Juicy Roasted Chicken Legs With Potatoes and Veg

Juicy Roasted Chicken Legs With Potatoes and Veg

When you're short on time but still craving a hearty, home-cooked meal, this Roasted Chicken Leg Dinner is here to save the day. It’s a full meal made in one baking dish—no juggling pans, no mess, just bold flavor and wholesome ingredients all roasted to perfection.

No ratings yet

Print Pin

Course: Dinner, Main Course

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 635kcal

Author: Capri Lilly

Ingredients

FOR THE CHICKEN

4 Chicken Legs Quarters (thigh + drumstick)
2 tablespoons Tomato paste heaping tbsp
Juice from 2 lemons 6-8 tbsp fresh squeezed lemon juice
1/4 cup Parsley, chopped
6 Garlic cloves, minced
1 tbsp Ginger, minced
2 tbsp Olive Oil
2 teaspoons Cumin
2 teaspoons Smoked Paprika
2 teaspoons Dried Oregano
1/2 teaspoon Red Crushed Peppers optional (for spice)
Salt and Pepper, to taste

For The Veg and Potatoes

3 Large Carrots
1/2 pound Baby Potatoes, cut into 4ths
1/2 Onion
2 tablespoons Fresh Parsley, chopped
1/2 teaspooon Paprika (smoked or regular)
1/2 teaspoon Garlic Powder
Salt and Pepper, to taste
1 Lemon thinly sliced to place over the potatoes and chicken

Instructions

Preheat your oven to 375°F (190°C)
Marinate the chicken: In a large bowl, add the chicken. Then, mix together tomato paste, lemon juice, parsley, garlic, ginger, olive oil, and all the spices.
Rub the marinade all over the chicken leg quarters. Let it marinade for at least 30 minutes (or marinate for up to 24 hours in the fridge for more flavor).
Prep the veggies: In a large baking dish or sheet pan, toss the carrots, potatoes, and onion with a little olive oil, paprika, garlic powder, salt, and pepper.
Assemble the dish: Nestle the marinated chicken on top of the vegetables. Lay thin slices of lemon over and under each piece of chicken
Roast covered: Cover the baking dish with foil and roast in the oven for 40 minutes at 375°F. This helps the chicken stay juicy and tender.
Roast uncovered: Remove the foil, increase the oven temperature to 400°F, and roast for another 20 minutes, or until the chicken is golden and fully cooked through with a crispy skin.
Finish with lemon: Once out of the oven, drizzle the dish with a little fresh lemon juice and lemon zest for a bright, zesty finish. Let the chicken rest for 5 minutes before serving to keep it juicy.

Video

Notes

✅ Use Bone-In, Skin-On Chicken Quarters
They stay far juicier than boneless cuts and the skin adds incredible flavor and texture. Four chicken leg quarters equal roughly 2 lb (1 kg), so feel free to use a mix of thighs and drumsticks—just aim for a total of about 2 lb/1 kg of chicken. I do not recommend chicken breasts because they tend to dry out when cooked for long temperatures .

✅ Marinate for Maximum Flavor
Let the chicken sit in the marinade for at least 30 minutes, or up to overnight in the fridge. This gives the spices, garlic, and lemon time to really soak into the meat.

Nutrition