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Herb roasted chicken leg quarter served with baby potatoes, honey carrots, and peas

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

This dish features succulent chicken leg quarters paired with crispy baby potatoes, honey-glazed carrots, and vibrant peas, creating a delicious medley of flavors and textures.
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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
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken leg quarters Opt for organic for better flavor.
  • 2 tbsp olive oil For rubbing on chicken.
  • 3 cloves garlic, minced Use fresh for best flavor.
  • 1 tsp rosemary, chopped Fresh herbs recommended.
  • 1 tsp thyme Fresh thyme adds a vibrant aroma.
  • 1 tsp paprika Regular or spicy, based on preference.
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper Freshly ground is best.
  • 1 tbsp butter For sautéing carrots.
  • 1 lb baby potatoes, quartered Parboil for extra crispiness.
  • 1 tbsp olive oil For potatoes.
  • 1 tsp garlic powder Enhances flavor of the potatoes.
  • 1 lb baby carrots Sautéed in honey for sweetness.
  • 1 tbsp honey To sweeten the carrots.
  • 2 cups green peas Warm in a bit of butter.
  • Fresh rosemary sprigs For garnish.
  • Chopped parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rub the chicken leg quarters with olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper.
  3. Arrange the chicken and quartered baby potatoes on a baking tray.
Cooking
  1. Bake for 45–50 minutes until the chicken is golden brown and the potatoes are crispy.
  2. Meanwhile, melt butter in a skillet over medium heat and add baby carrots, honey, thyme, salt, and pepper.
  3. Cook until the carrots are tender and glazed.
  4. Warm the peas in a saucepan with a bit of butter, salt, and pepper until bright green and tender.
Serving
  1. Arrange the roasted chicken, crispy potatoes, honey-glazed carrots, and vibrant peas on a serving plate.
  2. Garnish with fresh parsley and rosemary sprigs.

Notes

Store leftovers in an airtight container for up to three days, or freeze for up to three months. When reheating, aim for 350°F in the oven to retain texture.