The Weeknight Roast Chicken Dinner
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A complete, comforting one-pan dinner. Learn how to roast chicken leg quarters with root vegetables and create a quick, flavorful pan jus.
Roast chicken and vegetables in a single tray, made for a busy weeknight. The chicken browns while the vegetables roast in the same juices, so one pan and very little fuss cover the whole meal. Sunday-level flavor on a Wednesday schedule.
🥄 Ingredients
- 🫗 4 chicken leg quarters (approx. 1.2 kg / 2.5 lbs total)
- 🫗 20g (1 tbsp + 2 tsp) salt
- 🫗 5g (1 tsp) sugar
- 🫗 3g (1 tsp) garlic powder
- 🫗 3g (1 tsp) onion powder
- 🫗 3g (1 tsp) poultry seasoning
- 🫗 Olive oil
- 🫗 300g (2 med) onions, chopped into medium pieces
- 🫗 300g (3 med) carrots, cut into 1¼ in obliques
- 🫗 450g (3 med) russet potatoes, large dice
- 🫗 300g (1 lg bulb) fennel, medium dice
- 🫗 60ml (4 tbsp) olive oil
- 🫗 8–10g (1½ tsp) salt
- 🫗 30g (2 tbsp) butter
- 🫗 30g (¼ cup) all-purpose flour
- 🫗 400g (1¾ cups) chicken stock
- 🫗 5–10g (1–1½ tsp) chicken base (e.g., Better Than Bouillon)
- 🫗 120ml (½ cup) water or stock, for deglazing the sheet tray
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Season Chicken:** Mix salt, sugar, garlic powder, onion powder, and poultry seasoning. Pat the chicken dry, rub with olive oil, and season thoroughly with the spice blend. Let it sit while you prep the vegetables.
**Prep Vegetables:** Toss the onions, carrots, potatoes, and fennel with olive oil and salt. Spread them evenly on a large sheet tray.
**Arrange & Roast:** Nestle the chicken leg quarters skin-side up among the vegetables. Roast at 425°F (220°C) for 40–45 minutes until the chicken skin is crispy and internal temperature reaches 165°F (74°C).
**Make Jus:** Once the chicken and vegetables are removed, add 120ml of liquid to the sheet tray and scrape up the browned bits (fond). In a small saucepan, melt butter, whisk in flour to create a roux, then stir in chicken stock and the deglazed pan drippings. Add chicken base and simmer until thickened.
**Serve:** Plate the chicken and vegetables, then drizzle generously with the hot pan jus.
🎥 Video Tutorial
The Weeknight Roast Chicken Dinner
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overcrowding: If the sheet tray is too full, the vegetables will steam rather than roast. Use a large enough pan to ensure everything has room to caramelize.
- ✕
Adding Jus too early: Wait until just before serving to add the jus to keep the chicken skin crispy.
🔄 Variations
Herb Swap: If you don't have poultry seasoning, a mix of dried thyme, rosemary, and sage works perfectly.
Veggie Swap: Parsnips or sweet potatoes can easily be substituted for potatoes or carrots depending on preference.
🧊 Storage
- 📦
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) to keep the chicken skin from becoming rubbery in the microwave.
💡 Chef Tips
Crispy Skin: Ensure the chicken skin is dry before oiling and seasoning. Positioning the tray in the upper-middle rack of your oven will help achieve the best browning.
Uniformity: Cut your vegetables into similar sizes so they cook at the same rate as the chicken.
❓ FAQ
Can I use chicken breasts instead of leg quarters?
You can, but breasts cook much faster and can dry out. If using breasts, add them to the tray during the last 20–25 minutes of roasting, or stick to dark meat for the best results.
What if I don't have fennel?
You can omit it or replace it with celery or extra onions. Fennel adds a mild sweetness, but the recipe remains delicious without it.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →