Garlic Herb Roasted Chicken Leg Quarters is a classic, hearty, and flavorful dish that's easy to prepare yet packed with nutritional goodness. This recipe is a popular choice for family dinners, weekend meals, and parties because it combines soft, juicy meat with aromatic herbs that give the chicken texture and richness.
The combination of herbs and spices creates a delicious crust on the chicken, while the roasting method ensures juicy and tender meat. Adding vegetables to your roasted chicken leg quarters not only makes the meal more nutritious but also enhances the flavors as the vegetables roast in the chicken juices.
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Ingredients
Chicken: This dish calls for chicken leg quarters. The leg quarters, which include both the thigh and drumstick, are the perfect cut of chicken to withstand long roasting times while remaining juicy and flavorful.
Vegetables: I have used vegetables like potato, carrot, string beans and broccoli.
Herbs & Spice Powders: I have used dried herbs like rosemary, basil, oregano. Other two important ingredients are garlic powder and red chili flakes. You can also use paprika powder.
Olive Oil: This helps to coat the chicken, ensuring the herbs and spices adhere well. It also contributes to the crispy skin and adds a rich, smooth flavor.
Others: Lemon, Salt, Pepper, etc.
Instructions
Preheat the oven to 400 degrees F (~200 degree C). Make parallel cuts into the leg quarters, down to the bone, about 1 inch apart. Pat dry the chicken legs using kitchen towel. Make sure the chicken is completely dry before seasoning for extra crispy skin.
Combine the dry herbs, garlic, and chili flakes in a bowl. You can also use fresh herbs; however, I prefer using dry herbs because of easy availability. Fresh garlic pods can also be used here.
Now, combine the herb mixture, salt, pepper powder, and olive oil, and evenly coat the chicken legs. Allow it to rest for at least half an hour. If the room temperature is high (summer), keep this in the refrigerator.
In a large mixing bowl, combine the carrots, potatoes, beans, and broccoli florets with a little olive oil, salt, and pepper. You can use vegetables like zucchini, sweet potatoes, baby corn, bell peppers, etc.
Place the marinated chicken and veggies in a single layer on a large baking sheet or roasting pan. Add a few lemon roundels across the pan.
Roast in the preheated oven for 30-35 minutes, or until the chicken is fully cooked and the veggies are soft and slightly caramelized. In between, turn the chicken pieces and if required brush with little oil. Remove the pan from the oven and allow it cool for a few minutes before serving.
Serving Suggestions
This dish is a complete meal on its own and can be perfectly complemented with a glass of mocktail, cocktail, or soft drink.
You can also serve with side dishes including mashed potato, green salad, garlic bread, rice pilaf, etc.
Variations
This dish can be adapted in numerous ways to suit different tastes and preferences. Here are a few variations you might enjoy:
- Add a good amount of lemon zest and juice for a tangy flavor and make it as Lemon garlic herb roasted chicken.
- If you prefer spicy flavor, along with chili flakes, add paprika powder or brush your favorite hot sauce to the chicken. This will add a spicy kick to the garlic and herb flavor.
- If you are not a fan of spicy flavor, try this adding honey at the last 5-10 minutes of roasting. It will give a sweet caramelize taste to the chicken skin.
Make Ahead & Storage
I would always suggest making it fresh and serve. However, if you are short of time, I would say you can make ahead certain preparations such as cutting vegetables and marinating the chicken pieces and seal them using cling film and store in the refrigerator for up to 4 to 6 hours.
If you want to store the leftover, cool the roasted chicken leg quarters to room temperature. Place the cooled chicken in an airtight container. Store in the refrigerator for up to 3-4 days.
You can reheat the chicken in the microwave. Place the chicken on a microwave-safe plate and cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power in 1-minute intervals until the chicken is heated through.
Alternatively, you can also reheat the oven to 350 degree F (~ 180 C). Place the chicken on a baking sheet and cover it with aluminum foil to prevent drying out. Heat for about 15-20 minutes.
Top tips
- Make sure the vegetables are cut into similar-sized pieces to ensure they cook evenly.
- If you don't have fresh lemons, a splash of lemon juice from a bottle can also work, though fresh is always best for the flavor.
- Ensure even cooking by rotating the baking sheet halfway through the cooking time.
- To ensure potato wedges cook thoroughly along with the chicken, try blanching them for a few minutes beforehand, then add them to the sheet pan.
FAQ
Ideally, marinate the chicken for at least 30 minutes to allow the flavors to penetrate. For best results, marinate for a few hours or overnight in the refrigerator.
Yes, you can use other cuts like chicken thighs, drumsticks, or even a whole chicken. Adjust the cooking time accordingly, as different cuts may require more or less time to cook through.
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Garlic Herb Roasted Chicken Leg Quarters
Materials
- 4 nos Chicken Leg Quarters
- 1 no Potato, medium cut into wedges
- 1 no Carrot, medium cut into finger size
- 1 cup Broccoli Florets
- ½ cup Green Beans cut into 2 inches length
- 2-3 tablespoon Olive Oil
- 1½ teaspoon Garlic flakes
- 1½ teaspoon Red Chili Flakes
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- Salt
- ½ teaspoon Black Pepper Powder
Instructions
- Preheat the oven at 400-degree F.
- Use a sharp knife to make parallel cuts into the leg quarters, down to the bone, about 1 inch apart.
- Take the dried herbs, garlic and chili flakes in a bowl and mix it.
- Now combine herb mix, salt, pepper powder and olive oil together, rub the mixture evenly over the chicken legs.
- Allow to rest it for at least half an hour.
- In a large mixing bowl, toss the carrots, potatoes, beans, and broccoli florets with a bit of olive oil, salt, and pepper.
- Spread the marinated chicken and vegetables in a single layer on a large baking sheet or roasting pan. Also, add few lemon roundels throughout the pan.
- Roast in the preheated oven for about 30-35 minutes or until the chicken is cooked thoroughly and vegetables are tender and slightly caramelized.
- In between, flip the chicken pieces and brush with oil as needed.
- Remove the pan from the oven and let it rest for a few minutes before serving.
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