Are you tired of slaving away in the kitchen, juggling multiple pots and pans to get dinner on the table? Look no further! One-pot wonders are here to save the day. And what better protein to feature than the humble chicken leg quarter? In this article, we’ll explore 20 mouthwatering one-pot recipes that will become your new go-to’s for busy weeknights.
From classic comfort food to international flavors and everything in between, these recipes showcase the versatility of the chicken leg quarter. Whether you’re a fan of creamy sauces or bold spices, there’s something on this list for everyone. So grab your favorite cooking vessel and let’s get started!
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Garlic Butter One-Pot Chicken Leg Quarters with Potatoes
This recipe brings together the comforting flavors of garlic butter and roasted chicken, all in one pot! It’s a simple and satisfying meal that’s perfect for a weeknight dinner.
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 2 large potatoes, peeled and cubed
– 1/4 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large Dutch oven or heavy pot, combine chicken leg quarters, potatoes, garlic, butter, thyme, salt, and pepper.
3. Toss everything together until the chicken is evenly coated with the mixture.
4. Cover the pot and transfer it to the preheated oven.
5. Roast for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
6. Remove from the oven and let it rest for a few minutes before serving.
Cooking Time: 45-50 minutes
Lemon Herb One-Pot Chicken Leg Quarters and Rice
This vibrant and flavorful one-pot dish is perfect for a weeknight dinner. Chicken leg quarters, aromatic herbs, and bright lemon juice come together to create a deliciously easy meal.
Ingredients:
– 4 bone-in chicken leg quarters
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high.
3. Add chicken leg quarters and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
4. Reduce heat to medium, add garlic, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Add rice, chicken broth, lemon juice, and browned chicken back into the pot. Stir to combine.
6. Cover the pot and bake for 35-40 minutes or until chicken is cooked through and rice is tender.
Cooking Time: 40-45 minutes
Spicy Cajun One-Pot Chicken Leg Quarters with Sausage and Corn
Elevate your mealtime with this flavorful one-pot dish, packed with spicy Cajun flavor. Chicken leg quarters, sausage, and corn come together in a hearty, satisfying casserole.
Ingredients:
– 4-6 bone-in chicken leg quarters
– 1 lb smoked sausage (such as Andouille or Kielbasa), sliced
– 2 cups frozen corn kernels
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup chicken broth
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven or heavy pot, cook sausage over medium-high heat until browned, about 3-4 minutes. Remove from pot and set aside.
3. Add onion, garlic, cumin, paprika, and cayenne pepper to the pot. Cook until onion is translucent, about 5 minutes.
4. Add chicken leg quarters, diced tomatoes with green chilies, and chicken broth to the pot. Stir to combine.
5. Cover pot and transfer to preheated oven. Bake for 45-50 minutes or until chicken is cooked through and sauce has thickened.
Cooking Time: 45-50 minutes
Creamy Mushroom One-Pot Chicken Leg Quarters with Thyme
A hearty, comforting dish perfect for a cozy night in, this creamy mushroom one-pot chicken leg quarters recipe is sure to become a family favorite.
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Add chopped onion and cook until translucent, about 5 minutes.
4. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
5. Add garlic, chicken leg quarters, heavy cream, chicken broth, thyme, salt, and pepper.
6. Transfer pot to the preheated oven and bake for 30-35 minutes or until chicken is cooked through.
7. Serve hot, garnished with fresh thyme if desired.
Cooking Time: 30-35 minutes
One-Pot Honey Mustard Chicken Leg Quarters with Carrots
A sweet and tangy twist on classic comfort food, this recipe combines the flavors of honey, mustard, and carrots to create a deliciously easy meal.
Ingredients:
– 4-6 chicken leg quarters
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 large carrots, peeled and chopped into bite-sized pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
3. Add the chicken leg quarters and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
4. Add the honey, mustard, thyme, salt, and pepper to the pot. Stir to combine and bring to a simmer.
5. Add the chopped carrots to the pot and stir to coat with the honey-mustard mixture.
6. Return the chicken leg quarters to the pot, cover with a lid, and transfer to the preheated oven.
7. Cook for 35-40 minutes or until the chicken is cooked through and the carrots are tender.
Tomato Basil One-Pot Chicken Leg Quarters and Orzo
A hearty one-pot wonder that combines the flavors of Italy with the comfort of chicken leg quarters.
