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Smoky BBQ chicken leg quarter served with colorful veggies and eggs.

Smoky BBQ Chicken Leg Quarter With Veggies And Eggs

A comforting dish combining juicy, smoky chicken with vibrant vegetables and eggs for a satisfying meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 large chicken leg quarter Choose organic or free-range for better flavor.
  • 1 tbsp olive oil
  • 2 tbsp BBQ sauce Use gluten-free if necessary.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt Use smoked sea salt for extra flavor.
  • 1/4 tsp black pepper
For the Vegetables and Eggs
  • 2 cups broccoli florets Fresh for best results.
  • 1 cup sweet corn kernels Can use frozen if fresh is unavailable.
  • 4 pieces carrots, peeled
  • 8 pieces baby potatoes
  • 1 tbsp butter Can substitute with olive oil for dairy-free.
  • 3 large eggs
  • Salt and black pepper for garnish

Method
 

Preparation
  1. In a bowl, mix the olive oil, BBQ sauce, paprika, garlic powder, onion powder, salt, and pepper until well combined.
  2. Coat the chicken leg quarter thoroughly with the marinade. Let it marinate for at least 30 minutes, preferably longer for better flavor.
Cooking the Chicken
  1. Preheat your oven to 425°F (220°C). Place the marinated chicken on a baking sheet and bake for 45–50 minutes, brushing with extra BBQ sauce during the last 10 minutes.
  2. Ensure the chicken reaches an internal temperature of 165°F before serving.
Cooking the Vegetables and Eggs
  1. While the chicken is baking, bring a pot of water to boil. Add the baby potatoes, carrots, broccoli, and corn, cooking until tender for about 10–15 minutes.
  2. In a separate pot, boil the eggs for 8–9 minutes. Cool them in ice water before peeling and slicing in half.
Serving
  1. Arrange the BBQ chicken leg quarter, baby potatoes, carrots, broccoli, and halved eggs on a plate.
  2. Garnish with salt and black pepper.

Notes

This dish can be stored in the fridge for up to 4 days or frozen for up to 3 months. To reheat, use an oven set to 350°F (175°C) to maintain crispiness.