20 Delicious One-Pot Chicken Leg Quarter Recipes Easy

Craving something hearty and hassle-free? Look no further! Our roundup of 20 Delicious One-Pot Chicken Leg Quarter Recipes is here to save your weeknights. Perfect for busy home cooks, these dishes promise minimal cleanup and maximum flavor, turning simple ingredients into comfort food magic. Whether you’re in the mood for cozy classics or bold new flavors, we’ve got a recipe that’ll make your taste buds dance. Let’s dive in!

Garlic Butter One-Pot Chicken Leg Quarters

Nothing beats the simplicity and rich flavors of this Garlic Butter One-Pot Chicken Leg Quarters, a dish that promises minimal cleanup and maximum taste.

Ingredients

• 4 chicken leg quarters
• 1/2 cup unsalted butter, melted
• 6 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F.
2. In a small bowl, mix together the melted butter, minced garlic, rosemary, thyme, salt, and black pepper.
3. Place the chicken leg quarters in a large oven-safe pot or Dutch oven. Pour the garlic butter mixture over the chicken, ensuring each piece is well coated.
4. Pour the chicken broth around the chicken to keep the dish moist during cooking.
5. Cover the pot with a lid and bake for 45 minutes. Then, remove the lid and bake for an additional 15 minutes to allow the chicken skin to crisp up.
6. Serve the chicken hot, spooning some of the garlic butter sauce from the pot over the top for extra flavor.

The magic of this recipe lies in the garlic butter sauce that infuses the chicken with its rich, aromatic flavors, making every bite irresistibly juicy and flavorful.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

One-Pot Lemon Herb Chicken Leg Quarters

Nothing beats the simplicity and flavor of this One-Pot Lemon Herb Chicken Leg Quarters, a dish that promises minimal cleanup and maximum taste.

Ingredients

• 4 chicken leg quarters
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 lemon, thinly sliced
• 1 cup chicken broth

Instructions

1. Preheat your oven to 375°F. In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat.
2. Season chicken leg quarters with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp dried thyme, and 1 tsp dried rosemary. Add to the skillet, skin-side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes.
3. Arrange lemon slices around the chicken. Pour in 1 cup chicken broth, then transfer the skillet to the oven. Bake for 35 minutes until the chicken is cooked through and the skin is crispy.
4. Serve directly from the skillet for a rustic presentation, spooning some of the pan juices over the chicken.

The magic of this dish lies in the crispy skin and tender meat, all infused with the bright flavors of lemon and herbs. It’s a weeknight hero that feels anything but ordinary.

Tip: For an extra burst of freshness, garnish with chopped parsley before serving.

One-Pot Chicken Leg Quarters with Potatoes and Carrots

Nothing beats the simplicity and heartiness of a one-pot meal, especially when it involves tender chicken leg quarters roasted alongside potatoes and carrots. This dish is a weeknight hero, offering minimal cleanup and maximum flavor.

Ingredients

• 4 chicken leg quarters
• 1.5 lbs baby potatoes, halved
• 1 lb carrots, peeled and cut into 2-inch pieces
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the chicken leg quarters, baby potatoes, and carrots with 3 tbsp olive oil until evenly coated.
2. Sprinkle 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme over the mixture, tossing again to ensure everything is well seasoned.
3. Transfer the mixture to a large roasting pan or Dutch oven, arranging the chicken leg quarters skin-side up. Pour 1/2 cup chicken broth around the ingredients to keep everything moist during cooking.
4. Bake at 400°F for 45 minutes, or until the chicken skin is crispy and golden, and the potatoes and carrots are fork-tender.

The magic of this recipe lies in the crispy skin of the chicken leg quarters contrasting beautifully with the soft, flavorful vegetables beneath. It’s a rustic dish that feels like a hug in a bowl.

Tip: For an extra layer of flavor, scatter some fresh rosemary over the dish before baking.

Spicy One-Pot Chicken Leg Quarters with Rice

Spice up your weeknight dinner with these Spicy One-Pot Chicken Leg Quarters with Rice, a dish that brings the heat and the heartiness in one simple pot.

Ingredients

• 4 chicken leg quarters
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F. In a large oven-safe pot, heat olive oil over medium-high heat. Season chicken leg quarters with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Sear the chicken in the pot for 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same pot, add rice and chicken broth, stirring to scrape up any browned bits. Bring to a simmer.
4. Return the chicken to the pot, nestling it into the rice. Cover and bake for 35 minutes, or until the rice is tender and the chicken is cooked through.
5. Drizzle with lime juice and garnish with fresh cilantro before serving.

