Easy Roast Chicken Leg Quarters and Vegetables
This easy roast chicken leg quarter dinner is cozy, flavorful, and requires almost no effort. The compound butter does all the work here, infusing the chicken and veggies with smoky, tangy flavor from whole grain mustard and a splash of pepperoncini juice.
Servings: 2 people
Equipment
- 1 Deep Bottom Baking Dish
Ingredients
- ½ stick Salted Butter
- 2 tbsp Whole Grain Mustard
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp All-purpose Seasoning
- 1 tsp Black Pepper
- 1-2 lbs Chicken Leg Quarters
- 1 Sweet Potato
- ½ Yellow Onion
- 2-3 Large Carrots
- 2 tbsp Olive Oil
Instructions
- Preheat oven to 425℉ (218℃).
- In a small bowl, combine the softened butter, mustard, and seasonings.
- Pat the chicken very dry with a paper towel and apply the butter mixture generously all over the chicken skin. Set aside.
- Dice the sweet potato, onion and carrots into 1 inch cubes.
- Dump the diced vegetables into the baking dish and drizzle over olive oil, all-purpose seasoning, and black pepper.
- Add the chicken on top of the vegetables.
- Bake in the oven for 30 minutes.
- After 30 minutes, turn the broiler on high and broil for 3-5 minutes being careful not to burn the chicken.