Ingredients:
– 1 lb boneless, skinless chicken leg quarters
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup orzo pasta
– 2 cups chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, cook the chopped onion and minced garlic over medium heat until softened, about 5 minutes.
3. Add the chicken leg quarters, cherry tomatoes, basil leaves, oregano, salt, and pepper. Cook for an additional 2-3 minutes.
4. Add the orzo pasta and chicken broth to the pot. Stir to combine.
5. Cover the pot with a lid and transfer it to the preheated oven.
6. Bake for 30-35 minutes, or until the chicken is cooked through and the orzo is al dente.
Cooking Time: 30-35 minutes
One-Pot Teriyaki Chicken Leg Quarters with Pineapple and Peppers
Experience the sweet and savory flavors of Japan in this easy-to-make one-pot dish. This recipe combines juicy chicken leg quarters, tender pineapple, and crunchy peppers in a rich teriyaki sauce.
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 1 cup pineapple chunks (fresh or canned)
– 2 bell peppers (any color), sliced
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add chicken leg quarters and cook until browned on both sides, about 5-7 minutes per side. Remove from pot.
3. In the same pot, add garlic, ginger, soy sauce, honey, and rice vinegar. Bring to a simmer.
4. Add pineapple and bell peppers to the pot. Cook for an additional 5 minutes or until the vegetables are tender.
5. Return the chicken leg quarters to the pot and stir to coat with teriyaki sauce.
6. Reduce heat to medium-low and simmer for 10-15 minutes, or until the chicken is cooked through.
7. Season with salt and pepper to taste. Serve hot.
Cooking Time: Approximately 30-40 minutes.
Smoky Paprika One-Pot Chicken Leg Quarters with Chickpeas
This hearty and flavorful one-pot dish combines tender chicken leg quarters, nutritious chickpeas, and a blend of spices for a satisfying meal. Smoky paprika adds depth and warmth to this comforting recipe.
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add the chicken leg quarters and cook until browned on all sides, about 10-12 minutes.
5. Add the chickpeas and chicken broth. Bring to a simmer.
6. Reduce heat to low and let cook, covered, for 30-40 minutes or until the chicken is tender.
Cooking Time: 45-50 minutes
One-Pot Coconut Curry Chicken Leg Quarters with Spinach
This recipe is a flavorful and nutritious one-pot wonder that combines the richness of coconut milk, the warmth of curry powder, and the tenderness of chicken leg quarters. Serve it over fluffy basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 1 can (14 oz) coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chicken leg quarters and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. In the same pot, add the curry powder, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Pour in the coconut milk and bring to a simmer.
5. Add the garlic, browned chicken, and spinach leaves. Simmer until the spinach has wilted and the chicken is cooked through, about 15-20 minutes.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Balsamic Glazed One-Pot Chicken Leg Quarters with Brussels Sprouts
Transform classic chicken and Brussels sprouts into a flavorful, one-pot wonder with the sweetness of balsamic glaze. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 pound Brussels sprouts, trimmed and halved
– 1 cup balsamic vinegar
– 1/2 cup chicken broth
– Salt and pepper, to taste
– Fresh thyme, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large Dutch oven or heavy pot, heat olive oil over medium-high.
3. Add chopped onion and cook until translucent, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Add chicken leg quarters, Brussels sprouts, balsamic vinegar, and chicken broth. Season with salt and pepper to taste.
6. Cover the pot and transfer it to the preheated oven.
7. Cook for 35-40 minutes or until chicken is cooked through and Brussels sprouts are tender.
8. Garnish with fresh thyme, if desired.
Cooking Time: 35-40 minutes
One-Pot BBQ Chicken Leg Quarters with Sweet Potatoes
Savor the flavors of tender chicken and sweet potatoes, all in one delicious pot!
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 2 large sweet potatoes, peeled and cubed
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup BBQ sauce
– 1 cup chicken broth
– 1 tablespoon brown sugar
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or heavy pot, combine chicken leg quarters, sweet potatoes, onion, and garlic.
