!
Remedial Cook
I am not a cook! I tried this because it was so easy. It was wonderful, a huge hit with my family. I’ll be cooking it again when I have guests over, leading them to believe that I can cook. Thank you for sharing your recipe.
Louisa Clements
So glad you enjoyed this recipe, thank you for taking the time to let me know! Keep up the cooking!
AyaPar
simple & delicious! i came across this recipe on, i believe, pinterest. i needed help, since i bought leg quarters for the first time & could use inspo on how i should make these things. i took at stab at this, because why not. it was SO TASTY & juicy! my husband absolutely LOVED it. the best part, it was so easy to make. legit ONE POT MEAL!!! what i did different was i seasoned my chicken really good and then browned it on the stove top. i used russet potatoes & sweet potatoes, since that’s what i had. cut up one onion and mixed it in. also made two servings of the dressing. & with the dressing, i only used 1 tablespoon of maple syrup. when i tell y’all sooooo good, i mean it. this will definitely stay in my kitchen for the years to come. ?
Louisa Clements
I am so glad that you enjoyed this recipe, AyaPar! Thank you for taking the time to let me know, browning on the stove top is a good step!
Ellie M
Huge hit with my household. I added half a sweet onion to the veggies, added lots of ground pepper, some Italian seasoning, and more salt than the recipe called for. I’ll be making this probably 2 – 3 times a month according to my boyfriend.
Louisa Clements
So glad you enjoyed this recipe, Ellie! Love your additions. Thanks for taking the time to leave a review, it is much appreciated!
Michael W
Excellent recipe. Very delicious. I used russet potatoes sliced 1/2” thick. The Balsamic vinegar & Maple syrup highlighted the dish
Louisa Clements
So glad you enjoyed this recipe, Michael! Thank you for taking the time to leave a review–it is much appreciated!
Tina
How much fresh garlic can I use instead of the garlic powder? Thank you!
Louisa Clements
Hi Tina, you could use 1-2 cloves, though I use garlic powder here to avoid the garlic burning at a high temperature, so I would recommend sticking with the garlic powder.