19 Delicious One-Pot Chicken Leg Quarter Recipes Easy

There’s nothing quite like the comfort of a hearty, one-pot meal, especially when it features the humble yet versatile chicken leg quarter. Whether you’re craving something cozy for a weeknight dinner or looking to impress with minimal fuss, these 19 delicious recipes are your ticket to flavor-packed meals with easy cleanup. Let’s dive into a world where simplicity meets deliciousness—your next favorite dish awaits!

Honey Garlic One-Pot Chicken Leg Quarters

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re as flavorful as this one-pot wonder. Just last week, after a long day, I whipped up this honey garlic chicken, and the aroma alone was enough to lift my spirits.

Ingredients

• Chicken leg quarters – 4
• Honey – ¼ cup
• Garlic – 4 cloves, minced
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium-high heat.
3. Season chicken leg quarters with salt and black pepper, then sear in the skillet for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure a good sear.
4. Remove chicken and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Stir in honey and soy sauce, bringing the mixture to a simmer for 2 minutes. Tip: Keep the heat medium to prevent burning the garlic.
6. Return the chicken to the skillet, spooning the sauce over each piece.
7. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Baste the chicken halfway through for extra flavor.
8. Remove from oven and let rest for 5 minutes before serving.

Rich in flavor with a sticky-sweet glaze, this dish pairs wonderfully with steamed rice or roasted vegetables. The chicken comes out incredibly tender, falling off the bone with every bite—perfect for those nights when you crave something hearty without the hassle.

Lemon Herb One-Pot Chicken Leg Quarters

Perfect for those evenings when you’re craving something flavorful but don’t want to spend hours in the kitchen, this Lemon Herb One-Pot Chicken Leg Quarters recipe is a game-changer. I stumbled upon this method during a hectic week when time was scarce, and it’s been a staple in my home ever since.

Ingredients

• Chicken leg quarters – 4
• Olive oil – 2 tbsp
• Lemon – 1, sliced
• Garlic – 4 cloves, minced
• Fresh rosemary – 2 sprigs
• Salt – 1 tsp
• Black pepper – ½ tsp
• Chicken broth – 1 cup

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Season chicken leg quarters with salt and black pepper on both sides.
4. Sear the chicken in the skillet for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure a good sear.
5. Remove the chicken and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
6. Place the chicken back in the skillet, add lemon slices, rosemary sprigs, and pour in chicken broth.
7. Transfer the skillet to the oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. Let the chicken rest for 5 minutes before serving. Tip: This allows the juices to redistribute, ensuring moist meat.

Delightfully tender with a crispy skin, the lemon and rosemary infuse the chicken with a bright, aromatic flavor. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Spicy BBQ One-Pot Chicken Leg Quarters

Last weekend, I found myself craving something hearty yet easy to whip up after a long day. That’s when I decided to throw together these Spicy BBQ One-Pot Chicken Leg Quarters, a dish that’s become a staple in my kitchen for its simplicity and bold flavors.

Ingredients

• Chicken leg quarters – 4
• BBQ sauce – 1 cup
• Chili powder – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the chili powder, garlic powder, and salt.
3. Rub the chicken leg quarters with olive oil, then evenly coat them with the spice mixture.
4. Place the chicken in a large oven-safe pot or Dutch oven.
5. Pour the BBQ sauce over the chicken, ensuring each piece is well covered.
6. Cover the pot with a lid and bake for 45 minutes.
7. Remove the lid and bake for an additional 15 minutes to let the sauce thicken and the chicken skin crisp up.
8. Tip: For an extra kick, add a teaspoon of cayenne pepper to the spice mix.
9. Tip: If you prefer a smokier flavor, use a smoked paprika instead of regular chili powder.
10. Tip: Let the chicken rest for 5 minutes after baking to allow the juices to redistribute.

Here’s why this dish is a winner in my book: the chicken comes out incredibly tender, falling off the bone, with a perfect balance of spicy and sweet from the BBQ sauce. Serve it over a bed of creamy mashed potatoes or with a side of crisp coleslaw to round out the meal.

