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Juicy Baked Chicken Leg Dinner Ready in Just 45 Minutes

baked chicken leg dinner
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A simple baked chicken leg dinner with rice and vegetables, perfect for weeknight meals.

Ingredients

Scale
  • 4 chicken leg quarters or large chicken drumsticks
  • 2 cups white rice
  • 4 cups water
  • 1 teaspoon salt, divided
  • 1 pound baby carrots
  • 1 pound green beans, trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes, optional
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic

Instructions

  1. Preheat your oven to 400°F.
  2. Pat the chicken dry and place it on a baking dish or sheet pan.
  3. Rub the chicken with olive oil, then season with garlic powder, onion powder, paprika, black pepper, seasoning salt, parsley, and a little of the salt.
  4. Bake for 40 to 45 minutes, or until the chicken is golden brown and cooked through with an internal temperature of 165°F.
  5. While the chicken bakes, rinse the rice. Add rice, water, and 1/2 teaspoon salt to a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 18 minutes until tender.
  6. Cook the baby carrots in a skillet with 1 tablespoon butter and brown sugar over medium heat for 8 to 10 minutes, stirring occasionally, until glossy and tender.
  7. In another skillet, cook the green beans with 1 tablespoon butter, minced garlic, red pepper flakes, and a pinch of salt for 8 to 10 minutes until softened and seasoned.
  8. Fluff the rice and plate it with the baked chicken, carrots, and green beans.
  9. Serve warm.

Notes

  • Adjust seasoning to taste.
  • For crispier skin, broil the chicken for the last 2-3 minutes.
  • Substitute vegetables based on preference.

Nutrition

Keywords: weeknight chicken dinner, chicken leg quarter recipe, chicken rice vegetable plate, easy family dinner recipe, seasoned baked chicken

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