Crusty Herb-Dijon Baked Chicken Quarters
Serves 4
10 mins prep
45 mins cook
55 mins total
An appetizing one-pan dinner with juicy oven-baked chicken quarters, roasted potatoes, onions and carrots is easy to prep. The chicken skin is brushed with a mixture of fresh thyme and Dijon mustard, and baked on a sheet pan with the vegetables. It turns out with crusty, incredibly savory chicken skin, tender veggies and tangy pan sauce!
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Preheat the oven to 425 degrees.
Pat the chicken pieces dry with a paper towel. Sprinkle salt and pepper evenly on both sides — don't be afraid to be generous because this step adds flavor to the chicken!
Combine the mustard, thyme and 1 tablespoon of the olive oil in a small bowl. Brush the mixture evenly over the skin side of the chicken.
Put the carrots, potatoes and onion slices on a rimmed baking sheet that's just large enough to hold the chicken and vegetables snugly —10 x 15-inches is a good size. Drizzle with the remaining tablespoon olive oil, sprinkle with a pinch each of salt and pepper and toss to coat. Spread the vegetable out evenly over the surface of the pan.
Arrange the chicken quarters skin-side down on top of the vegetables, nestling them in so that some of the vegetables are exposed and some are tucked under the chicken.
Bake 20 minutes. Flip the chicken over so it's skin-side up and rotate the pan Bake for another 20-25 minutes, until the chicken skin is golden brown and crusty and the vegetables are tender.
Pour the vinegar into the pan around the vegetables. Sprinkle the parsley over the top and serve.
