Instructions
Step 1: Preheat your oven to 425°F (220°C). Pat the chicken leg quarters dry with paper towels for extra crispy skin.
Step 2: In a small bowl, whisk together melted butter, minced garlic, paprika, dried parsley, dried thyme, salt, and pepper.
Step 3: Brush the garlic butter mixture all over the chicken pieces, coating them generously on both sides.
Step 4: Arrange the chicken on a large roasting pan with the potatoes, carrots, and chopped onion around it.
Step 5: Drizzle the vegetables with olive oil and season with salt and pepper. Toss gently to combine.
Step 6: Roast for 35 to 40 minutes, stirring the vegetables halfway through, until the chicken is golden and cooked through, and the vegetables are tender and caramelized.
Step 7: Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This meal actually tastes even better the next day as the flavors continue to develop.
To reheat, place the chicken and vegetables in a 350°F oven for about 15 minutes until warmed through. You can also reheat gently on the stovetop over medium heat with a splash of water or broth to keep everything moist.
This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
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