Baked Chicken Leg Quarters
Roasted Chicken Leg Quarters with vegetables is an inexpensive dinner to make.
Servings 6
Calories 485kcal
Ingredients
- 1 pound red potatoes
- 1 cup chopped carrots
- 1 cup radishes halved
- 4 teaspoons chopped garlic
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 large lemon or two small lemons sliced
- 1 small rosemary stem coarsley chopped
- 2 tablespoons chopped parsley optional
- 2 tablespoons olive oil
- 1 tablespoon butter
- salt, to taste divided use
- ground black pepper, to taste divided use
- 2 1/2 pounds chicken leg quarters
- 1/2 cup chopped onions or chopped shallots
Instructions
- Preheat the oven to 425°F.
- Place the potatoes, carrots, radishes, garlic, lemon zest, lemon juice, lemon slices, rosemary, and parsley into a bowl.
- Drizzle olive oil over the vegetables and mix until they are evenly coated.
- Season with salt and pepper to taste.
- Pour the vegetables into a 9x13-inch pan, and spread them out into a single layer.
- Cover the pan with foil and bake for approximately 30 minutes.
- If desired, spread softened butter under the chicken skin. Spread a light layer of butter on the outside of the chicken skin, and season with salt and pepper.
- Remove the vegetables from oven, remove the foil, and place the chicken over the vegetables, skin side up.
- Roast the chicken uncovered at 425°F for approximately 30 minutes or until done. The chicken is done when it is pierced and the juices run clear and it has an internal temperature of 165°F.
Video
Nutrition
Calories: 485kcal | Carbohydrates: 17g | Protein: 28g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 162mg | Sodium: 758mg | Potassium: 814mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3750IU | Vitamin C: 15.2mg | Calcium: 39mg | Iron: 1.8mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!