Creamy Mushroom One-Pot Chicken Leg Quarters

Whenever I find myself craving something comforting yet effortlessly elegant, this Creamy Mushroom One-Pot Chicken Leg Quarters is my go-to. It’s the kind of dish that feels like a warm hug, with its rich flavors and minimal cleanup, making it perfect for both weeknights and special occasions.

Ingredients

• Chicken leg quarters – 4
• Olive oil – 2 tbsp
• Mushrooms – 8 oz, sliced
• Garlic – 3 cloves, minced
• Heavy cream – 1 cup
• Chicken broth – 1 cup
• Thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken leg quarters with salt and black pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
7. Return the chicken to the skillet, skin-side up, and sprinkle with thyme.
8. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through. Tip: The sauce should thicken slightly but remain creamy.
9. Let the dish rest for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Out of the oven, the chicken is succulent with a crispy skin, swimming in a velvety mushroom sauce that’s rich with depth. Serve it over a bed of mashed potatoes or crusty bread to soak up every last drop of that creamy goodness.

Garlic Parmesan One-Pot Chicken Leg Quarters

Believe it or not, I stumbled upon this recipe during one of those lazy Sundays when the fridge was nearly empty, but the craving for something hearty was real. It’s become a go-to for its simplicity and the way the garlic parmesan crust gets perfectly golden every time.

Ingredients

• Chicken leg quarters – 4
• Olive oil – 2 tbsp
• Garlic powder – 1 tbsp
• Parmesan cheese – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. Pat the chicken leg quarters dry with paper towels; this helps the skin crisp up beautifully.
3. Rub each leg quarter evenly with olive oil, then season both sides with salt, black pepper, and garlic powder.
4. Sprinkle the parmesan cheese over the top of each leg quarter, pressing lightly to adhere.
5. Place the chicken on a baking sheet lined with parchment paper, ensuring they’re not touching for even cooking.
6. Bake for 45 minutes, or until the skin is golden and the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Key to this dish’s magic is the crispy, cheesy crust that gives way to tender, juicy meat underneath. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that feels both indulgent and balanced.

Italian Style One-Pot Chicken Leg Quarters

Over the years, I’ve found that the best meals come from the simplest recipes, especially when they’re as comforting as this Italian Style One-Pot Chicken Leg Quarters. It’s a dish that reminds me of Sunday dinners at my grandma’s, where the aroma alone was enough to gather everyone around the table.

Ingredients

• Chicken leg quarters – 4
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Tomato paste – 2 tbsp
• Chicken broth – 2 cups
• Rosemary – 1 tsp, dried
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe pot over medium heat.
3. Season chicken leg quarters with salt and black pepper, then sear in the pot until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
4. Remove chicken and set aside. In the same pot, sauté minced garlic until fragrant, about 30 seconds.
5. Stir in tomato paste and cook for another minute to deepen the flavor.
6. Pour in chicken broth, scraping the bottom of the pot to lift any browned bits. Tip: Those bits are packed with flavor!
7. Return the chicken to the pot, sprinkle with rosemary, and bring to a simmer.
8. Cover and transfer to the oven. Bake for 45 minutes, or until the chicken is tender and cooked through. Tip: The internal temperature should reach 165°F (74°C).

Delightfully tender, the chicken falls off the bone, infused with the rich, herby tomato broth. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that delicious sauce.

One-Pot Chicken Leg Quarters with Potatoes and Carrots

Goodness, there’s nothing quite like the aroma of chicken and vegetables roasting together to make a house feel like a home. I remember the first time I tried this one-pot wonder; it was a chilly evening, and the simplicity of tossing everything into one dish was a game-changer for my weeknight dinners.

Ingredients

• Chicken leg quarters – 4
• Potatoes – 2 cups, cubed
• Carrots – 1 cup, sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Dried thyme – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the chicken leg quarters with 1 tbsp olive oil, salt, black pepper, garlic powder, and dried thyme until evenly coated.
3. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden brown.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the potatoes and carrots, tossing them in the remaining oil and spices.
5. Return the chicken to the skillet, nestling it among the vegetables.
6. Transfer the skillet to the preheated oven and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.

