At $0.43/lb., I couldn’t pass up chicken leg quarters I found on sale during my regular grocery run. The 10-lb. bag contained enough leg quarters for 5 dinners for my husband and me. This is a variation of my Sheet Pan Chicken and Brussels Sprouts, only this time with chicken leg quarters and Brussels sprouts marinated in balsamic vinaigrette dressing and seasoned oven roasted potatoes.
With the end of my winter gardening fast approaching, I wandered outside to grab some Brussels sprouts – I might get one more good haul but today I needed to pick the larger ones, and they are great roasted in the oven as part of a sheet pan dinner.
Chicken leg quarters are a great addition to a sheet pan dinner. Make sure the pan is completely covered with foil or parchment, and cleanup will be a breeze!
- 2 ea chicken leg quarters
- 3/4 cup balsamic vinaigrette
- 30 ea Brussels sprouts
- 1 medium yellow onion
- 3 tbsp garlic minced
- 1/2 cup balsamic vinaigrette
- 4 slices bacon
- 2 large russet potatoes
- olive oil cooking spray
- 1 packet Good Seasons® dry Italian dressing mix
Trim excess skin and fat
Separate about 3/4 of the skin from the thigh section of the leg quarter to allow marinade to contact meat underneath
Place chicken in marinating dish or gallon zip-lock or vacuum seal bag
Add the balsamic vinaigrette, manipulating chicken pieces to make sure entire surface contacts marinade
Cover tightly or seal bag, removing all air possible
- Place in refrigerator for 4 hours or more, turning at least twice
- Wash and trim, cutting off ends and discarding any loose leaves
Cut in half lengthwise and place in zip-lock bag
Peel and slice onion; place in zip-lock bag with sprouts
Add garlic, bacon pieces and balsamic vinaigrette to bag; seal
- Shake bag to mix, open and remove excess air, then reseal
- Place in refrigerator for at least 2 hours, turning once
- Cut potatoes in quarters lengthwise
- Slice crosswise into 1/2" pieces
Place in zip-lock bag and spray with olive oil cooking spray; close bag and shake to distribute oil over potatoes
Add seasoning packet to bag; seal and shake to distribute spices
Place in refrigerator until ready to cook
Preheat oven to 375 °F
Completely cover large sheet pan with nonstick foil or parchment paper
If desired, place a small disposable broiler pan on pan to allow chicken fat to run off
- Remove chicken from marinade and drain slightly; reserve remaining marinade for basting
Place chicken on one end of pan.
- Dump contents of Brussels sprouts bag into a strainer to remove excess marinade, but do not drain completely
- Arrange Brussels sprouts (cut side up), onions, garlic and bacon in center of pan.
Sprouts can be 'piled up' a bit if there is not enough room to spread potatoes out.
- Dump potatoes on remaining section of pan (cut side down gives best results). Spread out - do not layer!
- Sprinkle with black pepper before baking, if desired
Bake on top rack for 50 minutes, basting occasionally, until inner thigh temperature reaches 165 °F
©2018 Warrior Woman's Kitchen