Crispy Roasted Chicken Leg Quarters with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chicken Leg Quarters with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Leg Quarters with Root Vegetables

Enjoy a savory, crispy-roasted chicken leg quarter paired with a medley of tender roasted root vegetables. This dish offers a satisfying balance of flavors and textures, with the chicken delivering rich, seasoned goodness and the vegetables adding a naturally sweet complement.

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NUTRITION

345kcal
Protein
33.5g
Fat
20.8g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Leg Quarter (220g approx)

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken leg quarter dry with paper towels. Season generously with salt, black pepper, and garlic powder on all sides.

  • 3

    Chop the carrot and parsnip into even sticks or rounds for uniform roasting.

  • 4

    Toss the vegetables with olive oil, a pinch of salt, and pepper in a bowl.

  • 5

    Arrange the chicken leg quarter on a baking sheet and surround it with the seasoned vegetables in a single layer.

  • 6

    Roast in the preheated oven for about 35-40 minutes, turning the vegetables halfway through, until the chicken is crispy on the outside and the vegetables are tender.

  • 7

    Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Crispy Roasted Chicken Leg Quarters with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chicken Leg Quarters with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Leg Quarters with Root Vegetables

Enjoy a savory, crispy-roasted chicken leg quarter paired with a medley of tender roasted root vegetables. This dish offers a satisfying balance of flavors and textures, with the chicken delivering rich, seasoned goodness and the vegetables adding a naturally sweet complement.

NUTRITION

345kcal
Protein
33.5g
Fat
20.8g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Leg Quarter (220g approx)

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken leg quarter dry with paper towels. Season generously with salt, black pepper, and garlic powder on all sides.

  • 3

    Chop the carrot and parsnip into even sticks or rounds for uniform roasting.

  • 4

    Toss the vegetables with olive oil, a pinch of salt, and pepper in a bowl.

  • 5

    Arrange the chicken leg quarter on a baking sheet and surround it with the seasoned vegetables in a single layer.

  • 6

    Roast in the preheated oven for about 35-40 minutes, turning the vegetables halfway through, until the chicken is crispy on the outside and the vegetables are tender.

  • 7

    Let the chicken rest for a few minutes before serving to allow the juices to redistribute.