Sheet-Pan Maple–Garlic Roasted Chicken Leg Quarters with Cauliflower & Mushrooms
Cozy but not heavy: oven-roasted chicken leg quarters with a maple-garlic glaze (not mustard/cider), plus roasted cauliflower and mushrooms. Everything roasts together for minimal cleanup.
Back to full listIngredients
- Draper Valley All Natural Fresh Chicken Leg Quarters 1.5 lb (2 leg quarters) $2.99/lb (sale)
- Organic Cauliflower 1 small head (about 1.25 lb), florets $3.49/lb
- Simple Truth Organic® Whole White Mushrooms (or Baby Bellas) 8 oz, halved $3.79 (8 oz)
- Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, minced $2.79/3 ct
- Maple syrup 1 tbsp
- Soy sauce 2 tsp
- Olive oil 1–2 tbsp
- Salt and black pepper to taste
- Optional: chili flakes pinch
Instructions
- Heat oven to 425°F. Line a sheet pan.
- Pat chicken dry. Season with salt and pepper.
- Toss cauliflower and mushrooms with olive oil, half the garlic, salt, pepper, and optional chili flakes. Spread on the pan.
- Nestle chicken leg quarters skin-side up among the vegetables.
- Roast 30 minutes. Meanwhile mix glaze: maple syrup + soy sauce + remaining garlic.
- Brush chicken with glaze, toss vegetables once, and roast 12–18 minutes more, until chicken reaches 165°F (thigh area) and skin is browned.
- Rest 5 minutes. Serve chicken with roasted cauliflower and mushrooms. (Optional: pull off skin after roasting for a lighter plate.)
Health notes: ~600–800 kcal/person depending on portion and whether you eat the skin. For lighter: remove skin after roasting and use 1 tsp oil total.
Drink pairing: Wine: Washington Chardonnay (unoaked) or Pinot Noir. Non-alcoholic: sparkling water with apple slices.