Herb Roasted Chicken Bowl

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2: Pat the chicken leg quarters dry with paper towels, then place them on the prepared baking sheet.

Step 3: In a small bowl, combine the olive oil, minced garlic, paprika, dried parsley, thyme, garlic powder, onion powder, salt, black pepper, and chili flakes.

Step 4: Rub half of the herb mixture all over the chicken leg quarters, making sure to coat both sides well.

Step 5: Arrange the potato wedges and chopped carrots around the chicken, then toss them with the remaining herb mixture until well coated.

Step 6: Roast for 30-35 minutes, until the chicken is cooked through and the vegetables are golden and tender.

Step 7: During the last 5 minutes of cooking, add the green peas to the baking sheet and stir gently.

Step 8: Remove from the oven and divide everything into serving bowls. Drizzle with any pan juices and serve immediately.

Storage and Reheating Tips

This herb roasted chicken bowl stores beautifully in an airtight container for up to 4 days in the refrigerator. Keep the components together or separate them for flexible meal prep options.

To reheat, simply place your bowl in a 350°F oven for 10-12 minutes until warmed through, or microwave for 2-3 minutes. The chicken stays incredibly moist when reheated gently, making this a perfect dish for busy weekdays.

You can also freeze this meal for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.