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Smoky BBQ Chicken Leg Quarter With Veggies And Eggs

A delightful dish that combines rich barbecue flavors with wholesome vegetables and protein-packed eggs, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 large piece chicken leg quarter Choose fresh chicken with a good amount of fat for flavor.
  • 1 tbsp olive oil For marinating the chicken.
  • 2 tbsp BBQ sauce Use your favorite brand or homemade for better flavor.
  • 1 tsp paprika For added smoky flavor.
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper Adjust to taste.
For the Vegetables
  • 2 cups broccoli florets Fresh, vibrant broccoli for best flavor.
  • 1 cup sweet corn kernels Canned or fresh can be used.
  • 4 pieces carrots, peeled Cut into sticks or rounds.
  • 8 pieces baby potatoes
  • 1 tbsp butter Optional for sautéing vegetables.
For the Eggs
  • 3 large eggs Hard-boiled for added protein.
  • to taste Salt and black pepper For garnish.

Method
 

Marinating the Chicken
  1. In a large bowl, mix the olive oil, BBQ sauce, paprika, garlic powder, onion powder, salt, and black pepper to create a marinade.
  2. Coat the chicken leg quarter generously with the marinade and let it marinate for at least 30 minutes.
Cooking the Chicken
  1. Preheat your oven to 425°F (220°C). Place the marinated chicken on a baking sheet.
  2. Bake the chicken until the skin turns golden and crispy, brushing additional BBQ sauce in the last 10 minutes.
Preparing the Vegetables
  1. Boil or steam the broccoli, corn, carrots, and baby potatoes until tender, approximately 10–15 minutes.
Boiling the Eggs
  1. In a separate pot, boil the eggs for 8–9 minutes, then cool them in ice water for easier peeling.
Serving
  1. Once everything is cooked, arrange the chicken, vegetables, and eggs on a plate and garnish with salt and black pepper.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.