Enjoy a flavorful and effortless weeknight dinner with juicy baked chicken leg quarters and crispy potatoes. Roasted in one pan with a simple yet delicious all-purpose marinade, this dish is sure to be a family favorite!
INGREDIENTS
For the Chicken & Vegetables:
- 4 chicken leg quarters
- 1.5 lbs new potatoes, halved
- 3 small carrots, peeled and sliced into rounds
- 1 tbsp olive oil
- ¼ tsp salt
For the Marinade:
- 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
INSTRUCTIONS
- Preheat oven to 450°F.
- In a 9×13-inch oven-safe dish, toss potatoes and carrots with olive oil and salt. Arrange chicken leg quarters on top.
- In a small bowl, whisk together all marinade ingredients. Pour over the chicken and vegetables.
- Roast for 45-50 minutes or until the chicken reaches an internal temperature of 165°F. If the chicken browns too quickly, loosely cover with foil after 30 minutes.
- Let rest for a few minutes before serving. Enjoy!
Would you like any modifications, such as spice adjustments or alternative cooking methods?
