Sheet-Pan Roasted Chicken Leg Quarters with Garlic Potatoes + Roasted Carrots (Serves 2 adults + 3 kids)
A one-pan, kid-friendly roast chicken dinner with classic winter sides: crispy-edged potatoes and sweet roasted carrots. Everything cooks together in the oven for easy cleanup.
Back to full listIngredients
- Draper Valley All Natural Fresh Chicken Leg Quarters 3–3.5 lb (about 5 quarters) $2.99/lb
- Kroger® Gold Potatoes 2 lb, cut into 1-inch chunks $4.99 (5 lb bag)
- Simple Truth Organic® Whole Carrots Bag (or Organic Carrots Bunch) 1.5 lb, cut into thick coins $3.29 (2 lb bag) or $2.99
- Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium, cut into wedges $4.99 (sale)
- Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves, smashed $2.79
- Olive oil 3 tbsp
- Salt to taste
- Black pepper to taste
- Optional: dried thyme or rosemary 1 tsp
- Optional: apple cider vinegar or lemon juice 1–2 tsp (finish)
Instructions
- Oven: Heat to 425°F. Pat chicken dry; season generously with salt, pepper, and optional thyme/rosemary.
- Sheet pan: Toss potatoes, carrots, onion wedges, and garlic with olive oil, salt, and pepper. Spread on a large sheet pan. Nestle chicken pieces on top (skin-side up).
- Roast: 40–50 minutes, flipping/stirring vegetables once halfway, until chicken reaches 165°F in the thickest part and vegetables are browned and tender.
- Finish: Rest chicken 5 minutes. Optional—sprinkle veggies with a tiny splash of vinegar/lemon to brighten.
- Serve: 1 leg quarter per adult, and split remaining pieces for kids. Spoon plenty of vegetables onto each plate.
Health notes: Comforting but wholesome: lean protein, starchy + colorful veg. Remove skin for a lighter plate; add a side salad if desired.
Drink pairing: Adults: WA Chardonnay. Kids: warm apple cider.