I hope this becomes your go-to recipe for chicken leg quarters (thighs and drumsticks). Everything roasts on one sheet pan with potatoes, onions, and carrots, and the Dijon-herb coating adds so much flavor with little effort.

Baked chicken leg quarters and a metal spatula on a sheet pan on top of roasted vegetables.
Juicy baked chicken quarters with roasted potatoes, carrots, and onions, and tangy pan sauce.

This is the kind of recipe that feels a little more put-together than it really is. Baking bone-in chicken gives you juicy, flavorful dark meat, and everything cooks together on one sheet pan for a complete dinner.

I always 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.

If you want more veggies to serve with the chicken, I highly recommend a side of these roasted green beans.

Let’s talk about ingredients

Ingredients arranged on a counter for making baked chicken quarters, including raw chicken parts, halved onion, baby potatoes, carrots, thyme sprigs and a small dish of mustard.
  • Chicken quarters: Buy whole chicken legs (leg quarters), which include both the drumstick and thigh attached at the joint. This cut is one of the most flavorful parts of the bird — the higher fat content keeps the meat juicy and it’s hard to overcook.
  • Potatoes: Use small “new” or baby potatoes (about 1 inch). They’ll cook through at the same rate as the chicken. If using larger potatoes, cut them into 1/2-inch chunks so everything finishes at the same time.
  • Dijon mustard: Brushed over the skin, Dijon adds sharp, savory flavor and helps the surface brown as it roasts. Grainy mustard works too if you enjoy a little more texture.
  • Herbs: Thyme is a natural partner for chicken. Strip the leaves and chop them roughly — no need to be fussy. You can swap in tarragon, oregano, or a dried herb blend if that’s what you have.
  • Red wine vinegar: A splash added after baking brightens the pan juices and balances the richness of the chicken. You can substitute balsamic, white wine vinegar, or a squeeze of lemon.

Step-by-step with my tips

  • Raw chicken quarters sprinkled with salt and pepper and arranged on a sheet pan.
    1. Pat the chicken dry, and sprinkle evenly with salt and black pepper.
  • Dijon mustard in a small dish, blended with a spoon with chopped thyme and olive oil.
    2. Blend Dijon mustard, chopped thyme, and olive oil.
  • Uncooked chicken legs and drumsticks brushed with a mustard mixture, on top of chopped carrots and potatoes on a baking sheet.
    3. Brush the mustard mixture over the chicken skin. At this point, you can cover and place in the fridge up to 24 hours before baking.
  • Sliced raw carrots, potatoes and onions on a baking tray.
    4. Toss the sliced vegetables on a sheet pan with olive oil.
  • Uncooked mustard-coated chicken legs and drumsticks on top of chopped carrots and potatoes on a baking sheet.
    5. Arrange the chicken quarters over the veggies.
  • Baked chicken leg quarters, carrots and potatoes on a sheet pan.
    6. Bake at 425F until the internal temperature reads 170-175 on an instant-read meat thermometer (40-45 minutes)
  • Baked chicken leg quarters and a metal spatula on a sheet pan on top of roasted vegetables.
    7. Sprinkle fresh chopped parsley over and serve.
Baked chicken leg quarters on a sheet pan on top of roasted vegetables.
4.96 from 22 ratings

Juicy Baked Chicken Quarters with Herbed Dijon

Karen Tedesco
A one-pan dinner with juicy baked chicken quarters, roasted potatoes, onions and carrots that's easy to prep. The chicken skin is brushed with a mixture of fresh thyme and Dijon mustard, and roastes on a sheet pan with the vegetables. It turns out with crusty, savory chicken skin, tender veggies and tangy pan sauce.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients
 

  • 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
  • 4-6 medium (250 g) carrots, peeled and chopped into ½-inch thick rounds
  • 6-8 (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

Equipment

Instructions
 

  1. Preheat the oven to 425 degrees.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the vinegar into the pan around the vegetables. Sprinkle the parsley over the top and serve.

Notes

  • 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.
  • 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. 
Inspired by a recipe from French chef Pierre Franey.

Nutrition per serving

Calories: 486kcal Carbohydrates: 24g Protein: 26g Fat: 32g Sodium: 244mg Fiber: 5g Sugar: 5g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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