Sheet Pan Chicken Leg Quarters with Seasoned Oven-Roasted Potatoes and Brussels Sprouts

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.

Sheet Pan Chicken Leg Quarters with Seasoned Oven-Roasted Potatoes and Brussels Sprouts
Prep Time
20 mins
Cook Time
50 mins
Marinating time
18 hrs 40 mins
Total Time
1 hr 10 mins

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!

Course: Main Course
Cuisine: American
Servings: 2 people
Author: WW
  • 2 ea chicken leg quarters
  • 3/4 cup balsamic vinaigrette
Brussels Sprouts
  • 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
  1. Trim excess skin and fat

  2. Separate about 3/4 of the skin from the thigh section of the leg quarter to allow marinade to contact meat underneath

  3. Place chicken in marinating dish or gallon zip-lock or vacuum seal bag 

  4. Add the balsamic vinaigrette, manipulating chicken pieces to make sure entire surface contacts marinade 

    Cover tightly or seal bag, removing all air possible

  5. Place in refrigerator for 4 hours or more, turning at least twice
Brussels Sprouts
  1. Wash and trim, cutting off ends and discarding any loose leaves
  2. Cut in half lengthwise and place in zip-lock bag

  3. Peel and slice onion; place in zip-lock bag with sprouts

  4. Add garlic, bacon pieces and balsamic vinaigrette to bag; seal

  5. Shake bag to mix, open and remove excess air, then reseal
  6. Place in refrigerator for at least 2 hours, turning once
  1. Cut potatoes in quarters lengthwise
  2. Slice crosswise into 1/2" pieces
  3. Place in zip-lock bag and spray with olive oil cooking spray; close bag and shake to distribute oil over potatoes

  4. Add seasoning packet to bag; seal and shake to distribute spices

  5. Place in refrigerator until ready to cook

Putting the Sheet Pan Together
  1. Preheat oven to 375 °F

  2. 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

  3. Remove chicken from marinade and drain slightly; reserve remaining marinade for basting
  4. Place chicken on one end of pan. 

  5. Dump contents of Brussels sprouts bag into a strainer to remove excess marinade, but do not drain completely
  6. 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.

  7. Dump potatoes on remaining section of pan (cut side down gives best results). Spread out - do not layer!
  8. Sprinkle with black pepper before baking, if desired
  9. Bake on top rack for 50 minutes, basting occasionally, until inner thigh temperature reaches 165 °F

Recipe Notes

©2018 Warrior Woman's Kitchen



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