This sheet pan chicken quarters with vegetables recipe is an easy, healthy weeknight recipe. The chicken quarters sear skin-side down while the vegetables and sauce get prepped. Flip the chicken quarters, add the veggies, and you are good to go. Top the finished sheet pan meal with a lovely scallion, ginger, sesame sauce.

Gather up your ingredients.

Preheat the oven to 450 degrees and line a sheet pan with non-stick foil.

Brush the chicken quarters with sesame oil and season with salt and pepper.

While the oven heats, toss the broccoli and cauliflower in a medium bowl with 1 tablespoon of sesame oil, 1/2 teaspoon Kosher salt, and 1/2 teaspoon of black pepper.

Once the oven has reached 450 degrees, remove the hot foil-lined sheet pan and place the chicken quarters skin side down. Be careful, the pan is hot and the skin may sizzle a bit. Return the sheet pan to the oven and bake for 20 minutes.

After the 20 minutes is up, carefully remove the sheet pan from the oven. The chicken grease is hot and may splatter so use caution. Flip the chicken over and move to one side of the baking sheet. Add the broccoli and cauliflower and return to the oven for 10 minutes. 

While the chicken and vegetables are baking, prepare the sauce. Heat a small sauce pan on medium. Add the avocado oil when the pan is hot. When the oil shimmers, add the scallion and ground ginger. Stir briskly. Remove from heat and add rice vinegar and sesame seeds, stirring to combine. 

After the 10 minutes is up for the chicken and vegetables, remove from the oven and turn the broccoli and cauliflower with tongs. Return to the oven for 5 more minutes.

Remove chicken and vegetables to a serving dish and pour the sesame/ginger/scallion sauce on top. Serve hot.

If you love these Sheet Pan Chicken Quarters with Vegetables, you may also want to try my Broiled Chicken Thighs, Sheet Pan Chicken with Roasted Root Vegetables, and Baked Chicken Breasts with Spinach and Mozzarella.

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