Sheet Pan Chicken Leg Quarters & Veggies
One pan, one wash, real dinner.
$18.21 total
Ingredients & Cost Breakdown
| 4 chicken leg quarters | $9.00 |
| 4 potatoes, quartered | $1.68 |
| 3 carrots | $1.05 |
| 1 onion | $1.48 |
| 1 cup green beans | $1.72 |
| 2 tbsp oil | $0.23 |
| Paprika, garlic powder, salt, pepper, herbs | $0.65 |
| Coleslaw, side | $2.40 |
| Total | $18.21 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 4 chicken leg quarters
- 4 potatoes
- 3 carrots
- 1 onion
- 1 cup green beans
- 2 tbsp oil
- Paprika, garlic powder, salt, pepper, herbs
- Coleslaw, side
How to Make It
- Preheat oven to 425°F. Toss potatoes, carrots, and onion with half the oil and seasoning on a sheet pan.
- Push veggies to the edges, add chicken leg quarters in the center, rub with remaining oil and seasoning.
- Roast 40–45 minutes until chicken hits 165°F and veggies are tender.
- Add green beans to the pan in the last 10 minutes.
- Let chicken rest 5 minutes before serving.
- Serve with coleslaw on the side.
No-Time-For-That Tip: Line the pan with foil first and cleanup is a 10-second job.
Gear for this recipe
Sheet PanInstant-Read Thermometer
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