What makes this dish stand out is the crispy skin on the chicken paired with the soft, flavorful vegetables. Try serving it over a bed of quinoa or with a side of crusty bread to soak up all the delicious juices.

One-Pot Chicken Leg Quarters with Rice and Peas

Nothing beats the comfort of a hearty, one-pot meal after a long day, and this One-Pot Chicken Leg Quarters with Rice and Peas is my go-to for those busy evenings. It’s a dish that reminds me of family dinners growing up, where the aroma alone could bring everyone to the table.

Ingredients

• Chicken leg quarters – 2
• Long grain white rice – 1 cup
• Frozen peas – 1 cup
• Chicken broth – 2 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season chicken leg quarters with salt, black pepper, and garlic powder on both sides.
3. Place chicken in the pot, skin side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
4. Remove chicken and set aside. In the same pot, add rice and stir to coat with the remaining oil and chicken drippings.
5. Pour in chicken broth and bring to a boil. Tip: Using broth instead of water adds depth to the rice’s flavor.
6. Return chicken to the pot, cover, and reduce heat to low. Simmer for 25 minutes.
7. Add frozen peas, cover, and cook for an additional 5 minutes. Tip: The peas add a pop of color and sweetness, so don’t skip them!
8. Remove from heat and let sit, covered, for 5 minutes before serving.

Perfectly tender chicken with fluffy, flavorful rice and sweet peas makes this dish a comforting meal any night of the week. Serve it with a side of crusty bread to soak up all the delicious juices.

One-Pot Chicken Leg Quarters with Spinach and Tomatoes

Having a busy week but still craving something hearty and healthy? I’ve been there more times than I can count, and that’s exactly why this one-pot wonder has become a staple in my kitchen. It’s the perfect blend of simplicity and flavor, with minimal cleanup to boot.

Ingredients

• Chicken leg quarters – 4
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Cherry tomatoes – 1 cup
• Fresh spinach – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Season chicken leg quarters with salt and black pepper, then add to the pot skin-side down. Cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove chicken and set aside. In the same pot, add minced garlic and sauté until fragrant, about 30 seconds.
4. Add cherry tomatoes and cook until they start to burst, about 3 minutes. Tip: Use the back of your spoon to gently press some tomatoes for extra juiciness.
5. Return chicken to the pot, nestling it among the tomatoes. Cover and simmer on low heat for 25 minutes. Tip: Check occasionally to prevent sticking, adding a splash of water if needed.
6. Add fresh spinach, stirring until wilted, about 2 minutes.

Succulent chicken leg quarters paired with vibrant spinach and burst cherry tomatoes create a dish that’s as visually appealing as it is delicious. Serve it over a bed of quinoa or with crusty bread to soak up the flavorful juices for an extra satisfying meal.

One-Pot Chicken Leg Quarters with Sweet Potatoes

Nothing beats the comfort of a hearty, one-pot meal after a long day, especially when it’s as simple and satisfying as this one. I remember the first time I made this dish; it was a chilly evening, and the aroma of chicken and sweet potatoes filled my kitchen, promising a cozy dinner ahead.

Ingredients

• Chicken leg quarters – 4
• Sweet potatoes – 2 large, cubed
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Paprika – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder until evenly coated.
3. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season the chicken leg quarters with the remaining salt, black pepper, garlic powder, and paprika.
4. Sear the chicken in the skillet for 3-4 minutes on each side, or until golden brown. Tip: Don’t overcrowd the skillet to ensure a good sear.
5. Remove the chicken from the skillet and set aside. Add the seasoned sweet potatoes to the same skillet, arranging them in an even layer.
6. Place the seared chicken leg quarters on top of the sweet potatoes. Transfer the skillet to the preheated oven.
7. Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender. Tip: Use a meat thermometer to check the chicken’s doneness accurately.
8. Let the dish rest for 5 minutes before serving. Tip: This allows the juices to redistribute, making the chicken even more flavorful.

