This roasted chicken and veggies recipe is total comfort food! Whole chicken legs are generously coated in lots of fresh herbs and roasted alongside baby potatoes and carrots. There’s a simple honey mustard sauce, too, that just takes makes the whole meal extra delicious. This chicken leg quarters recipe is sure to be a suppertime favourite.
Classic roasted chicken and vegetables never goes out of style, am I right?
Whether it’s for a satisfying weeknight dinner or Sunday supper, it’s quite comforting and delicious, and a great excuse to gather everyone around the dinner table!
And, who doesn’t love sheet pan dinners? With very little prep or fuss, you can basically let the oven do most of the work here while you relax, read a book, watch your favourite show or whatever makes you happy.
How To Make It
- Line a large sheet pan with parchment paper, then place the chicken leg quarters on there. Drizzle the chicken with olive oil, then sprinkle with rosemary, thyme, salt and black pepper. Then drizzle over a little more olive oil.
- In a mixing bowl, combine baby potatoes with carrots. Toss with olive oil, rosemary, thyme, sage, salt and black pepper.
- Spread the veggies onto the sheet pan in a single layer with the chicken and bake.
- About halfway through cooking time, carefully remove the sheet pan from the oven. Stir the veggies and brush the chicken with some honey mustard sauce. Place back into the oven to continue cooking.
- Once the chicken is fully cooked through and the veggies are tender, remove from the oven.
- You can spoon more honey mustard sauce over the chicken (should you wish) when serving or simply serve on the side for dipping. (Full ingredients and instructions are in the recipe card below.)
Note: After you’ve mixed up the honey mustard sauce, you want to make sure you divide it into two separate bowls. Some will be used to spread over the chicken as it is cooking and some will be used when the chicken is cooked. You want two separate bowls of sauce because you don’t want to contaminate the sauce you will be serving with the cooked chicken.
Easier Cleanup Tip: As this recipe using a honey mustard sauce, I do highly recommend lining your sheet pan with parchment paper. The sauce does tend to caramelize around the chicken so, by having the parchment paper there, it definitely tends to make cleanup that much easier (and who doesn’t love that?). Trust me, you’ll be thankful you lined that pan with parchment paper!
What Are Chicken Leg Quarters?
Growing up, in our home, chicken leg quarters (or whole chicken legs) were simply referred to as chicken legs. Essentially chicken leg quarters make up the chicken thigh and leg (drumstick) or the whole chicken leg. It’s basically dark meat chicken, it’s relatively inexpensive and roasts up beautifully.
If you only have individual thighs (or drumsticks), no worries! You can still make this recipe. Just use all thighs or all drumsticks (8 of each). Alternatively, use a combo of them.
Do I Have To Remove the Skin?
Not at all! I prefer to remove the skin from the chicken, but if you rather leave it on, go for it! It’s really a matter of personal preference. Either way, baked chicken quarters are delicious!
How Long Does Chicken Leg Quarters Have to be Cooked For?
In a 400 degree Fahrenheit oven, I generally find that it takes approximately 40 to 45 minutes to cook chicken leg quarters. Time may vary, depending on the size of the chicken legs.
The best way to be sure that your chicken is fully cooked through is to use an instant-read meat thermometer. The chicken needs to reach a minimum internal cooking temperature of 165 degrees Fahrenheit.
Can I Use Other Veggies?
For sure! I love simple roasted potatoes and carrots with chicken, but you could totally use your favourite root veggies here. Parsnips or rutabaga are other yummy options.
Just keep in mind, that the cook time of certain veggies (as well as they size) may impact how long they need to be cooked for.
Baby red potatoes were used in this recipe. You can substitute with regular red potatoes if that’s what you have on hand. Just chop them into bite-sized chunks.
Or, if you have all carrot or potatoes (versus some of each), that works too.
Cooking for a Crowd?
Generally speaking, this recipe feeds four people, each with one whole chicken leg and some veggies. If you have hungry people, then it may just feed two or three.
