Description
These oven baked chicken leg quarters are roasted with sweet potatoes and carrots for an easy, budget-friendly sheet pan dinner. The chicken is juicy and flavorful with golden skin, while the vegetables roast in all of the savory chicken juices for a simple fall meal the whole family can enjoy.
Ingredients
- 5 chicken leg quarters
- 2 carrots, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried parsley
- 1 teaspoon of dried thyme
- 1 teaspoon of dried sage
Instructions
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Preheat your oven to 425°F (220°C).
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In a large mixing bowl, combine the chopped carrots and sweet potatoes. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, onion powder, dried parsley, dried thyme, and dried sage. Toss the vegetables until they’re evenly coated.
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Place the chicken leg quarters on top of the seasoned vegetables in the bowl, and then apply the same olive oil and seasoning mixture to the chicken legs. Toss everything together to ensure the vegetables and chicken are well coated with the flavorful seasonings.
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Transfer the seasoned chicken legs and vegetables to a sheet pan lined with parchment paper or a silicone baking mat.
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Roast in the preheated oven for approximately 40 minutes or until the chicken reaches an internal temperature of at least 165°F (74°C), ensuring that the chicken is cooked through and the vegetables are tender.
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Once cooked, the roasted chicken legs, sweet potatoes, and carrots are hot, juicy, and flavorful. The roasted vegetables have absorbed the delicious chicken juices, resulting in a mouthwatering fall-inspired meal that’s both inexpensive and incredibly satisfying. Enjoy the savory essence of autumn in every bite.
- Prep Time: 10
- Cook Time: 40