Special occasions call for a special meal, and this baked chicken leg quarters recipe is just the thing. You’ll love celebrating with this delicious, easy to make, and affordable dinner for 2.
Suitable for gluten free diets.
When you have a reason to celebrate, there’s no better way than with a fancy dinner. But heading out on the town isn’t always in the budget. This baked chicken leg quarters recipe is the perfect dinner for 2.
Easy to make and affordable, baked chicken leg quarters are also impressive enough to serve whether you’re celebrating an anniversary, Valentine’s Day, a promotion at work, or just need a special evening together.
Like these baked All it takes is just a few minutes of prep to get this tasty meal for 2 ready to bake. And while the chicken leg quarters are in the oven, you’re free to get the celebration started.
The succulent chicken and veggies are rich and flavorful without being overwhelming, which means you’ll still have room to cap off your celebration with a special dessert.
What Are Chicken Leg Quarters?
Chicken leg quarters are a cut of meat that includes the drumstick and the thigh. This piece is also called the thigh-drumstick piece. When a whole chicken is quartered it includes 2 chicken leg quarters and two chicken breast quarters.
Why Make This Recipe
- Easy Prep – Simply toss the meat, veggies, oil and seasonings together on a baking dish and pop it in the oven.
- Special – Chicken leg quarters look fancy and taste incredible so they are perfect for special occasions or date night.
Ingredient Notes
- Chicken – This recipe uses chicken leg quarters which include the drumstick and the thigh.
- Potatoes – Use baby potatoes cut in half. You can select red or yellow potatoes.
- Brussel sprouts – Trim and cut in half.
- Onion – The sweet flavor of red onion complements this dish.
- Carrot – A few chunks of carrots add color and flavor to this dish.
- Olive oil – Or any light, neutral-flavored oil.
- Garlic salt –Can also use granulated garlic powder and salt instead.
- Sesame seeds – Adds a nice crunch to the chicken.
How To Make Baked Chicken Leg Quarters
Get full ingredients list and instructions from the recipe card below.
- Lightly oil a baking dish or sheet pan, and add onion, carrot, potatoes and Brussels sprouts to the bottom of the dish.
- Place chicken leg quarters on top of the veggies.
- Drizzle on oil and sprinkle with garlic salt and sesame seeds.
- Bake at 400F / 200C for 30-35 minutes, or until chicken is fully cooked through and the internal temperature reads 165F / 74C on a meat thermometer.
- Optional: place under a broiler for a few minutes to brown the chicken and crisp up the skin before serving.
Note: Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of the chicken.
Tips For Success
- Although you can cook this on a sheet pan, I prefer to use a smaller baking dish so the veggies stay moist and tender.
- Use extra potatoes or carrots instead of Brussels sprouts if you prefer.
- Make a quick pan gravy with the juices that are left in the pan.
- If desired, place the dish under a broiler for a few minutes to brown the chicken and crisp the skin.
Variations
- Use Other Cuts Of Chicken – You can make this recipe with separate drumstick and thigh pieces, whole chicken breasts or chicken breast quarters. Adjust the cooking time accordingly.
- Swap The Seasoning – Season the chicken with your favorite seasoning blend for a different flavor profile.
- Use Butter – Substitute melted butter for the oil.
- Switch up The Veggies – Make this with root vegetables such as parsnip, turnips, rutabagas and sweet potatoes. Or you can also omit the veggies altogether.
Budget-Friendly Tips
- Buy Dark Meat Chicken – Chicken leg quarters are usually much more affordable than chicken breast quarters.
- Buy In Bulk – Purchase chicken in bulk or when it’s on sale and freeze for later use.
Prep Ahead And Storage
- Prep Ahead – Pre-chop all of the veggies and place everything in a baking dish. Add the oil and seasoning just before baking.
- Store – Leftovers can be stored in a covered dish inside the fridge for up to 3 days.
Meal Prep
- Enjoy dinner tonight and enjoy the leftovers for 3 more days.
- Double the recipe to feed more than 2 people.
- Use the leftovers in salads and wraps, or make into a stew or soup.
FAQs
It will take about 35 minutes to cook the chicken leg quarters but always check for an internal temperature of 165F / 74C.
Chicken legs and thighs are dark meat. If you prefer white meat look for chicken breast quarters which include the breast and the wing portion.
The less work required by the butcher, the less expensive meat will be. Whole chicken is cheaper than quarters, and quarters are less expensive than individual cuts.
More Recipes You May Like
- Lemon Pepper Chicken Thighs.
- Baked Ranch Chicken.
- Sheet Pan Chicken Thighs.
- Oven Baked Chicken Tenders.
Serving Suggestions
Get The Chicken Leg Quarters Recipe:
Baked Chicken Leg Quarters
Ingredients
- 2 chicken leg quarters
- ½ pound (226g) baby potatoes cut in half
- ⅓ pound (150g) Brussels sprouts
- ½ red onion sliced
- 1 carrot cut into chunks
- 1 tablespoon olive oil to drizzle
- 1/2 tablespoon garlic salt
- sesame seeds to taste
Instructions
- Lightly oil a baking dish or sheet pan and add in the onions, carrot, potatoes, and Brussels sprouts.
- Place chicken leg quarters on top of the veggies.
- Drizzle on olive oil and sprinkle with garlic salt and sesame seeds.
- Bake at 400F / 200C for 30-35 minutes or until chicken is fully cooked through and the internal temperature reaches 165F / 74C.
- If desired, place under a broiler for a few minutes to brown the chicken and crisp the skin before serving.
Video
Notes
- Although you can cook this on a sheet pan, I prefer to use a smaller baking dish so the veggies stay moist and tender.
- Use extra potatoes or carrots instead of Brussels sprouts if you prefer.
- Make a quick pan gravy with the juices that are left in the pan.
- If desired, place the dish under a broiler for a few minutes to brown the chicken and crisp the skin.
- Storage – keep leftovers in a covered container inside the fridge for up to 3 days.
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