The magic of this dish lies in the smoky, spicy crust on the chicken that infuses the rice with incredible flavor as it bakes. It’s a hands-off meal that doesn’t skimp on taste.

Tip: For an extra kick, add a diced jalapeño to the rice before baking.

One-Pot Chicken Leg Quarters in Creamy Mushroom Sauce

Nothing beats the comfort of a creamy, savory dish that comes together in just one pot. This One-Pot Chicken Leg Quarters in Creamy Mushroom Sauce is a weeknight hero, offering rich flavors with minimal cleanup.

Ingredients

• 4 chicken leg quarters
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1/2 tsp paprika

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken leg quarters with salt and black pepper, then add to the skillet. Cook for 5-7 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, add mushrooms and cook until they release their juices and start to brown, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
3. Pour in heavy cream and chicken broth, stirring to combine. Sprinkle in dried thyme and paprika. Bring to a simmer.
4. Return chicken leg quarters to the skillet, nestling them into the sauce. Cover and simmer on low heat for 25 minutes, or until chicken is cooked through.
5. Serve hot, spooning the creamy mushroom sauce over the chicken. The sauce thickens beautifully as it cools, coating each bite with its rich, earthy flavors.

Tip: For an extra layer of flavor, try adding a splash of white wine to the sauce when you add the cream and broth.

One-Pot BBQ Chicken Leg Quarters with Corn

Nothing says comfort like a one-pot meal, and these BBQ Chicken Leg Quarters with Corn are a smoky, sweet, and utterly satisfying dish that’s perfect for any night of the week.

Ingredients

• 4 chicken leg quarters
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup BBQ sauce
• 2 ears of corn, husked and cut into thirds
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F. In a large oven-safe skillet, heat olive oil over medium-high heat.
2. Season chicken leg quarters with salt, black pepper, garlic powder, and onion powder. Place them skin-side down in the skillet and cook for 5 minutes until golden brown. Flip and cook for another 5 minutes.
3. Remove the skillet from heat. Pour BBQ sauce over the chicken, ensuring each piece is well coated. Arrange corn pieces around the chicken in the skillet. Pour chicken broth into the skillet.
4. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the corn is tender.
5. Serve hot, straight from the skillet for a rustic presentation. The combination of juicy chicken, smoky BBQ, and sweet corn creates a harmony of flavors that’s hard to resist.

Tip: For an extra smoky flavor, add a teaspoon of smoked paprika to the seasoning mix.

One-Pot Chicken Leg Quarters with Green Beans and Almonds

This One-Pot Chicken Leg Quarters with Green Beans and Almonds is a hearty, flavorful dish that brings comfort to your table with minimal cleanup. Perfect for those busy weeknights when you crave something delicious without the fuss.

Ingredients

• 4 chicken leg quarters
• 1 lb fresh green beans, trimmed
• 1/2 cup sliced almonds
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F. In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Season the chicken leg quarters with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.
2. Add the chicken to the skillet, skin-side down, and cook for 5-7 minutes until golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and the green beans. Sauté for 3-4 minutes until they start to soften.
4. Return the chicken to the skillet, nestling it among the green beans. Pour in the chicken broth and sprinkle the sliced almonds over the top.
5. Transfer the skillet to the oven and bake for 25-30 minutes, until the chicken is cooked through and the almonds are toasted.

The toasted almonds add a delightful crunch and nutty flavor that complements the juicy chicken and tender green beans beautifully.

Tip: For an extra flavor boost, toast the almonds in a dry skillet for a few minutes before adding them to the dish.

One-Pot Chicken Leg Quarters and Quinoa Pilaf

Nothing beats the simplicity and heartiness of a one-pot meal, and this Chicken Leg Quarters and Quinoa Pilaf is a weeknight winner that’s as nutritious as it is delicious.

Ingredients

• 4 chicken leg quarters
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken leg quarters with salt, pepper, paprika, and cumin, then brown them in the skillet for about 3 minutes per side. Remove and set aside.
2. In the same skillet, sauté onion and garlic until soft, about 3 minutes. Stir in quinoa and chicken broth, scraping up any browned bits from the bottom of the pan.
3. Return the chicken to the skillet, nestling it into the quinoa mixture. Bring to a simmer, then cover and transfer to the oven. Bake for 25 minutes, or until the quinoa is fluffy and the chicken is cooked through.
4. Sprinkle with fresh parsley before serving. The quinoa absorbs all the savory flavors from the chicken and spices, creating a pilaf that’s bursting with taste and texture.

Tip: For an extra layer of flavor, toast the quinoa in the skillet for a minute before adding the broth.

One-Pot Chicken Leg Quarters with Sweet Potatoes and Brussels Sprouts

Nothing beats the simplicity and heartiness of a one-pot meal, especially when it’s as flavorful as this chicken leg quarters with sweet potatoes and Brussels sprouts.

Ingredients

• 4 chicken leg quarters
• 2 large sweet potatoes, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the sweet potatoes and Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika until evenly coated.
2. 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 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp dried thyme. Sear the chicken, skin-side down, for 5 minutes until golden brown. Flip and sear for another 3 minutes.
3. Remove the skillet from heat. Arrange the seasoned sweet potatoes and Brussels sprouts around the chicken. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender.

The magic of this dish lies in the smoky paprika and thyme rub that creates a crispy, flavorful skin on the chicken while infusing the vegetables with depth. It’s a weeknight winner that feels anything but ordinary.

Tip: For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.

One-Pot Chicken Leg Quarters in Tomato Basil Sauce

There’s nothing like the comfort of a one-pot meal, especially when it’s as flavorful as these chicken leg quarters simmered in a rich tomato basil sauce.

Ingredients

• 4 chicken leg quarters
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1/4 cup fresh basil, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chicken leg quarters and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
3. Stir in crushed tomatoes, basil, salt, black pepper, sugar, and red pepper flakes. Bring to a simmer.
4. Return chicken to the pot, cover, and simmer on low heat for 35 minutes, or until chicken is cooked through.
5. Serve hot, garnished with additional fresh basil if desired.

The magic of this dish lies in the way the chicken absorbs the vibrant tomato basil sauce, creating a meal that’s both hearty and refreshingly aromatic.

Tip: For an extra layer of flavor, let the chicken marinate in the sauce for an hour before cooking.

One-Pot Chicken Leg Quarters with Spinach and Feta

This One-Pot Chicken Leg Quarters with Spinach and Feta is a hearty, flavor-packed meal that comes together with minimal cleanup, perfect for busy weeknights.

Ingredients

• 4 chicken leg quarters
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1 large onion, sliced
• 4 garlic cloves, minced
• 10 oz fresh spinach
• 1/2 cup crumbled feta cheese
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F. Season the chicken leg quarters with salt, black pepper, garlic powder, dried oregano, and paprika.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken leg quarters, skin-side down, and sear for 5 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove chicken and set aside.
3. In the same skillet, add the sliced onion and minced garlic. Sauté for 3 minutes until softened.
4. Add the fresh spinach and chicken broth to the skillet. Stir until the spinach wilts, about 2 minutes.
5. Return the chicken leg quarters to the skillet, nestling them into the spinach mixture. Sprinkle the crumbled feta cheese over the top.
6. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

The creamy feta melts into the spinach, creating a rich sauce that perfectly complements the juicy chicken. It’s a simple dish that feels indulgent.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.

One-Pot Chicken Leg Quarters and Lentil Stew

Warm up your evening with this hearty One-Pot Chicken Leg Quarters and Lentil Stew, a comforting dish that brings together tender chicken and earthy lentils in a rich, flavorful broth.

Ingredients

• 2 chicken leg quarters
• 1 cup dried green lentils, rinsed
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat. Season chicken leg quarters with salt and black pepper, then brown them in the pot for about 4 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and smoked paprika, cooking for another minute until fragrant.
3. Add lentils, chicken broth, and bay leaf to the pot. Bring to a boil, then reduce heat to a simmer. Return the chicken to the pot, cover, and cook for 35 minutes, or until lentils are tender and chicken is cooked through.
4. Remove bay leaf before serving. Adjust seasoning with additional salt and pepper if needed.

The magic of this stew lies in the smoky depth of paprika melding with the natural sweetness of the vegetables, creating a dish that’s as nourishing as it is flavorful.

Tip: For an extra layer of flavor, toast the lentils in a dry pan for a few minutes before adding them to the pot.

One-Pot Chicken Leg Quarters with Artichokes and Olives

This One-Pot Chicken Leg Quarters with Artichokes and Olives is a Mediterranean-inspired dish that brings bold flavors to your table with minimal cleanup.

