Baked Chicken Legs with Potatoes, Carrots and Parsnips
Marinated sheet pan baked chicken legs with potatoes, carrots and parsnips is perfect meal prep dinner for busy weeknights. Tender, flavorful and hassle-free – discover the perfect way to cook your chicken legs using a sheet pan and an oven.
Sheet pan dinners are a busy cook’s best friend. One pan, minimal prep, and easy clean-up make them an ideal solution for weeknight meals. This recipe for sheet pan baked chicken legs with carrots, potatoes, and parsnips is not only delicious but also nutritious. The combination of juicy chicken legs and roasted root vegetables creates a satisfying meal that will leave your taste buds happy and your stomach full. Plus, it’s a perfect way to use up any leftover veggies in the fridge! Juicy baked chicken seasoned with garlic, sweet paprika and turmeric will be a favorite dinner for your family or perfect as a meal prep meal.
Sheet Pan Baked Chicken Legs Recipe
Texture: tender.
Taste: salty, savory.
Simplicity: easy, cut all vegetables, add marinated chicken and bake.
Meal Type: dinner, meal prep.
Baked Chicken Legs in Oven Ingredients
- Chicken Quarters – 4 chicken quarters are needed for this recipe.
- Soy Sauce – to make flavorful chicken.
- Balsamic Vinegar – to make the meat tender.
- Oil – for extra moisture.
- Sweet Paprika – in powder, to enhance the flavor.
- Turmeric – in powder, for the flavor.
- Salt – to make the meat salty. Himalayan, table or sea salt can be used.
- Black Pepper – it is optional, freshly ground pepper is the best.
- Garlic – crushed or shredded garlic for marinade.
- Potatoes – white potatoes or red potatoes.
- Carrots – slices and peeled carrots.
- Parsnips – sliced and peeled.
How to make Chicken and Veggies
- (Full recipe and video below). Prepare marinade by mixing: soy sauce, balsamic vinegar, oil, sweet paprika, turmeric, salt, back pepper and garlic.
- Marinate chicken for few hours or overnight.
- Dice potatoes, slice carrots and parsnips.
- Prepare sheet pan, lay chicken with veggies. Bake for 50 minutes to 1 hour and 10 minutes.
Sheet Pan Chicken and Potatoes Tips
- Marinate the chicken for few hours or overnight, the meat will be more seasoned, however if you don’t have time for marinating, 30 minutes can be enough too, discard leftover marinate.
- You can use other baking pan, but sheet pan is shallow and allows browning veggies and chicken because of the airflow.
- Also, you definitely need at least 17′ x 12′ baking sheet so you will fit all ingredients nicely.
- 50 – 60 minutes should be enough for baking, but make sure chicken is cooked through, each oven bakes differently.
- If you would like to make this sheet pan chicken for meal prep use glass containers to store your food, these 8 Pack Glass Food Containers are good, also I like these Pyrex Food Containers.
Chicken Legs Dinner Faq’s
You can bake your chicken between 325F – 450F but specifically for this recipe we are using 350F temperature, so veggies and meat will bake nicely without burning quickly.
Sheet pan, large baking pan or any other pan is good, however here we are using large pan, so we can fit carrots, parsnips, potatoes and meat on one pan.
You can if you want, but remember to remove aluminum foil 15 minutes before the end so the veggies and skin on chicken will crisps. For this recipe we are not covering with anything.
Other Sheet Pan Dinners
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Sheet Pan Chicken, Potatoes, Carrots and Parsnips
Ingredients
- 4 chicken quarters
- 2 Tbsp. soy sauce
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. oil divided
- 1/2 Tbsp. sweet paprika
- 1 tsp. turmeric
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 garlic clove minced
- 4 potatoes peeled, small or medium-sized
- 3 carrots peeled, medium-sized
- 3 parsnips peeled, medium-sized
Instructions
- In a large bowl combine soy sauce, balsamic vinegar, 1 tablespoon oil, sweet paprika, turmeric, salt, black pepper and garlic clove.2 Tbsp. soy sauce, 2 Tbsp. balsamic vinegar, 2 Tbsp. oil, 1/2 Tbsp. sweet paprika, 1 tsp. turmeric, 1/2 tsp. salt, 1/8 tsp. black pepper, 1 garlic clove
- Add chicken legs and marinate for at least 30 minutes or overnight.4 chicken quarters
- Cut potatoes into smaller pieces.4 potatoes
- Slice carrots and parsnips.3 carrots, 3 parsnips
- Preheat oven to 350F.
- Prepare sheet pan with parchment paper, lay chicken quarters, potatoes, carrots and parsnips, distribute remaining 1 tablespoon of oil on vegetables.
- Bake for 50 – 60 minutes, make sure chicken is cooked thoroughly. It may require longer time, it depends on the oven.
Video
Notes
- Marinate the chicken for few hours or overnight, the meat will be more seasoned, however if you don’t have time for marinating, 30 minutes can be enough too, discard leftover marinate.
- You can use other baking pan, but sheet pan is shallow and allows browning veggies and chicken because of the airflow.
- Also, you definitely need at least 17′ x 12′ baking sheet so you will fit all ingredients nicely.
- 50 – 60 minutes should be enough for baking, but make sure chicken is cooked through, each oven bakes differently.
- If you would like to make this sheet pan chicken for meal prep, use glass containers to store your food, these 8 Pack Glass Food Containers are good, also I like these Pyrex Food Containers.
