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Bird's-eye view of two baked chicken leg quarters with crispy skin, surrounded by roasted potato wedges and carrot chunks, drizzled with a glossy maple-lemon glaze.

Baked Chicken Leg Quarters

Crispy-skinned baked chicken leg quarters with tender vegetables, basted in a savory maple-shallot marinade.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 470 kcal

Ingredients
  

Marinade

  • Scant 1/2 cup unsalted butter 100g
  • 6 large shallots (or 1 large onion), sliced thinly
  • 6 cloves garlic, peeled
  • 2 tbsp maple syrup (or honey / brown sugar)
  • 2 tbsp lemon juice
  • 2 tsp Italian seasoning
  • 2 tsp mustard powder (or 1 tsp Dijon mustard)
  • 2 tsp garlic powder
  • 2 tsp sweet smoked paprika
  • 1 1/2 tsp salt
  • Pinch red pepper flakes (or cayenne, optional)
  • 1/2 cup chicken stock (or broth) 125ml

Chicken

  • 6 medium chicken leg quarters (chicken Marylands)
  • Salt and black pepper
  • 1/3 cup white wine (or Marsala / chicken stock) 80ml
  • 2 tsp cornstarch (cornflour), diluted in 1-2 tbsp cold water
  • Fresh thyme, to garnish

Vegetables

  • 6 medium potatoes, cut into wedges
  • 6 medium carrots, peeled, cut into quarters
  • 2 cups boiling water (or as needed) 500ml

Instructions
 

Marinade

  • Melt butter with shallots:

    In a saucepan, melt butter over low heat. Add shallots and garlic; stir to coat.

  • Cook shallots covered:

    Cook covered with a tight lid or parchment paper over low heat for 15 minutes, stirring once or twice, until shallots soften.

  • Puree marinade mixture:

    When shallots are translucent, mix in seasonings, herbs, maple syrup, lemon juice, and chicken stock. Puree with an immersion blender or food processor; transfer to a bowl. Refrigerate (or freeze briefly) until needed.

Chicken

  • Stuff marinade under skin:

    Trim extra skin and fat from chicken; pat dry. Gently separate skin from leg and thigh with a spoon. Stuff a generous amount of marinade under the skin and brush remaining on top. Marinate for at least 30 minutes or overnight. Reserve leftover marinade.

  • Prepare vegetables and rack:

    Preheat oven to 400°F (205°C) or 350°F (175°C) if fan-forced. Spread potato wedges and carrots across the bottom of a roasting pan. Place a rack on top; pour in enough hot water to just cover the vegetables.

  • Bake chicken covered:

    Arrange chicken legs on the rack in a single layer; season with salt and pepper. Cover chicken tightly with foil (not the whole pan). Bake for 40 minutes; remove foil and baste with reserved marinade.

  • Increase heat to crisp:

    Increase oven to 425°F (220°C) / 400°F (205°C) fan. Return chicken and bake 15-20 minutes until internal temperature in thickest part of thigh reaches 180-185°F (82-85°C). Transfer chicken to a plate; cover loosely with foil and rest for 15 minutes.

  • Roast vegetables separately:

    Pour cooking juices from the pan into a container; set aside. Toss vegetables with some marinade and roast for 15 minutes while chicken rests.

  • Thicken pan juices:

    Add cornstarch slurry to the reserved pan juices; bring to a simmer until thickened. Spoon over chicken and vegetables when serving.

Vegetables

  • Roast chicken on sheet:

    Place marinated chicken on a rimmed baking sheet; add wine or chicken stock. Cover tightly with foil; roast for 40 minutes.

  • Crisp skin and serve:

    Uncover, baste with marinade, and increase heat to crisp the skin—another 10-15 minutes until golden. Spoon pan juices over chicken; garnish with thyme and serve.
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