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Chicken leg quarters in a 9x14 dish with potatoes and parsley

Baked Chicken Leg Quarters

Author: Louisa Clements
4.12 from 50 votes
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.
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Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
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Servings: 4


  • 4 chicken leg quarters
  • 1.5 lbs new potatoes, halved
  • 3 small carrots, peeled and thinly sliced into rounds
  • 1 tbsp olive oil
  • ¼ tsp salt


  • ¼ cup water, or no-salt chicken broth
  • 2 tbsp grainy Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp salt


  • Preheat oven to 450F.
  • In a 9x13 oven-safe casserole dish toss potatoes and carrots with 1 tbsp olive oil and ¼ tsp 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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