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Honey Glazed Chicken Leg Quarter with Roasted Potatoes, Eggs & Veggies

A delicious and wholesome dish that combines sweet honey glazed chicken with savory roasted potatoes and vibrant vegetables, perfect for a healthy meal option.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Leg Quarters A great source of protein.
  • 2 tablespoons Olive Oil To keep the chicken moist.
  • 2 tablespoons Honey Creates a delightful glaze.
  • 2 cloves Garlic Minced for flavor.
  • 1 teaspoon Paprika Adds smokiness.
  • 1 teaspoon Onion Powder Enhances garlic flavor.
  • 1 teaspoon Salt Essential for seasoning.
  • 0.5 teaspoon Black Pepper Adds heat.
For the Potatoes
  • 1.5 lbs Baby Potatoes Halved for roasting.
  • 1 teaspoon Garlic Powder Extra flavor for potatoes.
  • 1 teaspoon Dried Parsley Adds freshness.
  • 1 teaspoon Salt For seasoning.
  • 0.5 teaspoon Black Pepper To balance flavors.
For the Veggies
  • 2 cups Broccoli Florets Packed with vitamins.
  • 2 cups Baby Carrots Add sweetness and crunch.
  • 1 cup Sweet Corn Kernels Enhances color and sweetness.
  • 1 tablespoon Butter Used for cooking carrots.
For the Eggs
  • 4 large Eggs Added protein and nutrients.

Method
 

Preparation
  1. Mix olive oil, honey, minced garlic, paprika, onion powder, salt, and black pepper in a mixing bowl.
  2. Massage the marinade all over the chicken leg quarters.
Cooking
  1. Preheat your oven to 400°F (200°C).
  2. Place the seasoned chicken legs on a baking sheet lined with parchment paper and roast for about 40–45 minutes.
  3. Brush with extra glaze halfway through roasting.
  4. Prepare the baby potatoes in a separate mixing bowl by tossing them with olive oil, garlic powder, dried parsley, salt, and black pepper.
  5. Add the potatoes to the baking sheet with the chicken 30 minutes before the chicken is done.
  6. In a saucepan, boil water, gently add the eggs, and boil for 8–9 minutes.
  7. Steam the broccoli until bright green and tender, and cook the carrots in butter until glossy.
  8. Warm the sweet corn in a small pot.
Assembly
  1. Plate the glazed chicken leg quarters with the roasted potatoes, broccoli, carrots, sweet corn, and halved eggs.

Notes

For a lower-calorie option, consider using skinless chicken leg quarters. This recipe is perfect for meal prep and can be stored in an airtight container for up to three days.