Roast Chicken Leg Quarters & Vegetables
Roast chicken leg quarters with vegetables is easy to prepare and a true family favourite — the kind of cosy, one-pan dinner that delivers golden, crispy skin and tender, flavourful vegetables with minimal effort. The chicken is marinated with olive oil, paprika, garlic and a touch of maple syrup, creating a beautifully balanced, savoury-sweet flavour with irresistible caramelised edges.
This oven-roasted chicken tray bake is perfect for feeding the whole family, ideal for busy weeknights, yet just as suited to a relaxed Sunday dinner.
Ingredients for Roast Chicken & Veggies
This roast chicken leg quarters tray bake keeps things simple while delivering maximum flavour.
- Chicken leg quarters – juicy, budget-friendly and perfect for roasting.
- Paprika & garlic – add warmth and depth to the marinade.
- Maple syrup – balances savoury flavours with a subtle sweetness.
- Olive oil – helps crisp the skin and roast the vegetables evenly.
- Potatoes & carrots – hearty, naturally sweet and perfect for soaking up juices.
- Onions – soften and caramelise beautifully in the oven.
- Chicken broth & apple cider vinegar – create a light, flavourful pan sauce.
- Thyme & bay leaves – add a classic, aromatic finish.
Tips & Swaps
Swap the potatoes for sweet potatoes and the carrots for parsnips for a seasonal twist, or use bone-in chicken thighs instead of whole leg quarters for an equally delicious variation.
How to Make Roast Chicken Leg Quarters with Vegetables
This roast chicken leg quarters with vegetables recipe comes together in a few simple, fuss-free steps.
- Prepare and marinate: Pat the chicken dry, then coat with paprika, garlic, maple syrup and olive oil. Let it sit briefly while you prepare the vegetables.
- Assemble the tray bake: Toss the potatoes, carrots and onions with oil and seasoning, then spread in a roasting dish. Place the chicken on top and add broth, vinegar and herbs to the base.
- Roast until golden and crisp: Roast covered first to keep everything tender, then uncover and finish at a higher heat for crispy skin and caramelised vegetables.
Get the exact ingredient quantities in the printable recipe card below.
Why This Roast Chicken Method Works So Well
One of the secrets to perfect roast chicken leg quartersis the three-stage roasting method. It’s simple, but it makes all the difference between dry chicken and beautifully juicy, crispy results.
Here’s what’s happening in the oven:
- First stage – covered roasting (30 minutes): Covering the dish traps steam and moisture, gently cooking the chicken and vegetables. This keeps the meat tender, juicy and succulent, while allowing the flavours to develop without drying out.
- Second stage – uncovered roasting (30 minutes): Removing the cover allows excess moisture to evaporate. The chicken skin begins to firm up and lightly brown, while the vegetables start to caramelise.
- Final stage – high heat finish (10–15 minutes): Increasing the temperature at the end crisps the skin beautifully, creating that golden, slightly sticky, flavour-packed crust thanks to the marinade.
The result?
Juicy, tender chicken leg quarters with deeply roasted vegetables and irresistibly crispy skin, all from one simple tray bake.
Why You’ll Love This Roast Chicken Leg Quarters Tray Bake
- One-pan simplicity – everything cooks together for minimal washing up.
- Crispy skin, juicy meat – the two-stage roasting method guarantees both.
- Family-friendly flavours – comforting, mild and widely loved.
- Budget-conscious – chicken leg quarters are affordable and flavourful.
- Flavourful – the paprika, garlic and maple marinade creates a deliciously savoury-sweet, caramelised finish.
What to Serve with Roast Chicken Leg Quarters & Veggies
Serve this cosy tray bake with a crisp mixed green salad tossed in a classic French Dressing, plus some crusty bread or ciabatta to soak up all those rich, savoury pan juices. For something lighter and refreshing, pair it with a crunchy Classic German Coleslaw, a creamy-herby French Cucumber Salad, or a bright, slightly tangy Apple Celeriac Salad.
Roast Chicken Leg Quarters & Vegetables
Ingredients
- 6 chicken leg quarters
- 1 tablespoon sweet paprika
- 2 cloves garlic, minced
- 1 1/2 tablespoons maple syrup
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper
- 600 g waxy potatoes, cut into bite-sized pieces (~5 cm)
- 300 g carrots, cut into chunky pieces (about 3 medium)
- 2 medium onions, cut into wedges
- 1 tablespoon olive oil
- 60 ml chicken broth (1/4 cup)
- 1 tablespoon apple cider vinegar (unfiltered)
- 5 sprigs fresh thyme
- 2 bay leaves
- sea salt and freshly ground black pepper
Instructions
- Prepare the chicken: Pat the chicken leg quarters dry with paper towels (this helps the skin crisp up). Lightly score the skin with a sharp knife.
- Make the marinade: In a small bowl, mix together the paprika, garlic, maple syrup, olive oil, salt and pepper. Brush evenly over the chicken. If time allows, let sit for at least 15–30 minutes (or refrigerate overnight for deeper flavour).
- Preheat the oven: Preheat to 350°F / 180°C.
- Prepare the vegetables: Place the potatoes, carrots and onions in a large roasting dish. Toss with olive oil, salt and pepper, then spread into an even layer.
- Assemble the tray: Place the chicken leg quarters skin-side up on top of the vegetables.Pour the chicken broth and apple cider vinegar into the base of the dish (avoid pouring over the chicken). Add thyme and bay leaves.
- Roast: Cover with foil or a lid and roast for 30 minutes. Remove the cover and roast for another 30 minutes, allowing the skin to begin crisping. Increase the oven temperature to 220°C / 425°F and roast for an additional 10–15 minutes, or until the skin is golden and crisp and the chicken is cooked through.
- Rest and serve: Let rest for 5 minutes before serving. Spoon over the pan juices and serve hot. Enjoy!
Nutrition
Notes
- Use a large roasting tray to avoid overcrowding (helps caramelisation) and turn the vegetables halfway through if you want more even browning.
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