The Weeknight Roast Chicken Dinner You'll ACTUALLY Make

Ingredients

• 4 pieces Chicken Leg Quarters (bone‑in, skin‑on; backbone removed if possible)
• 20 g Salt (kosher or table salt)
• 5 g Granulated Sugar (helps with browning)
• 3 g Garlic Powder
• 3 g Onion Powder
• 3 g Poultry Seasoning (contains thyme, sage, rosemary, etc.)
• 4 Tbsp Olive Oil (extra‑virgin recommended)
• 10 g Salt (for vegetables) (about 2 finger‑pinches)
• 2 medium Onion (roughly 300 g, rustic medium chop)
• 2 large Carrots (about 200 g, cut into 1¼‑inch diagonal dice)
• 300 g Russet Potatoes (large dice, about 1‑inch pieces)
• 300 g Fennel Bulb (trimmed and diced similar size to onions)
• 30 g Unsalted Butter (cut into cubes)
• 30 g All-Purpose Flour (for roux)
• 400 g Chicken Stock (store‑bought, low‑sodium preferred)
• 7 g Better Than Bouillon Chicken Base (about 1 tsp, adjust to taste)
• 120 ml Water (for deglazing the sheet tray)

Instructions

1. Debone (if needed) and Make Chicken Dust

   If the leg quarters have a large bone at the thigh joint, make a deep slice along the backbone, open the socket, cut under the backbone to free the bone, and cut through the skin to remove it. Then combine 20 g salt, 5 g sugar, 3 g garlic powder, 3 g onion powder, and 3 g poultry seasoning in a bowl and stir.

   Time: PT7M

2. Season the Chicken

   Place each leg quarter over a bowl, sprinkle 4‑5 large pinches of the chicken dust over all sides, and toss to coat evenly. Re‑use the bowl to catch excess seasoning for the remaining pieces.

   Time: PT3M

3. Slow Roast Chicken at 300°F

   Arrange the seasoned leg quarters on one sheet tray, skin side up. Place in a pre‑heated 300°F oven and roast for 75 minutes.

   Time: PT1H15M

   Temperature: 300°F

4. Prep Vegetables

   While the chicken roasts, chop 2 onions (rustic medium), 2 large carrots (1¼‑inch diagonal dice), 300 g russet potatoes (large dice), and 300 g fennel (dice similar to onions).

   Time: PT15M

5. Season Vegetables

   Transfer the chopped vegetables to the mixing bowl used for the dust, add 4 Tbsp olive oil and 10 g salt, then toss until everything is evenly coated.

   Time: PT2M

6. High‑Heat Finish for Chicken and Veggies

   When the 75‑minute timer ends, brush the chicken skin with a little olive oil, increase oven temperature to 450°F, and place the second sheet tray (lightly oiled) with the seasoned vegetables into the oven alongside the chicken. Roast for 20 minutes.

   Time: PT20M

   Temperature: 450°F

7. Broil Vegetables

   After the 20‑minute high‑heat roast, switch the oven to broil on high. Position the tray about 10 in from the broiler and cook 5‑6 minutes, stir, then broil another 5 minutes until caramelized.

   Time: PT10M

   Temperature: Broil

8. Make Roux‑Based Pan Sauce

   In a small saucepan, melt 30 g butter over medium heat, whisk in 30 g flour, cook 30 seconds, then whisk in 400 g chicken stock and 7 g Better Than Bouillon. Simmer 2 minutes until slightly thickened.

   Time: PT5M

   Temperature: Medium

9. Deglaze Chicken Tray and Finish Sauce

   Add 120 ml water (or extra stock) to the hot sheet tray used for the chicken, scrape the browned fond with a wooden spoon, transfer the liquid to the saucepan, and whisk into the roux. Bring to a gentle simmer for 2‑3 minutes, then taste and adjust salt if needed.

   Time: PT5M

   Temperature: Medium

10. Check Chicken Doneness and Rest

    Insert an instant‑read thermometer into the deepest part of each thigh; it should read at least 185°F for fall‑off‑the‑bone tenderness. If lower, return to oven a few minutes. Let rest 5 minutes before serving.

    Time: PT5M

11. Plate and Serve

    Arrange a generous portion of the mixed roasted vegetables on each plate, place a chicken leg quarter on top, and drizzle with the warm pan sauce.

    Time: PT2M

Nutrition Facts

Calories

610

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

6 g