3. Pour in BBQ sauce, chicken broth, and brown sugar. Season with salt and pepper to taste.
4. Cover the pot and bake for 45-50 minutes, or until chicken is cooked through and sweet potatoes are tender.
5. Remove from oven and let cool slightly before serving.
Cooking Time: 45-50 minutes
One-Pot Lemon Pepper Chicken Leg Quarters with Green Beans
Elevate your weeknight dinner with this flavorful and easy-to-make one-pot dish. Lemon zest, black pepper, and green beans add a burst of citrusy freshness to tender chicken leg quarters.
Ingredients:
– 4 bone-in, skin-on chicken leg quarters
– 2 tablespoons olive oil
– 1 tablespoon lemon zest
– 1 teaspoon ground black pepper
– Salt, to taste
– 1 pound fresh green beans, trimmed
– 1 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high. Add the chicken leg quarters and cook until browned on both sides, about 5-6 minutes.
3. Remove the chicken from the pot and set aside. Reduce heat to medium. Add lemon zest, black pepper, and salt. Cook for 1 minute.
4. Add green beans to the pot and cook until slightly tender, about 3-4 minutes.
5. Return the chicken to the pot, pour in the chicken broth, and cover with a lid.
6. Transfer the pot to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through.
7. Serve hot and enjoy!
Cooking Time: 30-35 minutes
One-Pot Chicken Leg Quarters with White Beans and Rosemary
This hearty, one-pot dish is a perfect comfort food meal that combines tender chicken leg quarters with creamy white beans and the savory flavor of rosemary.
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 1 can (15 oz) great northern white beans, drained and rinsed
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
3. Add the chicken leg quarters, cooking for 5-7 minutes on each side, until browned.
4. Add the garlic, rosemary, and thyme; cook for an additional minute.
5. Pour in the white beans, salt, and pepper. Stir to combine.
6. Cover the pot and transfer it to the preheated oven.
7. Cook for 30-35 minutes or until the chicken is cooked through and the beans are tender.
Cooking Time: 45-50 minutes
One-Pot Garlic Parmesan Chicken Leg Quarters with Pasta
This one-pot wonder combines juicy chicken leg quarters, savory garlic and parmesan sauce, and al dente pasta for a satisfying meal.
Ingredients:
– 4-6 bone-in chicken leg quarters
– 1 pound pasta of your choice (e.g., penne, fusilli)
– 3 cloves garlic, minced
– 2 tablespoons butter
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large Dutch oven or oven-safe pot, melt butter over medium heat. Add garlic; cook for 1 minute.
4. Add chicken leg quarters; cook until browned on all sides, about 5-7 minutes.
5. Pour in heavy cream and stir to combine with the browned chicken. Bring to a simmer.
6. Stir in parmesan cheese until melted and smooth. Season with salt and pepper to taste.
7. Add cooked pasta to the pot; toss to coat with the creamy garlic sauce.
8. Transfer the pot to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and pasta is heated through.
9. Garnish with chopped parsley, if desired. Serve hot.
Cooking Time: Approximately 30-40 minutes
One-Pot Moroccan-Spiced Chicken Leg Quarters with Couscous
Experience the flavors of Morocco in this simple and satisfying one-pot dish, where chicken leg quarters are slow-cooked with aromatic spices and served over fluffy couscous.
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 1 cup chicken broth
– 1 cup water
– 1 tablespoon honey
– Salt and black pepper, to taste
– 1 cup couscous
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, coriander, and cayenne pepper; cook for 1 minute.
4. Add chicken, broth, water, and honey; bring to a boil.
5. Reduce heat to low, cover, and simmer for 25-30 minutes or until chicken is cooked through.
6. Serve with couscous and season with salt and black pepper, if desired.
Cooking Time: 30-35 minutes
One-Pot Chicken Leg Quarters in Creamy Sun-Dried Tomato Sauce
Elevate your weeknight dinner game with this mouthwatering, one-pot recipe that combines tender chicken leg quarters with a rich and creamy sun-dried tomato sauce. Perfect for a cozy night in!
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or oven-safe pot, heat 2 tbsp olive oil over medium-high.
3. Add the chopped onion; cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the chicken leg quarters, sun-dried tomatoes, diced tomatoes, heavy cream, oregano, salt, and pepper. Stir to combine.
