Instructions
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil it.
Step 2: Pat the chicken leg quarter dry with paper towels and season generously with salt, pepper, paprika, and dried herbs on all sides.
Step 3: Toss the baby potatoes, carrots, and corn with olive oil, minced garlic, salt, and pepper in a large bowl.
Step 4: Arrange the vegetables on the baking sheet, then nestle the seasoned chicken leg on top.
Step 5: Roast for 35 to 40 minutes, stirring the vegetables halfway through, until the chicken skin is crispy and golden and the internal temperature reaches 165°F.
Step 6: Remove from the oven and garnish everything with fresh chopped parsley for a bright, herbaceous finish.
Step 7: Let rest for 5 minutes before serving, then enjoy your perfectly roasted meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish reheats beautifully in a 350°F oven for about 15 minutes, or you can enjoy it cold the next day as a delicious lunch option.
For meal prep, you can assemble everything the night before and simply pop it in the oven when you’re ready to cook. Leftover chicken makes fantastic sandwiches or can be shredded for salads.
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