Ingredients
Scale
- Herb-Roasted Chicken Leg:
- 1 chicken leg quarter
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper
- Fresh thyme sprigs
- Roasted Baby Potatoes:
- 10–12 baby potatoes, halved
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried thyme or rosemary
- Salt & pepper
- Roasted Vegetables:
- 1 cup carrots, cut into chunks
- 1 cup green beans
- ½ onion, chopped
- 1 tbsp olive oil
- Salt & pepper
- Optional: 1 tsp minced garlic
Instructions
- Prepare the Chicken: Preheat oven to 400°F (200°C). Pat chicken dry and season with garlic powder, paprika, salt, and pepper. Rub with olive oil and top with fresh thyme. Place on a baking sheet.
- Roast the Potatoes: Toss potatoes with olive oil, garlic powder, herbs, salt & pepper. Spread around the chicken on the tray.
- Add the Veggies: Toss carrots, green beans, and onions with oil, salt, and pepper. Add them to the tray during the last 20 minutes of roasting. Roast everything for 35–40 minutes total, until golden and tender.
- Serve: Plate the crispy chicken leg with golden potatoes and roasted veggies. Enjoy warm and fresh out of the oven!
Notes
- Use fresh herbs for the best flavor.
- Check chicken doneness with a meat thermometer (165°F internal temperature).
- Add garlic during roasting for extra aroma.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Oven-Roasted
- Cuisine: American