Juicy Baked Chicken Quarters with Herbed Dijon
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.
Equipment
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
Instructions
- 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.
Video
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.
Nutrition
Calories: 486kcalCarbohydrates: 24gProtein: 26gFat: 32gSodium: 244mgFiber: 5gSugar: 5g
