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Cooking With Kendra: Herb Roasted Chicken Quarters with Veggies For Two

Writer's picture: kendras.kreationskendras.kreations

Updated: Oct 24, 2024










Ingredients:

  • 2 chicken leg quarters

  • ½ tablespoon Italian seasoning

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ⅛ teaspoon paprika

  • ⅛ teaspoon ground turmeric

  • ½ tablespoon olive oil

  • 1 small red new potato, quartered

  • 1 small sweet potato, peeled & quartered

  • 2 carrots, peeled & halved

  • 1 medium onion, peeled & halved


Instructions:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

  2. In a small bowl, mix all dry ingredients to create the seasoning rub.

  3. Trim any excess skin and fat from the chicken leg quarters, then pat dry with paper towels.

  4. Lightly brush both sides of the chicken quarters with olive oil, then liberally apply the seasoning rub.

  5. Toss the quartered red potato, sweet potato, carrots, and onion with the seasoning rub and a little bit of the oil. Any remaining seasoning can be stored in an airtight container.

  6. Place the seasoned vegetables on the prepared baking sheet around the chicken.

  7. Bake in the oven for 35-45 minutes, or until the chicken reaches an internal temperature of 180°F and the vegetables are tender.

  8. When done, remove from the oven and let the chicken rest for 5-10 minutes before serving.


Note:

I had a few sprigs of Lacinato (dinosaur) kale, so I chopped them up and added them to the sheet pan about 10 minutes before the rest of the food was done cooking.


For a vegan or vegetarian option, substitute the chicken with large portobello mushrooms, cauliflower steaks, or tofu. Season and roast them alongside the vegetables for a hearty and flavorful plant-based alternative. Adjust cooking time to 30-35 minutes for the veggies to become tender and slightly crispy.

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