Roasted Chicken & Veggies

Ingredients

• As neededNon-stick cooking spray
• 4 (about 170 g each)Chicken leg quarters
• ¼ tsp (about 1.5 g)Sea salt
• ½ tsp (about 1 g)Black pepper
• 30 mlLime juice
• 60 mlChicken broth
• 1Lime, sliced
• 6 sprigsRosemary, leaves removed and chopped; discard the stems and reserve 2 whole sprigs
• 4Yukon Gold potatoes, halved lengthways
• 15Tomatoes, halved
• 5Kumquats, halved (or 1 lemon, sliced)
• 6 sprigsParsley, chopped

Instructions

1. 1

   Preheat the oven

   Heat the oven to 230°C (450°F).

2. 2

   Arrange the chicken

   Lightly coat a large ovenproof roasting pan with cooking spray and place the chicken in it.

3. 3

   Season the chicken

   Season the chicken with the salt and black pepper.

4. 4

   Add citrus and herbs

   Drizzle over the lime juice and chicken broth, then top with the lime slices and chopped rosemary.

5. 5

   Start roasting

   Bake for 15 minutes.

6. 6

   Add the vegetables

   Add the potatoes, tomatoes, kumquats or lemon, chopped parsley and the 2 reserved rosemary sprigs.

7. 7

   Finish roasting

   Bake for another 30–40 minutes, until the thickest part of the chicken is no longer pink, its juices run clear and the vegetables are tender.

8. 8

   Remove the skin

   Remove the chicken skin before serving.

What is roasted chicken and veggies?

This is a one-pan American-style roast of chicken leg quarters with potatoes and vegetables. Roasting the ingredients together lets the chicken juices, broth, citrus and herbs mingle in the pan.

Lime and kumquats give this version a tart, fragrant edge, while rosemary adds a savoury note. The potatoes make it a substantial dinner without needing a separate side dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 16g protein, 39g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while the chicken contributes protein and much of the fat. Serve a leg quarter with its share of vegetables, and add a green salad or extra green vegetables if you want more variety on the plate.

Choosing the ingredients

Chicken leg quarters: these include both the thigh and drumstick. Keep the pieces as specified so they roast alongside the vegetables.

Citrus: use kumquats for their distinctive tartness, or follow the recipe's alternative of sliced lemon. Lime juice and slices add another layer of citrus flavour.

Rosemary and parsley: chopped rosemary goes on the chicken at the start, while the reserved whole sprigs and parsley join the vegetables later.

The two-stage roasting method

Chicken first: the chicken gets a 15-minute head start before the potatoes and other produce go into the pan. This gives the larger pieces extra time in the oven.

Vegetables next: add them after that first stage, then roast everything for a further 30–40 minutes. The recipe does not specify cutting the potatoes smaller than halves, so check their tenderness as the chicken finishes.

How to check doneness

Chicken: check the thickest part of a leg quarter. The recipe calls for it to be no longer pink, with juices running clear.

Vegetables: test the potatoes for tenderness before taking the pan out. If they need more time, continue roasting until tender while keeping an eye on the chicken.

Timing and pan space

The listed roasting stages total 45–55 minutes, within the stated 75-minute total time. Allow the rest of the time for preparation and arranging the ingredients.

Use a large ovenproof roasting pan so the chicken and vegetables can fit together. Keep the pan in the oven for the full second roasting stage, checking the food as it approaches the lower end of the time range.

Serving the roast

Serve a chicken leg quarter with potatoes and some of the roasted tomatoes and citrus. Spoon a little of the pan liquid over the plate for extra flavour.

A simple green salad or another green vegetable can round out the meal. Remove the chicken skin before serving, as directed.

Recipe notes & tips

• Lightly coat the roasting pan so the chicken is less likely to stick.
• Halve the potatoes lengthways as directed so they can roast alongside the chicken.
• Add the vegetables only after the chicken's initial 15-minute roast.
• Check the thickest part of the chicken as well as the tenderness of the potatoes.
• Remove the chicken skin before serving, as the recipe specifies.

Variations

• Use lemon: replace the kumquats with 1 sliced lemon as suggested in the recipe.
• Keep the kumquats: halve them and add them with the vegetables for a tart citrus note.
• Adjust the herbs: use the specified rosemary and parsley, keeping the reserved sprigs whole.
• Serve with greens: add a green salad or a separate green vegetable alongside the roast.

Common mistakes to avoid

• Adding vegetables too early: wait until the chicken has roasted for 15 minutes before adding them.
• Skipping the doneness check: check that the thickest part is no longer pink and the juices run clear.
• Serving firm potatoes: test them for tenderness before removing the pan from the oven.
• Forgetting the reserved rosemary: add the 2 whole sprigs with the vegetables.
• Leaving the skin on: remove it before serving, as directed.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout; add a splash of broth if the chicken or vegetables seem dry.

Frequently asked questions