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Oven-baked chicken quarters, roasted potatoes, onions and carrots make an easy to prepare one-dish meal — it’s one of our absolute favorite dinner ideas! The chicken skin is brushed with a mixture of Dijon mustard and fresh thyme, and baked on a sheet pan along with the vegetables. Enjoy the crusty, incredibly savory chicken skin, juicy meat, tender veggies and tangy pan sauce.
This recipe featuring baked chicken leg quarters is one of the tastiest chicken recipes around. Like most sheet-pan dinners, it looks impressive but requires less effort and time than you might think.
I like to imagine this dish is what a French chef would cook on their day off — it feels so casual and homey. And the roasted carrots, potatoes and onions bake right along with the chicken, so there’s no need to prep a separate side dish.
Ingredient shopping list
- Chicken quarters: Whole chicken legs — otherwise known as chicken leg quarters — include the drumstick and thigh portion of the chicken, which are attached at the joint. This part of the chicken is arguably the tastiest, juiciest section of the bird, and also more affordably priced compared to boneless chicken breasts or thighs.
- Potatoes: Look for small “new” potatoes or baby potatoes that are no larger than 1-inch diameter. This size will ensure that the potatoes will be perfectly tender and roasted by the time the chicken is done. You can also use larger potatoes sliced into 1/2-inch chunks.
- Carrots: Basic orange carrots become sweet and delicious in the chicken pan juices. I used multicolored ones from the grocery store when I tested this recipe — they look beautiful but taste the same.
- Onion: Yellow or red onions are fine.
- Dijon mustard: This tangy condiment adds flavor and makes a tasty “crust” on the chicken skin. If you have grainy mustard in your pantry, use it instead for a bit more texture.
- Herbs: Fresh thyme is a classic seasoning for chicken. Strip the leaves off the thyme stems and chop them coarsely. You can substitute with tarragon, oregano or a dried herb blend you enjoy.
- Red wine vinegar: A splash of tart red wine vinegar adds an instant hit of savory acidity to the pan juices. Balsamic, white wine vinegar or fresh lemon juice are good substitutes.
Learn the recipe steps
Storage and serving tips for baked chicken quarters:
- Store leftovers in an airtight container in the refrigerator. Keep in mind the skin will become less crisp as it cools.
- To reheat, place the chicken in a 350F oven until warmed through, 12-15 minutes.
Crusty Herb-Dijon Baked Chicken Quarters
- 4 (580 g) chicken leg quarters, about 3½ pounds total
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30 g) Dijon mustard, smooth or whole grain
- 2 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme
- 2 tablespoons (30 ml) extra virgin olive oil
- 4 medium (250 g) carrots, peeled and chopped into ½-inch thick rounds
- 6 (300 g) baby new potatoes (red or yellow), 1-inch diameter, sliced in half
- 1 onion (yellow or red), halved and thickly sliced
- 1 tablespoon (15 ml) red wine vinegar
- 2 tablespoons chopped parsley
- Preheat the oven to 425 degrees.
- Pat the chicken pieces dry with a paper towel. Sprinkle salt and pepper evenly on both sides — don't be afraid to be generous because this step adds flavor to the chicken!
- Combine the mustard, thyme and 1 tablespoon of the olive oil in a small bowl. Brush the mixture evenly over the skin side of the chicken.
- Put the carrots, potatoes and onion slices on a rimmed baking sheet that's just large enough to hold the chicken and vegetables snugly —10 x 15-inches is a good size. Drizzle with the remaining tablespoon olive oil, sprinkle with a pinch each of salt and pepper and toss to coat. Spread the vegetable out evenly over the surface of the pan.
- Arrange the chicken quarters skin-side down on top of the vegetables, nestling them in so that some of the vegetables are exposed and some are tucked under the chicken.
- Bake 20 minutes. Flip the chicken over so it's skin-side up and rotate the pan Bake for another 20-25 minutes, until the chicken skin is golden brown and crusty and the vegetables are tender.
- Pour the vinegar into the pan around the vegetables. Sprinkle the parsley over the top and serve.
Karen’s Notes and Tips
- Depending on your family’s appetite, this recipe will serve 4-6 people. If you’d like additional veggies, fill a second sheet pan with more potatoes, carrots and onions and bake in the oven with the chicken, on a separate rack.
- To ensure that the potatoes will be perfectly tender and roasted when the chicken is done, use baby potatoes that are no larger than 1-inch diameter. Otherwise, cut larger potatoes into 1/2-inch chunks.
- Fresh thyme is a classic seasoning for chicken. Strip the leaves off the thyme stems and chop them coarsely. You can switch out with tarragon, oregano or a dried herb blend you enjoy.
- A splash of tart red wine vinegar adds an instant hit of savory acidity to the pan juices. Balsamic, white wine vinegar or fresh lemon juice are good substitutes.
- To reheat the chicken: Place in a 350F oven until warmed through, 12-15 minutes.
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.