This Maple Dijon Chicken Leg Quarters Dinner is a healthy, flavourful dinner in one pan! Chicken, potatoes, and carrots are drizzled with a delicious maple Dijon sauce and roasted to perfection. Bonus: its easy to make!
Have I ever told you guys how much I love one pan dinners? Well, I do! They make life easy on a busy weeknight and I can get all the help I can get when it comes to that!
Not only does this one pan wonder make clean up easier, but it can also be prepped the night or morning before (for the most part) which is always a bonus!
Oh, and its delicious. Like really yummy. We’re a bit obsessed with mustard in this house. Maybe that’s why this dish is always so well received! In any case, the sauce is flavourful and makes its way into the veggies below, making everything extra yummy!
Variations of Maple Dijon Chicken Leg Quarter Dinner
I have made this maple Dijon chicken leg quarters dish with a few variations in the past, that all work well but may require some tweaks to the recipe. Here are some ideas:
- Substitute Honey for the Maple Syrup. You can easily swap honey in for maple syrup. It tastes wonderful and totally works well with this dish. Swap in using a 1:1 ratio.
- Use different chicken cuts. You can easily use a different cut of chicken for this dish but you will have to adjust the cooking time accordingly. If your chicken is cooked before the potatoes and carrots, just remove them from the dish (as mentioned in the recipe below) and continue to cook the potatoes until fork tender.
Prepping ahead of time
Prepping this dish doesn’t take too long but if you are looking to get dinner on the table as quickly as possible, there are some things you can do in advance to help speed up the process.
- Prep your veggies ahead of time. If I know that I am going to be short on time, prepping my veggies is a serious life saver! I peel and chop my potatoes and carrots to the desired size in the morning (or night before) and then place them in a large bowl filled with water. I make sure they are submerged in the water with about an inch of extra water in the bowl.
- Prep your sauce. The sauce can also be made in advance. Mix everything up and store it in the fridge until you are ready to make dinner!
If you do all the prep work the night before, you can have this dinner in the oven in just minutes!
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Maple Dijon Chicken Leg Quarters Dinner
For the vegetables:
- 1 lb potatoes sliced into wedges
- 1 lb carrots halved
- 1/4 cup olive oil
- 1/2 teaspoon dried thyme
- salt and pepper
- 1/4 cup water
For the chicken:
- 4 chicken leg quarters
- 1 tablespoon olive oil
- 4 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1/2 teaspoon dried thyme
- pinch of crushed red pepper flakes
- fresh parsley, for garnish
- Preheat oven to 450F. Place potatoes and carrots in a large baking dish (large enough for 4 chicken leg quarters). Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss to coat everything evenly and spread evenly on the bottom of the dish. Add 1/4 cup of water.
- In a small bowl, mix the mustard, maple syrup, thyme, and red pepper flakes. Set aside.
- Pat the chicken legs dry and drizzle with olive oil. Season with salt and pepper. Arrange the chicken on top of the potatoes and carrots (do not submerge them in the water).
- Brush the chicken quarters generously with the maple mustard sauce. Drizzle any remaining sauce over the vegetables. Bake for 35-45 minutes or until the chicken is fully cooked. If the chicken is fully cooked but the vegetables do not feel fork-tender, remove the chicken and continue to roast vegetables until they are cooked. Sprinkle chicken with parsley before serving.