Juicy Baked Chicken Quarters with Herbed Dijon

A one-pan dinner with juicy baked chicken quarters, roasted potatoes, onions and carrots that's easy to prep. The chicken skin is brushed with a mixture of fresh thyme and Dijon mustard, and roastes on a sheet pan with the vegetables. It turns out with crusty, savory chicken skin, tender veggies and tangy pan sauce.

📝 Ingredients

• 4 chicken leg quarters (about 3 1/2 pounds total)
• Kosher salt and freshly ground black pepper
• 2 tablespoons Dijon mustard (smooth or whole grain)
• 2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)
• 2 tablespoons extra virgin olive oil
• 4-6 medium carrots (peeled and chopped into 1/2-inch thick rounds)
• 6-8 baby new potatoes (red or yellow) (1-inch diameter, sliced in half)
• 1 onion (yellow or red) (halved and thickly sliced)
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped parsley

👨‍🍳 Instructions

1. 1Preheat the oven to 425 degrees.
2. 2Pat the chicken pieces dry with a paper towel. Sprinkle salt and pepper evenly on both sides — don't be afraid to be generous because this step adds flavor to the chicken!
3. 3Combine the mustard, thyme and 1 tablespoon of the olive oil in a small bowl. Brush the mixture evenly over the skin side of the chicken.
4. 4Put the carrots, potatoes and onion slices on a rimmed baking sheet that's just large enough to hold the chicken and vegetables snugly —10 x 15-inches is a good size. Drizzle with the remaining tablespoon olive oil, sprinkle with a pinch each of salt and pepper and toss to coat. Spread the vegetable out evenly over the surface of the pan.
5. 5Arrange the chicken quarters skin-side down on top of the vegetables, nestling them in so that some of the vegetables are exposed and some are tucked under the chicken.
6. 6Bake 20 minutes. Flip the chicken over so it's skin-side up and rotate the pan Bake for another 20-25 minutes, until the chicken skin is golden brown and crusty and the vegetables are tender.
7. 7Pour the vinegar into the pan around the vegetables. Sprinkle the parsley over the top and serve.