- 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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