Herb Roasted Chicken Dinner

Instructions

Step 1. Preheat the oven to 400°F (200°C).

Step 2. In a small bowl, combine olive oil, garlic powder, onion powder, rosemary, thyme, paprika, salt, black pepper, lemon juice, and melted butter.

Step 3. Rub the herb mixture evenly over the chicken leg quarters.

Step 4. Arrange the chicken on a large baking sheet or roasting pan.

Step 5. Toss the quartered potatoes with olive oil, garlic powder, parsley, salt, and black pepper.

Step 6. Spread the potatoes around the chicken in a single layer.

Step 7. Roast for 40 to 45 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.

Step 8. While the chicken roasts, place the baby carrots in a saucepan with a small amount of water.

Step 9. Cook the carrots for 8 to 10 minutes until tender, then drain.

Step 10. Add butter, honey, and salt to the carrots and toss over low heat until glazed.

Step 11. Cook the peas according to package directions.

Step 12. Drain the peas and toss with butter, salt, and black pepper.

Step 13. Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.

Step 14. Arrange the roasted chicken, potatoes, glazed carrots, and peas in serving bowls or plates.

Step 15. Garnish with fresh rosemary sprigs and chopped parsley.

Step 16. Serve immediately while hot.

Storage and Reheating Tips

Store leftover chicken, potatoes, carrots, and peas separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken in a 350°F (175°C) oven for 10 to 15 minutes or until thoroughly heated.

Warm the potatoes in an oven or air fryer at 400°F (200°C) for 5 to 7 minutes to restore their crisp texture.

Reheat the carrots and peas gently on the stovetop or in the microwave.

Cooked chicken and potatoes can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.