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–+ servings

Best Chicken Leg Quarters with Cauliflower & Shallots One-Pot Recipe

This one-pot recipe combines tender, crispy chicken leg quarters with roasted cauliflower and shallots for a balanced, flavorful dish.
Perfect for busy evenings, this meal highlights juicy tomatoes, fragrant sage, and a touch of lemon zest for a fresh yet hearty dinner.
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Total Time 1 hour
Course Main Dish
Cuisine American, Mediterranean
Servings 4

Equipment

  • Baking sheet
  • Oven with broiler

Ingredients
  

For the Vegetables and Chicken

  • 1 head cauliflower 2 pounds, cored and cut into 8 wedges through stem
  • 6 shallots peeled and halved
  • ¼ cup extra-virgin olive oil divided
  • 4 10-ounce chicken leg quarters, trimmed

For the Seasonings

  • 2 tablespoons chopped fresh sage or 2 teaspoons dried, divided
  • 1 teaspoon table salt divided
  • 1 teaspoon pepper divided
  • 2 garlic cloves minced
  • 1 teaspoon grated lemon zest plus lemon wedges for serving

Additional Toppings

  • 8 ounces grape tomatoes
  • 1 tablespoon chopped fresh parsley

Instructions
 

Prepare the Pan and Vegetables:

  • Adjust the oven rack to the lower-middle position and the second rack 6 inches from the broiler. Preheat the oven to 475°F.
  • Toss cauliflower and shallots with 2 tablespoons olive oil, 1 tablespoon sage, ½ teaspoon salt, and ½ teaspoon pepper. Arrange on a rimmed baking sheet, cut sides of the cauliflower down, in a single layer in the center of the sheet.

Prep the Chicken:

  • Pat the chicken dry with paper towels. Make 4 diagonal slashes through the skin and meat of each leg quarter, cutting to the bone.
  • Sprinkle the chicken with the remaining ½ teaspoon salt and ½ teaspoon pepper. Arrange the chicken skin-side up in one corner of the baking sheet, ensuring it does not rest on the vegetables.

Season and Roast:

  • In a small bowl, whisk together the garlic, lemon zest, remaining 2 tablespoons olive oil, and remaining 1 tablespoon sage. Brush the skin side of the chicken with this mixture.
  • Transfer the sheet to the lower rack and roast for 25–30 minutes, until the chicken registers 175°F, the cauliflower is browned, and the shallots are tender. Rotate the baking sheet halfway through.

Broil and Add Tomatoes:

  • Remove the sheet from the oven and set the broiler to high. Scatter grape tomatoes over the vegetables. Move the sheet to the upper rack and broil for 3–5 minutes until the chicken skin crisps and the tomatoes soften slightly.

Rest and Serve:

  • Let the sheet rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges.
Keyword cauliflower and chicken bake, easy chicken leg quarters recipe, one-pan chicken recipe, roasted chicken with vegetables, sheet pan dinner
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