Zesty and comforting, this dish combines the juicy tenderness of chicken leg quarters with the sweet, caramelized edges of roasted sweet potatoes. Serve it straight from the skillet for a rustic presentation, or pair it with a crisp green salad for a balanced meal.

One-Pot Chicken Leg Quarters with Green Beans and Almonds

Finally, a dish that brings comfort and simplicity to your weeknight dinners. I remember the first time I made this; it was a chilly evening, and the aroma of chicken and green beans filled my kitchen, promising a hearty meal with minimal cleanup.

Ingredients

• Chicken leg quarters – 4
• Green beans – 1 lb
• Almonds – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken leg quarters with salt, black pepper, and garlic powder on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Tip: Ensure the skillet is hot before adding the chicken to get a good sear.
4. Add the chicken leg quarters to the skillet, skin side down, and cook for 5 minutes or until the skin is golden brown. Tip: Don’t move the chicken around too much to allow a crispy skin to form.
5. Flip the chicken and add the green beans and almonds around it in the skillet.
6. Transfer the skillet to the preheated oven and bake for 25 minutes. Tip: The chicken is done when its internal temperature reaches 165°F.
7. Remove from the oven and let it rest for 5 minutes before serving.

Mmm, the chicken comes out juicy with a crispy skin, while the green beans and almonds add a delightful crunch. Serve it straight from the skillet for a rustic presentation, or plate it over a bed of quinoa for an extra hearty meal.

One-Pot Chicken Leg Quarters with Corn and Bacon

Every time I think about comfort food, this One-Pot Chicken Leg Quarters with Corn and Bacon recipe comes to mind. It’s a dish that brings back memories of family dinners and the simple joy of cooking with minimal cleanup.

Ingredients

• Chicken leg quarters – 4
• Bacon – 6 slices
• Corn kernels – 2 cups
• Chicken broth – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. In a large oven-safe pot, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the pot.
3. Season chicken leg quarters with salt and black pepper. Brown them in the pot with bacon fat, skin side down first, for about 5 minutes per side.
4. Remove chicken and set aside. Add corn kernels to the pot and sauté for 2 minutes.
5. Return chicken to the pot, add chicken broth, and bring to a simmer.
6. Cover the pot and transfer to the oven. Bake for 35 minutes.
7. Crumble the cooked bacon and sprinkle over the dish before serving.

Now, the chicken should be fall-off-the-bone tender, with the corn soaking up all those delicious flavors. Serve it straight from the pot for a rustic, family-style meal that’s sure to impress.

One-Pot Chicken Leg Quarters with Brussels Sprouts

Perfect for those evenings when you’re craving something hearty yet straightforward, this one-pot wonder combines juicy chicken leg quarters with the earthy sweetness of Brussels sprouts. I stumbled upon this combo during a hectic weeknight, and it’s been a go-to ever since for its simplicity and depth of flavor.

Ingredients

• Chicken leg quarters – 2
• Brussels sprouts – 1 lb
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken leg quarters dry with paper towels to ensure crispy skin.
3. Season the chicken evenly with salt, black pepper, and garlic powder.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Place the chicken in the skillet skin-side down and cook for 5 minutes until golden brown.
6. Flip the chicken and add the Brussels sprouts around it in the skillet.
7. Transfer the skillet to the preheated oven and bake for 25 minutes.
8. Check the chicken’s internal temperature reaches 165°F (74°C) for doneness.
9. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.

Flavorful and fuss-free, this dish delivers crispy-skinned chicken with caramelized Brussels sprouts that soak up all the delicious juices. Serve it straight from the skillet for a rustic presentation, or plate it over a bed of creamy mashed potatoes for an extra comforting meal.

One-Pot Chicken Leg Quarters with Asparagus and Lemon

Unbelievable how a single pot can transform simple ingredients into a meal that feels like a hug. I stumbled upon this recipe during a hectic weeknight, and it’s been a staple ever since—minimal cleanup, maximum flavor. The lemon brightens everything up, making it perfect for those days when you need a little sunshine on your plate.

