Roasted Chicken Leg Quarters with Herbs

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

Roasted Chicken Leg Quarters with Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Leg Quarters with Herbs

Oven-roasted chicken leg quarters seasoned with aromatic rosemary and thyme, paired with crispy charred Brussels sprouts for a comforting and savory meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

423kcal
Protein
42.4g
Fat
25.6g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

0.5 large Chicken leg quarter chicken leg quarter

1 cup Brussels sprouts

0.13 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.

  • 2

    Pat the chicken leg quarter completely dry with paper towels to ensure the skin becomes golden and crisp.

  • 3

    In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

  • 4

    Rub two-thirds of the herb mixture thoroughly over the chicken, including underneath the skin.

  • 5

    Toss the halved Brussels sprouts in the remaining herb oil until evenly coated.

  • 6

    Arrange the chicken and sprouts on the prepared baking sheet, ensuring the sprouts are in a single layer.

  • 7

    Roast for 35 to 40 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

Roasted Chicken Leg Quarters with Herbs

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

Roasted Chicken Leg Quarters with Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Leg Quarters with Herbs

Oven-roasted chicken leg quarters seasoned with aromatic rosemary and thyme, paired with crispy charred Brussels sprouts for a comforting and savory meal.

NUTRITION

423kcal
Protein
42.4g
Fat
25.6g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

0.5 large Chicken leg quarter chicken leg quarter

1 cup Brussels sprouts

0.13 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

PREPARATION

  • 1

    Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.

  • 2

    Pat the chicken leg quarter completely dry with paper towels to ensure the skin becomes golden and crisp.

  • 3

    In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

  • 4

    Rub two-thirds of the herb mixture thoroughly over the chicken, including underneath the skin.

  • 5

    Toss the halved Brussels sprouts in the remaining herb oil until evenly coated.

  • 6

    Arrange the chicken and sprouts on the prepared baking sheet, ensuring the sprouts are in a single layer.

  • 7

    Roast for 35 to 40 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.