And, if you are cooking for, say, 8 people you can easily double the recipe! Use two large sheet pans and fill them up.
Tips for Perfectly Roasted Vegetables
- For this chicken and veggies recipe I used a 21.5-inch x 15-inch sheet pan (which is quite large). If you don’t have a large sheet pan, no worries! Simply use two smaller ones. The idea is to have the veggies spaced out in a single layer so they roast up nicely. If they are too close together, they tend to sweat (or kinda steam) versus roast.
- I also like to generously coat the veggies in oil. And when I spread the veggies onto the sheet pan I ensure to get every last bit of oil (and herbs) from the bowl with a rubber spatula.
What To Serve With Chicken and Vegetables
More Yummy Chicken Dinners
- Chicken and Sausage With Gnocchi in Tomato Sauce
- Chicken and Sausage Recipe With Peppers
- Hunter’s Chicken
If you you make this easy sheet pan chicken recipe, be sure to leave a comment below!
Sheet Pan Chicken and Veggies
- ¼ cup honey
- ¼ cup Dijon mustard
- 4 bone-in chicken leg quarters (thigh and leg piece), skin removed, if desired
- 3 tablespoons olive oil, divided
- 2 tablespoons chopped fresh rosemary leaves, divided (or 2 teaspoons of dried rosemary)
- 2 tablespoons chopped fresh thyme leaves, divided (or 2 teaspoons of dried rosemary)
- 1 tablespoon chopped fresh sage leaves, or 1 teaspoon of dried sage
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- ¼ teaspoon garlic powder
- 1 pound baby potatoes, cut in half (no need to peel, just clean up as necessary)
- 4 carrots, peeled and cut into ¾-inch to 1-inch diagonal chunks (about 1 pound)
- In a small mixing bowl, whisk together the honey and Dijon mustard until combined. Place half in another bowl (some will be used to spread over the chicken as it is cooking and some will be used when the chicken is cooked). You want two separate bowls of sauce because you don't want to contaminate the sauce you will be serving with the cooked chicken. Set aside.
- Preheat oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper. If you don't have a really large pan, use two smaller ones. You want the veggies to roast up nicely, so have some space around them as they roast.
- Place the chicken onto the prepared sheet pan. Drizzle ½ tablespoon of olive oil over the thighs and sprinkle with 1 tablespoon of rosemary, 1 tablespoon of thyme, ½ teaspoon each of salt and black pepper and ¼ teaspoon of garlic powder between them. Then drizzle with another ½ tablespoon of olive oil.Note: If using dried herbs, use 1 teaspoon each of rosemary and thyme on the chicken.
- Place the potatoes and carrots in a mixing bowl and toss with remaining 2 tablespoons of olive oil, remaining 1 tablespoon of rosemary, remaining 1 tablespoon of thyme, sage and remaining ½ teaspoon each of salt and black pepper. Spread out in a single layer onto the sheet pan around the chicken. Make sure you get every last bit of that herbaceous oil from the bowl (it's delicious). Use a rubber spatula to get it and pour over the veggies.Note: If using dried herbs, use 1 teaspoon each of rosemary, thyme and sage on the veggies.
- Bake the chicken and veggies for 25 minutes, then carefully remove the pan from the oven. Stir the veggies and brush the chicken with ½ of the honey mustard sauce.
- Place the sheet pan back in the oven and continue to cook the chicken and veggies for another 15 to 20 minutes or until the veggies are tender and the chicken is fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit when checked with an instant-read meat thermometer). I actually enjoy dark meat chicken cooked a little longer, about an internal temperature of 175 to 185 degrees Fahrenheit or so.Note: To check the internal temperature of the chicken, insert an instant-read meat thermometer into the thickest part of the meat, all the way to the middle, without touching any bone, fat or gristle. Remove the thermometer from the chicken after checking the temperature.
- Brush the remaining honey mustard sauce over the cooked chicken or serve alongside for dipping. Serve and enjoy!
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
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