As the price of just about everything at grocery stores rise, bone-in, skin-on chicken leg quarters must missed the inflation memo because I can still buy them for well under $1/pound. Chicken leg quarters cook in about half the time it takes to roast a whole bird, and let’s face it, nothing smells as amazing as chicken roasting in the oven. Add a few veggies and potatoes and you can have one heck of a sheet pan dinner on the table in less than an hour.

Oven Roasted Chicken Leg Quarters

make 5 servings

Printable Recipe

Ingredients

• bone-in, skin-on chicken leg quarters

• 2 tablespoons olive oil

• 2-3 cups bite-size vegetables (carrots, potatoes, asparagus, brussel sprouts, broccoli, etc)

• poultry seasoning to taste

Directions

1. Preheat oven to 425F and place rack in center position.

2. Line half sheet pan with parchment paper or spray well with nonstick cooking spray.

3. Dry chicken leg quarters with paper towels and space evenly on sheet pan.

4. Spread potatoes and vegetables evenly among the leg quarters.

5. Brush chicken and vegetables with olive oil and sprinkle evenly with poultry seasoning.

6. Roast, uncovered, for 45 minutes or until the internal temperature in the ticket part of the leg reaches 165F.

7. Remove from oven and rest for 5 minutes before serving.

Note

• Chicken thighs or drumsticks can be substituted, just start checking for doneness after 35 minutes.