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Herb Roasted Chicken Leg Quarter with Baby Potatoes, Honey Carrots & Peas

A comforting and flavorful herb roasted chicken leg quarter served with tender baby potatoes, honey-glazed carrots, and vibrant peas, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken leg quarters Choose chicken with bright pink hue and firm texture.
  • 2 tbsp olive oil For marinating the chicken.
  • 3 cloves garlic, minced Fresh garlic enhances flavor.
  • 1 tsp rosemary, chopped Fresh rosemary for a robust herb flavor.
  • 1 tsp thyme Dried or fresh thyme works.
  • 1 tsp paprika Use smoked paprika for a deeper flavor.
  • 1 tsp salt To season the chicken.
  • 1/2 tsp black pepper Freshly ground is best.
  • 1 tbsp butter For glazing the carrots.
  • 1 lb baby potatoes, quartered Choose smooth potatoes free from blemishes.
  • 1 tbsp olive oil (for potatoes) Drizzle over potatoes for roasting.
  • 1 tsp garlic powder For seasoning the potatoes.
  • 1 lb baby carrots Bright orange carrots enhance visual appeal.
  • 1 tbsp honey For glazing the carrots.
  • 2 cups green peas Can be frozen or fresh.
  • Fresh rosemary sprigs (for garnish) Adds a nice touch to presentation.
  • Chopped parsley (for garnish) Enhances color and flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) for crispy skin.
  2. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper.
  3. Rub the herb mixture over the chicken leg quarters to infuse flavor.
  4. Arrange the seasoned chicken and quartered baby potatoes on a baking tray. Drizzle the potatoes with olive oil, garlic powder, salt, and pepper.
Cooking
  1. Roast for 45-50 minutes until the chicken is golden brown and the skin is crispy.
  2. While roasting, melt butter in a skillet over medium heat. Add honey, thyme, salt, and pepper, then toss in the baby carrots until tender and glazed.
  3. In another saucepan, warm the green peas with some butter, salt, and pepper until bright green and tender.
  4. Once everything is cooked, arrange the roasted chicken, potatoes, honey-glazed carrots, and buttered peas on a serving plate. Garnish with parsley and rosemary.

Notes

Store in the fridge for up to 3 days in an airtight container. For longer storage, freeze for up to 3 months. Reheat in the oven covered with foil.