One Pan Roasted Chicken Hindquarters
This post may contain affiliate links. Please read our disclosure policy.
There’s something special about Roasted Chicken Hindquarters with Garlic, Squash, and Tomatoes. Perhaps it’s the brilliantly colored roasted squash and vegetables or the cozy aroma of baking chicken.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
I haven’t put my finger on the why yet. I just know it is. Special and delicious that is.
Yet while this roasted chicken recipe looks extra special, it’s really a budget-friendly (markets often price chicken hindquarters well), healthy, one-pan, easy clean-up meal.
A simple toss with olive oil and spices, 40 minutes in the oven, and you have a beautiful, delicious, company-worthy dinner. Or family worthy, as I like to think.
Chicken Hindquarters Ingredients
Here is a list of my favorite ingredients to add to this chicken sheet pan dinner. The exact measurements are in the recipe card at the bottom of this post.
- Chicken hindquarters with leg and thigh
- Head of garlic
- Red onion
- Medium zucchini
- Butternut squash (acorn or pumpkin works well too)
- Cherry tomatoes
- Rosemary (fresh or dried)
- Thyme (fresh or dried)
- Smoked paprika
More Chicken Recipes
- Homestyle and Pan-Seared German Chicken Schnitzel
- Easy Bruschetta Chicken Breast Bake
- Quick Instant Pot Chicken Burrito Bowls
- Mediterranean Sheet Pan Greek Chicken
- Simple Chicken Perloo: South Carolina Classic
More Recipes You May Also Enjoy
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.
Roasted Chicken Hindquarters Recipe
Equipment
Ingredients
- 4 chicken hindquarters with leg and thigh
- 1 garlic head halved
- 1 red onion thickly sliced
- 1 zucchini sliced in rounds
- 1/2 butternut squash sliced (acorn or pumpkin works well too)
- 12-15 cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Instructions
- Preheat oven to 425°. In a large bowl, combine olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon rosemary, and 1/4 teaspoon thyme. Add the onion, zucchini, squash, tomatoes, and garlic to the bowl; toss to coat. Transfer to a roasting pan or sheet pan coated with cooking spray.
- In a small bowl mix the remaining 1/2 teaspoon salt, 1/4 pepper, 1/2 teaspoon rosemary, 1/4 teaspoon thyme and paprika. Sprinkle the chicken with the paprika spices; arrange over the vegetables. Roast until a thermometer inserted in the chicken reads 170°-175° and vegetables are tender, 35-40 minutes.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
What’s a hindquarters on a damn chicken? Just found it funny is all
This term is also used interchangeably with chicken “leg quarter” which means the rear quarter or back quarter of the chicken and includes both the leg and the thigh. In my market, this cut is always referred to as a “hindquarters.” Thank you for asking that question! I hadn’t thought to include it in the post ❤️.
I’ve made this recipe with quite a few variations on squash and the other veggies. So good every time!
This was so tasty!
This is so good !!! Everyone needs to try it . I didn’t have butternut or zucchini so I used one whole Kabocha Squash. I also didn’t have individual herbs listed besides paprika so I used about 1 -2 tsp Italian seasoning. Seriously I have the hardest time with chicken quarters and these came out perfect. We have tons of cherry tomatoes this fall so this is perfect ! Thanks for this !
You made my night, Tori! Thanks so much for letting me know. I love this recipe. It’s a go-to often at our house on fall Sundays. Your addition of Kabocha Squash is SO perfect! In fact, you made me hungry — I’m adding that to my grocery list for next week!
This is so good !!! Everyone needs to try it . I didn’t have butternut or zucchini so I used one whole Kabocha Squash. I also didn’t have individual herbs listed besides paprika so I used about 1 -2 tsp Italian seasoning. Seriously I have the hardest time with chicken quarters and these came out perfect!