Ingredients

• 4 chicken leg quarters
• 1 can (14 oz) artichoke hearts, drained and halved
• 1/2 cup pitted kalamata olives
• 3 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F.
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken leg quarters with salt, pepper, oregano, and smoked paprika. Brown the chicken on all sides, about 5 minutes per side, then remove from the skillet.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in artichoke hearts and olives, then pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
4. Return the chicken to the skillet, nestling it among the artichokes and olives. Transfer the skillet to the oven and bake for 35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
5. Garnish with fresh parsley before serving.

The briny olives and tangy artichokes create a vibrant contrast to the rich, smoky chicken, making every bite a delightful surprise.

Tip: For an extra layer of flavor, add a sprinkle of feta cheese over the top before serving.

One-Pot Chicken Leg Quarters in Coconut Curry Sauce

Imagine coming home to the rich, aromatic flavors of coconut curry simmering in your kitchen—this one-pot chicken leg quarters recipe is your ticket to a hassle-free, flavor-packed dinner.

Ingredients

• 4 chicken leg quarters
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season chicken leg quarters with salt and pepper, then sear until golden brown, about 4 minutes per side. Remove and set aside.
2. In the same pot, sauté onion until soft, about 3 minutes. Add garlic, ginger, curry powder, and turmeric, stirring for 1 minute until fragrant.
3. Pour in coconut milk and chicken broth, scraping up any browned bits. Stir in fish sauce and brown sugar, then return chicken to the pot. Bring to a simmer, cover, and cook for 25 minutes until chicken is tender.
4. Remove lid, stir in lime juice, and simmer for another 5 minutes to slightly thicken the sauce. Taste and adjust seasoning with salt and pepper if needed.
5. Garnish with fresh cilantro before serving. The magic of this dish lies in the balance of creamy coconut milk with the zesty lime and aromatic spices, creating a curry that’s both comforting and vibrant.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the pot.

One-Pot Chicken Leg Quarters with Apples and Onions

Imagine coming home to the comforting aroma of chicken roasting with sweet apples and savory onions—this one-pot wonder is as easy as it is delicious.

Ingredients

• 4 chicken leg quarters
• 2 large apples, cored and sliced into 1/2-inch wedges
• 1 large onion, sliced into 1/2-inch wedges
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F. In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat.
2. Season the chicken leg quarters with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon garlic powder. Add them to the skillet skin-side down and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes.
3. Remove the chicken and set aside. In the same skillet, add the sliced apples and onions, stirring to coat in the oil. Cook for 2 minutes until slightly softened.
4. Return the chicken to the skillet, nestling it among the apples and onions. Transfer the skillet to the oven and bake for 35 minutes, until the chicken is cooked through and the apples are tender.

The magic of this dish lies in the caramelized apples and onions, which create a sweet and savory glaze that coats the juicy chicken perfectly.

Tip: For an extra crispy skin, broil the chicken for the last 2 minutes of cooking.

One-Pot Chicken Leg Quarters and Wild Rice

Nothing beats the simplicity and heartiness of a one-pot meal, especially when it involves tender chicken leg quarters and nutty wild rice. This dish is a cozy weeknight hero that brings comfort to your table with minimal fuss.

Ingredients

• 4 chicken leg quarters
• 1 cup wild rice, rinsed
• 2 cups chicken broth
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Preheat your oven to 375°F. In a large oven-safe pot, heat olive oil over medium-high heat. Season chicken leg quarters with salt and pepper, then brown them in the pot for about 4 minutes per side. Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and thyme, cooking for another minute until fragrant.
3. Stir in wild rice and pour in chicken broth, scraping up any browned bits from the bottom of the pot. Nestle the chicken leg quarters back into the pot, cover, and transfer to the oven.
4. Bake for 45 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F. Let it rest for 5 minutes before serving.

The magic of this recipe lies in the way the wild rice absorbs all the savory flavors from the chicken and vegetables, creating a dish that’s richly layered and satisfyingly wholesome.

Tip: For an extra flavor boost, try adding a splash of white wine to the pot before the broth.

One-Pot Chicken Leg Quarters with Peppers and Onions

Nothing beats the simplicity and heartiness of a one-pot meal, especially when it involves tender chicken leg quarters nestled among sweet peppers and onions. This dish is a weeknight hero, delivering big flavors with minimal cleanup.

