Baked Chicken Leg Quarters
Tender and juicy chicken and vegetables thats perfect for 2.
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Servings: 2
Calories: 522kcal
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.
Nutrition
Calories: 522kcal | Carbohydrates: 32g | Protein: 29g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1903mg | Potassium: 1206mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5781IU | Vitamin C: 90mg | Calcium: 74mg | Iron: 3mg