Make juicy roasted 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.
3small carrots, peeled and thinly sliced into rounds
1tablespoonolive oil
¼teaspoonsalt
Marinade
¼cupwater, or no-salt chicken broth
2tablespoongrainy Dijon mustard
2tablespoonolive oil
1tablespoonbalsamic vinegar
1tablespoonmaple syrup
½teaspoongarlic powder
½teaspoondried thyme
½teaspoonsalt
Instructions
Preheat oven to 450F.
In a 9x13 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.
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