Go Back
Herb Roasted Chicken leg quarter with baby potatoes, honey carrots, and peas

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

A delightful mix of rustic charm and wholesome flavor, this dish features succulent, herb-infused chicken paired with caramelized honey carrots and tender baby potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 chicken leg quarters Select quarters with firm skin and bright color.
  • 2 tbsp olive oil For rubbing the chicken.
  • 3 cloves garlic, minced
  • 1 tsp rosemary, chopped Fresh herbs enhance flavor.
  • 1 tsp thyme More fresh herbs for taste.
  • 1 tsp paprika
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper
For the Vegetables
  • 1 lb baby potatoes, quartered Drizzle with olive oil and seasonings.
  • 1 tbsp olive oil For seasoning potatoes.
  • 1 tsp garlic powder
  • 1 lb baby carrots Cook until tender and glazed.
  • 1 tbsp honey For glazing carrots.
  • 2 cups green peas Warm with butter and seasonings.
  • 1 tbsp butter For sautéing carrots and warming peas.
For Garnish
  • Fresh rosemary sprigs Optional garnish.
  • Chopped parsley Optional garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper.
  3. Rub the herb mixture over the chicken leg quarters.
Roasting the Chicken and Potatoes
  1. Arrange the seasoned chicken and quartered baby potatoes on a baking tray.
  2. Drizzle the potatoes with olive oil, garlic powder, salt, and pepper.
  3. Roast for 45-50 minutes until the chicken is golden brown and the skin is crispy.
Preparing the Carrots and Peas
  1. While the chicken and potatoes roast, melt butter in a skillet over medium heat. Add honey, thyme, salt, and pepper, then toss in the baby carrots.
  2. Cook the carrots until they are tender and glazed.
  3. In another saucepan, warm the green peas with some butter, salt, and pepper until bright green and tender.
Serving
  1. Arrange the roasted chicken, potatoes, honey-glazed carrots, and buttered peas on a serving plate.
  2. Garnish with freshly chopped parsley and rosemary sprigs.

Notes

Leftovers will keep in the fridge for up to 4 days. For longer storage, freeze components separately for up to 2 months. To reheat, use the oven at 350°F (175°C).