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Roast Chicken Leg Quarters & Vegetables
Elle

Roast Chicken Leg Quarters & Vegetables

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Juicy roast chicken leg quarters with crispy skin, baked with vegetables in a simple one-pan dish. An easy, flavourful and perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main
Cuisine: Classic
Calories: 520

Ingredients
  

For the chicken and marinade:
  • 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
For the roasting pan:
  • 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
 

  1. 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.
  2. 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).
  3. Preheat the oven: Preheat to 350°F / 180°C.
  4. 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.
  5. 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.
  6. 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.
  7. Rest and serve: Let rest for 5 minutes before serving. Spoon over the pan juices and serve hot. Enjoy!

Nutrition

Calories: 520kcal

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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