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close up view of the finished baked chicken leg quarters

Baked Chicken Leg Quarters

Tender and juicy chicken and vegetables thats perfect for 2.
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Course: Dinner, Main Course
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 522kcal


  • 2 chicken leg quarters
  • ½ pound (226g) baby potatoes cut in half
  • 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


  • 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.



  • 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.


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