Crispy Baked Chicken Leg Quarters with Vegetables

Crispy Baked Chicken Leg Quarters

These chicken leg quarters roast above a pan of chunky potatoes and carrots. The rack keeps the skin out of the drippings while the vegetables cook below, so the finished platter has golden chicken and tender vegetables without a separate side dish.

Pat the skin dry and leave space between the two whole quarters. Roast time depends on their size, so use a thermometer to check the thickest part of the thigh rather than relying on browned skin alone.

Ingredients for Crispy Baked Chicken Leg Quarters

• 2 skin-on, bone-in chicken leg quarters, about 2–2½ pounds total (900–1,150g)
• 1 pound potatoes, cut into roughly 1-inch chunks (450g)
• 12 ounces carrots, cut into thick, even pieces (340g)
• 2 tablespoons olive oil, divided
• 1¼ teaspoons fine salt, divided
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 tablespoon chopped fresh parsley

How to Bake Chicken Leg Quarters with Potatoes and Carrots

1. Preheat and prepare the pan: Set an oven rack in the center and heat the oven to 400°F (205°C). Use a large rimmed half-sheet pan and an oven-safe wire rack that fits securely inside it. Line the pan with foil, if desired.
2. Prepare the vegetables: Toss the potatoes and carrots with 1 tablespoon olive oil and ½ teaspoon salt. Spread them in a reasonably even layer in the pan, then set the wire rack over them. If the vegetables form a deep pile, move some to an additional pan. Do not add water or broth.
3. Season the chicken: Pat the quarters thoroughly dry. Mix the remaining ¾ teaspoon salt with the garlic powder, paprika, onion powder, pepper, and thyme. Rub the chicken with the remaining tablespoon of oil, then season both sides.
4. Roast: Place the quarters skin-side up on the rack, leaving space between them. Roast uncovered for approximately 50–65 minutes, beginning temperature checks at 45 minutes. Do not flip the chicken. Rotate the pan if browning is uneven. If the skin gets too dark before the thigh is done, tent the chicken loosely for part of the remaining time, then uncover it.
5. Check doneness and rest: Insert an instant-read thermometer into the thickest part of a thigh without touching bone. The chicken must reach at least 165°F (75°C); for more tender dark meat, continue toward approximately 175–185°F (80–85°C). Transfer the chicken to a plate and rest uncovered for 5–10 minutes. If the potatoes or carrots are still firm, return the pan to the 400°F oven until they are fork-tender.
6. Serve: Arrange the vegetables on a large platter. Set both whole quarters over them and scatter the parsley on top.

How to Keep the Skin Crisp

Dry skin browns more readily, and the rack keeps the underside of the chicken from sitting in accumulated juices. Keep the quarters separated while they roast, and leave them uncovered during the rest so steam does not soften the skin.

Chicken and Vegetable Doneness

Quarter size, oven performance, and how full the pan is can change the cooking time. Check the thickest thigh away from the bone: 165°F is the minimum temperature, while 175–185°F is a texture target for dark meat, not an additional safety requirement.

The vegetables will catch the drippings, but pieces directly beneath the chicken may brown less than uncovered pieces. They are ready when the potatoes yield easily to a fork and the carrots are tender. Let the chicken rest while the vegetables finish roasting if needed.

For a saucier slow-cooker dinner, try these Crockpot Honey Garlic Chicken Thighs.

Storing and Reheating

Refrigerate leftover cooked chicken in a covered container for 3–4 days. Reheat it thoroughly in the oven to help the skin regain some crispness. The raw chicken can also be seasoned up to about 24 hours ahead and kept refrigerated until ready to roast.

Nutrition

Approximate nutrition per serving, based on 2 generous servings: 920 calories, 74g protein, 44g fat, and 55g carbohydrates. Approximate values per 100g of edible finished food: 155 calories, 12g protein, 7g fat, and 9g carbohydrates. Values vary with quarter size, the amount of skin eaten, rendered fat, and the weight of the bones.