Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Pat the chicken legs dry with paper towels.
Step 3. In a bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, thyme, salt, black pepper, and lemon juice.
Step 4. Rub the seasoning mixture all over the chicken legs.
Step 5. Arrange the chicken on a large baking sheet or roasting pan.
Step 6. Toss the baby potatoes with olive oil, garlic powder, parsley, salt, and black pepper.
Step 7. Place the potatoes around the chicken.
Step 8. Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.
Step 9. While the chicken roasts, place the carrots in a saucepan with enough water to cover.
Step 10. Bring to a boil and cook for 8–10 minutes until tender.
Step 11. Drain the carrots and return them to the pan.
Step 12. Add the butter, honey, and salt, stirring until the carrots are lightly glazed.
Step 13. In a separate saucepan, melt the butter over medium heat.
Step 14. Add the corn kernels, salt, and black pepper.
Step 15. Cook for 3–4 minutes until heated through.
Step 16. Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.
Step 17. Arrange the roasted chicken leg, baby potatoes, glazed carrots, and buttered corn on serving plates.
Step 18. Sprinkle with fresh parsley before serving.
Step 19. Serve immediately.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes to maintain crispness.
Reheat the carrots and corn in the microwave or on the stovetop until warmed through.
Cooked chicken can be frozen for up to 3 months.
Thaw overnight in the refrigerator before reheating for best results.
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