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Herb Roasted Chicken Bowl

A comforting and wholesome dish combining savory roasted chicken, crispy potatoes, and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken leg quarters Look for organic or free-range for better flavor.
  • 2 tbsp olive oil Used for seasoning the chicken.
  • 3 cloves garlic, minced Adds flavor to the chicken.
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp chili flakes
For the Vegetables
  • 4 medium potatoes, cut into wedges Choose firm, blemish-free potatoes for even roasting.
  • 1 cup green peas Can be steamed or boiled.
  • 2 pieces carrots, chopped

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. In a bowl, combine olive oil, minced garlic, paprika, parsley, thyme, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the chicken leg quarters.
  3. Toss the potato wedges in a mixing bowl with olive oil, salt, and your choice of herbs.
Cooking
  1. Place the seasoned chicken and potato wedges on a baking sheet. Roast in the oven for 40–45 minutes until the chicken is golden brown and the juices run clear.
  2. While the chicken and potatoes roast, steam or boil the peas and chopped carrots in a separate pot until tender, about 5-7 minutes.
Serving
  1. Once everything is cooked, arrange the roasted chicken leg quarters, crispy potato wedges, and vibrant peas and carrots in a bowl.
  2. Consider drizzling some olive oil or a sprinkle of fresh herbs for added visual flair.

Notes

For meal prep, portion out the ingredients into separate containers for easy grab-and-go meals throughout the week. Marinating chicken overnight deepens flavor, while parboiling potatoes ensures crispiness.