Ingredients

• 4 chicken leg quarters
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 bell peppers (any color), sliced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken leg quarters, skin side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove chicken and set aside.
2. In the same skillet, add sliced onions and bell peppers. Cook for 5 minutes until they start to soften. Stir in minced garlic, salt, black pepper, paprika, and dried thyme, cooking for 1 minute until fragrant.
3. Return the chicken to the skillet, nestling it among the vegetables. Pour in chicken broth, cover, and reduce heat to low. Simmer for 25 minutes until the chicken is cooked through and vegetables are tender.
4. Uncover and increase heat to medium-high. Cook for an additional 5 minutes to reduce the liquid slightly and crisp up the chicken skin.

The magic of this recipe lies in the way the chicken juices mingle with the peppers and onions, creating a sauce that’s packed with flavor without any extra effort. It’s a perfect example of how simple ingredients can transform into something truly special.

Tip: For an extra layer of flavor, try adding a splash of white wine to the skillet when you pour in the chicken broth.

One-Pot Chicken Leg Quarters in White Wine Sauce

There’s something incredibly satisfying about a one-pot meal, especially when it involves tender chicken leg quarters simmered in a rich white wine sauce. This dish is a weeknight hero, offering both elegance and ease.

Ingredients

• 4 chicken leg quarters
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 cup chicken broth
• 1 tbsp fresh thyme leaves
• 1/2 cup heavy cream

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken leg quarters with salt and black pepper, then sear until golden brown, about 5 minutes per side. Remove and set aside.
2. In the same skillet, add onion and garlic, sautéing until soft, about 3 minutes.
3. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
4. Return chicken to the skillet, add thyme leaves, and cover. Reduce heat to low and simmer for 25 minutes, until chicken is cooked through.
5. Stir in heavy cream and simmer for an additional 5 minutes, allowing the sauce to thicken slightly.

The magic of this dish lies in the creamy white wine sauce, which perfectly complements the succulent chicken. It’s a simple yet sophisticated meal that feels like a special occasion.

Tip: For an extra layer of flavor, deglaze the skillet with a splash of white wine before adding the onions and garlic.

One-Pot Chicken Leg Quarters with Kale and White Beans

Nothing beats the comfort of a hearty one-pot meal, especially when it’s as flavorful and fuss-free as this One-Pot Chicken Leg Quarters with Kale and White Beans.

Ingredients

• 4 chicken leg quarters
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 bunch kale, stems removed and leaves chopped
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 cup chicken broth
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 375°F. Season the chicken leg quarters with salt, black pepper, garlic powder, and smoked paprika.
2. Heat olive oil in a large oven-safe pot over medium-high heat. Add the chicken and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion and garlic until soft, about 3 minutes. Add kale and cook until wilted, about 2 minutes.
4. Stir in white beans and chicken broth, then nestle the chicken back into the pot. Bring to a simmer.
5. Cover and transfer to the oven. Bake for 35 minutes until the chicken is cooked through.
6. Drizzle with lemon juice before serving.

The magic of this dish lies in the smoky paprika and lemon juice combo, lifting the earthy kale and creamy beans to new heights.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.

One-Pot Chicken Leg Quarters and Orzo in Tomato Sauce

Warm up your evening with this comforting one-pot wonder that combines juicy chicken leg quarters with tender orzo in a rich tomato sauce.

Ingredients

• 4 chicken leg quarters
• 1 cup orzo pasta
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp sugar
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Season chicken leg quarters with 1/2 tsp salt and 1/4 tsp black pepper. Brown chicken on both sides, about 5 minutes per side, then remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Stir in orzo, diced tomatoes, chicken broth, remaining 1/2 tsp salt, 1/4 tsp black pepper, oregano, and sugar. Bring to a simmer.
3. Return chicken to the pot, nestling it into the orzo mixture. Cover and simmer on low heat for 25 minutes, or until chicken is cooked through and orzo is tender.
4. Garnish with fresh basil before serving.

The magic of this dish lies in the orzo absorbing all the savory flavors from the chicken and tomato sauce, creating a creamy texture without any cream.

Tip: For an extra layer of flavor, sprinkle grated Parmesan cheese on top before serving.

Conclusion

We hope these 20 one-pot chicken leg quarter recipes inspire your next easy, delicious meal! Perfect for busy weeknights or cozy weekends, each dish promises minimal cleanup with maximum flavor. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup to your Pinterest board for later. Happy cooking!