One Pan Chicken Leg Quarters with Potatoes and Carrots

Baked Chicken and vegetables that are saturated with taste that drips from the delicious broth infused ingredients. My favorite part is how simple this is to make ahead of time and reheat for later use. However, I do prefer fresh from the oven because each ingredient still has a unique flavor and texture that sort of diminishes later. But the sweet combination that the stew produces after reheat is pretty darn good also, so you decide and let me know which way you enjoyed yours. We like our hearty meals around here and this one went pretty fast. Fall off the bone tender meat and soft warm vegetables is a nice meal. Recommend adding French bread or corn bread to the table just because you may want to dip your bread in the juices.

Watch the video and follow the instructions below to have this hearty meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is a very easy to make and often very affordable entree that is perfect on any occasion.  Full of flavor, textures that fill your tummy and at a budget price. I hope you enjoy it! Thanks for visiting and see you again soon.

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Clean and pat the chicken dry with a paper towel. Place chicken in a large bowl then cover with 2 tbsp olive oil and rub until evenly coated.

In a small bowl: combine salt, pepper, garlic powder, onion powder, paprika and mix. Then sprinkle the seasoning over the well oiled chicken.

Place chopped potatoes and carrots in the baking pan. Drizzle with 2 tbsp olive oil. Then stir/turn until the veggies are well covered.

Place the seasoned chicken atop the vegetables. Cook for 45-50 minutes or until the chicken is fully cooked (internal temperature should be 165°F).

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One Pan Chicken Leg Quarters with Potatoes and Carrots

Deliciously balanced nutrients in one dish of comforting satisfaction.
No ratings yet
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories

Ingredients
  

  • 4 chicken leg quarters
  • 4 tbsp (divided) olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper

Vegetables

  • 1 lb potatoes peel & chop into 1"x1"
  • 3 large carrots peel & chop into 1"

Instructions
 

  • Preheat the oven to 400°F.
  • Clean and pat the chicken dry with a paper towel. Place chicken in a large bowl then cover with 2 tbsp olive oil and rub until evenly coated.
  • In a small bowl: combine salt, pepper, garlic powder, onion powder, paprika and mix. Then sprinkle the seasoning over the well oiled chicken.
  • Place chopped potatoes and carrots in the baking pan. Drizzle with 2 tbsp olive oil. Then stir/turn until the veggies are well covered.
  • Place the seasoned chicken atop the vegetables.
  • Cook for 45-50 minutes or until the chicken is fully cooked (internal temperature should be 165°F).

Serve and enjoy!

    Video

    Keyword best one pan chicken quarters, chicken quarters with potatoes and carrots, easy one pan chicken quarters, one pan chicken quarters with potatoes and carrots, one pan chicken quarters with vegetables, one pan recipe
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