Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Servings: 4
Introduction
Smoky roasted chicken leg quarters recipe with steamed white rice and mixed vegetables is a comforting, flavor-packed dinner that's perfect for busy weeknights or family meals. Tender chicken leg quarters are coated with a smoky blend of herbs and spices, then roasted until the skin is irresistibly crispy and the meat stays juicy. Served alongside fluffy steamed white rice and colorful mixed vegetables, this balanced meal is hearty, satisfying, and easy to prepare. Roast the chicken on a wire rack and let it rest for a few minutes before serving to keep the skin crisp and the meat wonderfully juicy.
Ingredients
- 4 chicken leg quarters (about 3 lb / 1.35 kg)
- 2 tablespoons (30 ml) olive oil
- 4 cloves garlic, minced
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (2 g) paprika
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) onion powder
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (3 g) kosher salt
- 1/2 teaspoon (1 g) freshly ground black pepper
- 2 cups (380 g) long-grain white rice
- 4 cups (950 ml) water or chicken broth
- 1 tablespoon (14 g) butter
- 1 cup (150 g) corn kernels
- 1 cup (150 g) green beans, cut into bite-sized pieces
- 1/2 cup (75 g) diced carrots
- 1 tablespoon (15 ml) olive oil, for vegetables
- 2 tablespoons (8 g) chopped fresh parsley
Step-by-Step Instructions
- Preheat the oven. Heat the oven to 425°F (220°C). Pat the chicken dry with paper towels.
- Season the chicken. Mix the olive oil, garlic, smoked paprika, paprika, garlic powder, onion powder, thyme, salt, and black pepper. Rub the mixture evenly over the chicken leg quarters.
- Roast the chicken. Place the chicken on a wire rack over a baking tray and roast for 45–50 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Rest for 5 minutes before serving.
- Cook the rice. Bring the water or broth to a boil. Stir in the rice and butter, cover, reduce the heat to low, and cook for 15–18 minutes. Let it rest for 5 minutes, then fluff with a fork.
- Prepare the vegetables. Sauté or steam the corn, green beans, and carrots for 5–7 minutes until tender-crisp. Toss with olive oil and season lightly with salt and pepper.
- Assemble the meal. Spoon the steamed rice onto each plate, add one roasted chicken leg quarter, and finish with a generous serving of the mixed vegetables.
- Serve. Sprinkle with chopped fresh parsley and enjoy immediately while everything is hot and flavorful.
FAQs
Can I use chicken thighs or drumsticks instead?
Yes. Bone-in chicken thighs or drumsticks work perfectly. Adjust the cooking time as needed and cook until the internal temperature reaches 165°F (74°C).
Can I use brown rice?
Absolutely. Brown rice is a great alternative but needs about 35–40 minutes of cooking time and slightly more liquid.
How do I store leftovers?
Store the chicken, rice, and vegetables in separate airtight containers in the refrigerator for up to 4 days. Reheat the chicken in a 375°F (190°C) oven to keep the skin crispy, and warm the rice and vegetables before serving.