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Sheet pan Chicken Leg Quarters and Veggies

January 15, 2022 • 0 comments

Sheet pan Chicken Leg Quarters and Veggies
Easy sheet pan meal!
  • Prep Time:
  • Cook Time:
  • Servings: 4

Ingredients

  • (4) Leg Quarters, Chicken
  • (2 tsp) Garlic Powder
  • (1/2 tsp) Black Pepper
  • (1/2 tsp) Smoked Paprika
  • (1 tsp) Onion Powder
  • (1 tsp) Oregano, dried
  • (1 tsp) Sea salt, coarse
  • (1 medium) Red onion, chopped
  • (1 head) Broccoli, separated into florets
  • (1/2 Head) Cauliflower, separated into florets
  • (2 medium) Potatoes, Yukon or Red
  • (1/2 pound) Brussels Sprouts, halved
  • (1 Tablespoons) Avocado oil

Directions

Preheat oven to 425 degrees. Place parchment paper into a large jelly roll baking sheet.  Gently dry off chicken leg quarters with paper towels.  Prepare dry rub by combining garlic powder, smoked paprika, onion powder, oregano, black pepper and sea salt in a small bowl.  Place chicken onto pan leaving adequate space between each Leg Quarter for air to move between them while cooking.  With clean hands, sprinkle half of the dry rub onto the chicken.  The remaining dry rub will used for the veggies later.  Place chicken into oven to bake for 40 minutes.  While chicken is baking, prepare/cut to size, making sure all veggies are close to being the same size.  This will allow for more even cooking of veggies.  Once veggies are prepared/cut to size, place them into a large bowl and toss them with remaining seasoning and avocado oil.  When the chicken has finished cooking for 30 minutes, remove baking sheet from oven and reduce oven temperature to 400 degrees.  Sprinkle veggies mixture onto pan, placing them all around the chicken leg quarters.  Place baking sheet back into the oven and bake another 30 minutes, depending on the size of the Leg Quarters.  Using a meat thermometer, check to be sure the internal temperature of the chicken is 170 degrees.  Once fully cooked, remove baking sheet from oven and enjoy!

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