This is a classic Roasted Chicken Leg Quarters with Baby Potatoes and Carrots, a hearty “sheet pan dinner” that bakes everything in a single dish for an intense, savory flavor.
To get that picture-perfect golden-brown skin, it’s best to use a simple paprika and garlic dry rub and maintain a hot oven. The chicken releases juices that baste the vegetables, making the potatoes crisp on the outside and creamy on the inside .
🛒 Ingredients
· Chicken: 4 leg quarters or thighs (about 250g each)
· Vegetables: 700g baby potatoes (or larger potatoes cut into quarters), 3 carrots cut into large chunks, 1 medium onion (cut into wedges)
· Marinade: 4 tbsp olive oil, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp black pepper, 1 tsp salt, fresh parsley for garnish.
👨🍳 Recipe and Directions
· Prepare the chicken: Mix the paprika, garlic powder, onion powder, oregano, salt, and pepper in a small bowl. Pat the chicken dry and coat it with 2 tablespoons of olive oil and the prepared spice rub .
· Season the vegetables: In a separate bowl, toss the potatoes, carrots, and onion with the remaining olive oil, adding a pinch of salt and pepper.
· Arrange the pan: Place the seasoned vegetables in the bottom of a large oven-safe dish. Place the seasoned chicken leg quarters on top, skin side up .
· Bake: Preheat your oven to 220°C (425°F). Cook for 45–50 minutes or until the chicken is golden and the juices run clear . Don’t cover the pan so the skin can get crisp.
· Finish and serve: Remove from the oven and garnish with fresh parsley. A tip for extra depth: baste the chicken with the juices from the pan halfway through cooking to keep the meat moist . Let it rest for 5 minutes before serving.