Herb Roasted Chicken Leg with Buttered Corn & Garlic Potatoes

Instructions

Step 1: Preheat your oven to 425°F. Pat the chicken leg quarter dry with paper towels, then rub it generously with olive oil.

Step 2: In a small bowl, combine the minced garlic, paprika, dried herbs, salt, and black pepper. Rub this flavorful mixture all over the chicken leg, making sure to coat it well.

Step 3: Arrange the chopped baby potatoes and carrots on a baking sheet, drizzle with a touch of olive oil, and season with salt and pepper. Place the seasoned chicken leg in the center of the sheet.

Step 4: Roast for 35 to 40 minutes, or until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F.

Step 5: In the last 5 minutes of cooking, scatter the corn kernels around the vegetables, dot with butter, and return to the oven to finish heating through.

Step 6: Remove from the oven and sprinkle with fresh parsley flakes if desired. Let rest for a few minutes before serving.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken stays moist and the veggies hold their flavor beautifully.

To reheat, place everything on a baking sheet, cover loosely with foil, and warm at 350°F for about 15 minutes until heated through. You can also microwave individual portions for a quick meal.

This dish also freezes well for up to 2 months. Thaw overnight in the fridge before reheating for the best results.