6. Cover the pot with a lid and transfer it to the preheated oven.
7. Bake for 45-50 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Cooking Time: 45-50 minutes
One-Pot Soy Ginger Chicken Leg Quarters with Bok Choy
This Asian-inspired recipe is a flavorful and nutritious one-pot meal that combines chicken leg quarters, crunchy bok choy, and aromatic soy ginger sauce. Perfect for a weeknight dinner or weekend lunch, this dish is sure to please the whole family.
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 1 bunch bok choy, cleaned and separated into leaves and stems
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add chicken leg quarters and cook until browned on all sides, about 5 minutes.
3. Add soy sauce, ginger, garlic, and bok choy leaves. Cook for 2-3 minutes, stirring occasionally.
4. Pour in water and bring to a boil.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until chicken is cooked through.
6. Serve hot with steamed bok choy stems on the side.
Cooking Time: 25-30 minutes
One-Pot Chicken Leg Quarters with Olives and Lemon
This recipe combines the flavors of chicken, olives, lemon, and herbs to create a delicious and easy-to-make one-pot meal. Perfect for a weeknight dinner or weekend lunch.
Ingredients:
– 4 bone-in, skin-on chicken leg quarters
– 1/4 cup pitted green olives, sliced
– 2 lemons, juiced (about 2 tablespoons)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chicken leg quarters and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the sliced olives, garlic, lemon juice, and oregano to the pot. Cook for an additional 2-3 minutes.
5. Return the chicken leg quarters to the pot and pour in enough water to cover the bottom (about 1/4 inch deep).
6. Bring the mixture to a simmer, then reduce heat to medium-low and cook until the chicken is cooked through and the sauce has thickened slightly, about 20-25 minutes.
7. Season with salt and pepper to taste. Serve hot and enjoy!
Cooking Time: 25-30 minutes
One-Pot Chicken Leg Quarters in Red Wine Sauce with Mushrooms
Elevate your weeknight dinner game with this hearty and flavorful one-pot dish, featuring tender chicken leg quarters cooked in a rich red wine sauce with sautéed mushrooms.
Ingredients:
– 4 bone-in, skin-on chicken leg quarters
– 2 tablespoons olive oil
– 1 onion, chopped
– 8 oz mushrooms (button or cremini), sliced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Add the chicken leg quarters, red wine, chicken broth, thyme, salt, and pepper. Bring to a boil, then cover and simmer for 25-30 minutes or until the chicken is cooked through.
5. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 25-30 minutes
One-Pot Chicken Leg Quarters with Black Beans and Cilantro Lime Rice
This hearty one-pot dish is a flavorful and nutritious meal that combines tender chicken, creamy black beans, and fragrant cilantro lime rice. With minimal effort, you’ll have a delicious and satisfying dinner on the table in no time.
Ingredients:
– 4 bone-in, skin-on chicken leg quarters
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked black beans, rinsed and drained
– 1 cup cilantro lime rice (see below for recipe)
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chicken leg quarters and cook until browned on both sides, about 5-7 minutes. Remove from pot and set aside.
3. Add the diced onion to the pot and cook until translucent, about 3-4 minutes.
4. Add the garlic, black beans, cumin, salt, and pepper to the pot. Cook for an additional 2 minutes.
5. Return the chicken leg quarters to the pot and add the cilantro lime rice. Pour in enough water to cover the ingredients by about 1 inch.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until the chicken is cooked through and the rice is tender.
Cilantro Lime Rice Recipe:
– 2 cups uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– Juice of 1 lime (about 2 tablespoons)
– Salt, to taste
Combine rice, water, cilantro, and lime juice in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the liquid is absorbed.
Summary
Discover 20 delicious one-pot chicken leg quarter recipes perfect for busy weeknights. From classic comfort foods to international-inspired dishes, these flavorful recipes are easy to make and require minimal cleanup. Try Garlic Butter One-Pot Chicken Leg Quarters with Potatoes, Spicy Cajun One-Pot Chicken Leg Quarters with Sausage and Corn, or Creamy Mushroom One-Pot Chicken Leg Quarters with Thyme. With a variety of sauces, seasonings, and ingredients to choose from, you’ll never run out of ideas for quick and satisfying meals.
