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!
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
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
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
Place chicken on one end of pan.
Sprouts can be 'piled up' a bit if there is not enough room to spread potatoes out.
Bake on top rack for 50 minutes, basting occasionally, until inner thigh temperature reaches 165 °F
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