Maple Mustard Glazed Chicken Leg Quarters with Roasted Vegetables

What You'll Need

For the Chicken & Vegetables

• 2 lbs regenerative pasture-raised organic chicken leg quarters
• 1 lb baby potatoes, halved
• 4-6 medium sized carrots, halved lengthwise
• 1 medium yellow onion, cut into wedges
• 1 red bell pepper, sliced into thick strips
• 1 yellow or orange bell pepper, sliced into thick strips
• 2 tbsp extra virgin olive oil or tallow, divided
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

For the Maple-Mustard Glaze

• 2 tbsp Dijon mustard
• 2 tbsp whole-grain mustard
• 1 tbsp pure maple syrup
• 1 tsp fresh thyme leaves
• ¼ tsp crushed red pepper flakes
• 1 clove garlic, finely grated
• 1 tbsp fresh lemon juice

For Finishing

• Fresh parsley, chopped
• Fresh thyme
• Flaky sea salt
• Freshly cracked black pepper

Let's Cook

1. Prep the Oven & Vegetables

Preheat your oven to 425°F. Add the potatoes, carrots, onion wedges, and bell peppers to a large roasting pan or baking dish. Drizzle with 1 tablespoon olive oil or tallow and season with salt and freshly cracked black pepper. Toss everything together until evenly coated, then spread the vegetables into an even layer.

2. Season the Chicken

Pat the chicken leg quarters thoroughly dry with paper towels. Drizzle the chicken with the remaining tablespoon of olive oil or tallow and season generously with salt and freshly cracked black pepper. Arrange the chicken skin-side up over the vegetables.

3. Make the Maple-Mustard Glaze

In a small bowl, whisk together the Dijon mustard, whole-grain mustard, maple syrup, fresh thyme, red pepper flakes, garlic, and lemon juice. Mix until smooth.

4. Glaze the Chicken

Brush a generous layer of the maple-mustard glaze over the skin of each chicken leg quarter. Drizzle any remaining glaze over the vegetables.

5. Roast

Transfer the pan to the oven and roast for approximately 35–40 minutes, or until the chicken is deeply golden and the thickest part of the thigh reaches 165°F. The potatoes should be tender, while the onions and peppers should be soft and caramelized around the edges. Halfway through cooking, give the vegetables a gentle toss, being careful not to disturb the chicken too much.

6. Crisp the Chicken

For extra-crispy skin, switch the oven to broil during the final 2–3 minutes. Watch the chicken carefully, the maple in the glaze can caramelize quickly. Remove from the oven and let the chicken rest for 5 minutes.

7. Finish & Serve

Spoon the flavorful pan drippings over the roasted potatoes and vegetables. Finish everything with fresh parsley, fresh thyme, freshly cracked black pepper, and a sprinkle of flaky sea salt. Serve each chicken leg quarter with a generous portion of the roasted potatoes, carrots, onions, and peppers. Enjoy!