Ingredients

• Chicken leg quarters – 4
• Asparagus – 1 lb
• Lemon – 1, sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken leg quarters with salt, black pepper, and garlic powder on both sides.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Once hot, add the chicken skin-side down and sear for 5 minutes until golden brown. Flip and sear the other side for another 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
4. Remove the chicken and set aside. In the same pot, add the asparagus and lemon slices, arranging them in a single layer.
5. Place the chicken on top of the asparagus and lemon slices. Transfer the pot to the oven and bake for 25 minutes. Tip: The asparagus should be tender but still have a slight crunch.
6. Check the chicken’s internal temperature with a meat thermometer; it should read 165°F. Tip: Let the chicken rest for 5 minutes before serving to keep it juicy.

Perfectly tender chicken with a crispy skin, paired with asparagus that’s soaked up all the lemony goodness. Serve it straight from the pot for a rustic, family-style meal that’s as beautiful as it is delicious.

One-Pot Chicken Leg Quarters with Quinoa and Kale

Perfect for those busy weeknights when you’re craving something hearty yet healthy, this one-pot wonder combines tender chicken leg quarters with nutritious quinoa and kale. I stumbled upon this combo during a hectic week and it’s been a lifesaver ever since, especially since it means fewer dishes to wash!

Ingredients

• Chicken leg quarters – 2
• Quinoa – 1 cup
• Kale – 2 cups, chopped
• Chicken broth – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Season the chicken leg quarters with salt and black pepper.
3. Add the chicken to the skillet, skin-side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Remove the chicken and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Add quinoa to the skillet, stirring to coat it with the remaining oil and garlic. Pour in chicken broth and bring to a boil.
6. Place the chicken back on top of the quinoa. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
7. Bake for 25 minutes. Tip: Check the quinoa at the 20-minute mark to ensure it’s absorbing the liquid properly.
8. Remove the skillet from the oven. Stir in the chopped kale, cover, and let it sit for 5 minutes to wilt. Tip: The residual heat is enough to soften the kale without overcooking it.
9. Serve hot. Garnish with additional black pepper if desired.

Great for meal prep or a cozy dinner, this dish offers a delightful contrast between the crispy chicken skin and the fluffy quinoa. Try topping it with a squeeze of lemon for an extra zing that brightens up the earthy kale.

One-Pot Chicken Leg Quarters with Black Beans and Rice

Yesterday, I found myself staring into the fridge, pondering what to make for dinner that wouldn’t require a mountain of dishes afterward. That’s when I remembered this one-pot wonder that’s been a lifesaver on busy weeknights—chicken leg quarters with black beans and rice. It’s hearty, flavorful, and, best of all, only dirties one pot!

Ingredients

• Chicken leg quarters – 2
• Black beans – 1 can (15 oz), drained and rinsed
• White rice – 1 cup
• Chicken broth – 2 cups
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Season chicken leg quarters with garlic powder, salt, and black pepper.
3. Place chicken in the pot, skin-side down, and cook until golden brown, about 5 minutes. Flip and brown the other side for another 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
4. Remove chicken and set aside. In the same pot, add rice, black beans, and chicken broth. Tip: Rinsing the black beans removes excess sodium and improves texture.
5. Bring to a boil, then reduce heat to low. Place chicken on top of the rice mixture.
6. Cover and simmer for 25 minutes, or until rice is tender and chicken is cooked through. Tip: Resist the urge to peek; keeping the lid on traps steam, cooking the rice perfectly.
7. Remove from heat and let stand, covered, for 5 minutes before serving.

Rich in flavor and with a satisfying texture, this dish is a complete meal on its own. For a fresh twist, serve with a sprinkle of chopped cilantro or a squeeze of lime juice to brighten up the flavors.

One-Pot Chicken Leg Quarters with Zucchini and Squash

Many evenings, I find myself craving a meal that’s both hearty and hassle-free, especially after a long day. That’s when this one-pot wonder comes to the rescue, combining juicy chicken leg quarters with the fresh flavors of zucchini and squash.

Ingredients

• Chicken leg quarters – 4
• Zucchini – 2 cups, sliced
• Yellow squash – 2 cups, sliced
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe pot over medium-high heat.
3. Season the chicken leg quarters with garlic powder, salt, and black pepper.
4. Place the chicken in the pot, skin-side down, and sear for 5 minutes until golden brown. Tip: Don’t move the chicken around too much to get a perfect sear.
5. Flip the chicken and sear the other side for another 5 minutes.
6. Add the sliced zucchini and squash around the chicken. Tip: Cutting the vegetables into uniform sizes ensures even cooking.
7. Transfer the pot to the preheated oven and bake uncovered for 25 minutes. Tip: The chicken is done when its internal temperature reaches 165°F (74°C).
8. Remove from the oven and let it rest for 5 minutes before serving.

Golden and crispy on the outside, the chicken falls off the bone, while the zucchini and squash soak up all the delicious juices. Serve it over a bed of quinoa or with a slice of crusty bread to mop up the flavorful sauce.

One-Pot Chicken Leg Quarters with Peppers and Onions

Finally, a dish that’s as easy to make as it is delicious, perfect for those nights when you want something hearty without the hassle. I remember the first time I tried this recipe; it was a game-changer for my weeknight dinners, and I’ve been tweaking it ever since to get it just right.

Ingredients

• Chicken leg quarters – 4
• Bell peppers – 2, sliced
• Onion – 1 large, sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Paprika – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe pot, heat olive oil over medium-high heat.
3. Season chicken leg quarters with salt, black pepper, garlic powder, and paprika.
4. Sear the chicken in the pot for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pot to ensure a good sear.
5. Remove the chicken and set aside. In the same pot, add sliced bell peppers and onion, cooking for 5 minutes until softened.
6. Return the chicken to the pot, nestling it among the vegetables.
7. Cover the pot and bake in the preheated oven for 35 minutes. Tip: Check halfway through to stir the vegetables for even cooking.
8. Remove the lid and bake for an additional 10 minutes to crisp the chicken skin. Tip: The chicken is done when it reaches an internal temperature of 165°F (74°C).

Rich in flavor with tender, juicy chicken and perfectly softened vegetables, this dish is a crowd-pleaser. Serve it over a bed of rice or with a side of crusty bread to soak up all the delicious juices.

One-Pot Chicken Leg Quarters with Coconut Milk and Curry

One of my favorite weeknight dinners has to be this incredibly flavorful one-pot chicken leg quarters with coconut milk and curry. It’s the kind of dish that fills your kitchen with the most enticing aromas, promising a meal that’s both comforting and exotic. I love how it brings a little adventure to the dinner table without requiring a trip to a specialty store or a whole afternoon in the kitchen.

Ingredients

• Chicken leg quarters – 4
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Salt – 1 tsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Season chicken leg quarters with salt and place them in the pot, skin-side down. Cook until the skin is golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pot; cook in batches if necessary.
3. Remove chicken from the pot and set aside. Drain excess fat, leaving about 1 tablespoon in the pot.
4. Add curry powder to the pot and stir for 30 seconds until fragrant. Tip: Toasting the curry powder enhances its flavor.
5. Pour in coconut milk, stirring to combine with the curry powder. Bring to a simmer.
6. Return the chicken to the pot, skin-side up. Cover and simmer on low heat for 25 minutes. Tip: The chicken is done when it reaches an internal temperature of 165°F.
7. Remove from heat and let rest for 5 minutes before serving.

The chicken turns out incredibly tender, falling off the bone, with a sauce that’s rich and aromatic. Serve it over a bed of steamed rice or with warm naan bread to soak up all that delicious coconut curry sauce.

Conclusion

These 19 delicious one-pot chicken leg quarter recipes are a testament to the simplicity and versatility of home cooking. Whether you’re craving something savory, spicy, or sweet, there’s a dish here to satisfy every palate. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos