For a comforting and hearty meal that’s full of flavor, try these Roasted Chicken Leg Quarters with Herb-Infused Vegetables. Marinated in a tangy mustard and balsamic mixture, the chicken bakes to perfection alongside tender new potatoes and sweet carrots. This dish is ideal for a family dinner or a special weekend meal, offering a delicious blend of savory, sweet, and aromatic flavors.
Ingredients:
For the Chicken and Vegetables:
- 4 chicken leg quarters
- 1.5 lbs new potatoes, halved
- 3 small carrots, peeled and thinly sliced into rounds
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the Marinade:
- ¼ cup water or no-salt chicken broth
- 2 tablespoons grainy Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
Instructions:
- Warm Up the Oven: Set your oven to 400°F (200°C) to heat up.
- Prepare the Marinade: In a small mixing bowl, whisk together the water or chicken broth, grainy Dijon mustard, olive oil, balsamic vinegar, maple syrup, garlic powder, dried thyme, and salt until well combined.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable bag or shallow dish. Drizzle the marinade over the chicken, making sure every piece is thoroughly coated. Close the bag or cover the dish and chill in the refrigerator for a minimum of 30 minutes to let the flavors infuse. For optimal flavor, let it marinate for up to 2 hours.
- Prepare the Vegetables: While the chicken is marinating, prepare the vegetables. In a large mixing bowl, toss the halved new potatoes and sliced carrots with 1 tablespoon of olive oil and ¼ teaspoon of salt until evenly coated.
- Assemble the Dish: Arrange the marinated chicken leg quarters in a large baking dish or roasting pan. Spread the prepared potatoes and carrots around the chicken, ensuring they are evenly distributed.
- Bake the Chicken and Vegetables: Place the baking dish in the preheated oven and roast for 45-55 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden. If needed, you can broil the chicken for the last 2-3 minutes to achieve a crispier skin.
- Serve and Enjoy: Remove the baking dish from the oven and let the chicken rest for a few minutes before serving. Plate the chicken leg quarters with the roasted potatoes and carrots, garnished with fresh herbs if desired.
Conclusion:
These Roasted Chicken Leg Quarters with Herb-Infused Vegetables are a satisfying and flavorful dish that’s perfect for any occasion. The rich marinade imparts a deep, savory taste to the chicken, while the roasted potatoes and carrots add a delightful sweetness and texture to the meal. This one-pan dish is not only easy to prepare but also guarantees a delicious and comforting dinner that everyone will enjoy. Serve it with a simple green salad or crusty bread for a complete and wholesome meal.