Copykat's picture

Jun. 01, 2013

I love to roast chicken leg quarters, they are so easy to prepare. You can put prepare these in just about an hour. You can roast these with a variety of vegetables, here I have roasted these with red potatoes, garlic, carrots, radishes, lemon, and I added a little fresh rosemary. You can use anything root vegetables that you have on hand.


Chicken leg quarters 2 1/2 Pound
Red potatoes 1 Pound , cut in halves (small)
Baby carrots 1 Cup (16 tbs) , cut the tops off
Radishes 1 Cup (16 tbs) , cut the tops off
Garlic cloves 4 , chopped finely
Chopped shallots/Chopped onions 1/2 Cup (8 tbs)
Olive oil 2 Tablespoon
Lemon zest 2 Teaspoon
Lemon juice 2 Tablespoon
Salt 1 1/2 Teaspoon (divided)
Ground black pepper 1 Teaspoon (divided)
Rosemary stalks 1 Small
Butter 1 Tablespoon (Optional)



1. Preheat the oven to 425 F.

2. Using a sharp knife cut the tops off the carrots and radishes, cut potatoes in halves.

3. Finely chop garlic, onion and roughly chop rosemary.


4. In a bowl, put together carrots, radishes, red potatoes, garlic, olive oil, lemon zest, juice and squeezed lemons, salt, pepper and rosemary.

5. Stir and mix to coat the vegetable with oil and herbs, and transfer them into a baking dish.

6. Spread the vegetables, cover the dish with foil and bake for 35 minutes.

7. Smear butter over the chicken and under the skin and season with salt and pepper.

8. Remove the baking dish from the oven, remove foil and place chicken over the vegetables and bake for 35 to 40 minutes or until clear juices are released, when toothpick is pierced in chicken.

9. Remove the baking dish from oven and rest for 5 to 10 minutes.


10. Serve the chicken with vegetables garnished with parsley as desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 559Calories from Fat 192

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1008 mg42%

Total Carbohydrates 30 g10%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 61 g122%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet