Herb Roasted Chicken Leg with Rosemary Potatoes, Honey Glazed Carrots & Peas

This Herb Roasted Chicken Leg with Rosemary Potatoes, Honey Glazed Carrots & Peas is a comforting, hearty meal featuring juicy roasted chicken leg quarters, golden herb-seasoned potatoes, sweet glazed carrots, and tender green peas. It’s a classic family dinner that’s both flavorful and easy to prepare.

Ingredients

Herb Roasted Chicken

2 whole chicken leg quarters

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon honey

1 tablespoon lemon juice

Rosemary Potatoes

1 pound (450 g) baby potatoes, quartered

1 tablespoon olive oil

1 teaspoon dried rosemary

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

Honey Glazed Carrots

1 pound (450 g) baby carrots

1 tablespoon butter

1 tablespoon honey

½ teaspoon dried thyme

¼ teaspoon salt

Green Peas

2 cups frozen green peas

1 tablespoon butter

¼ teaspoon salt

¼ teaspoon black pepper

Garnish

1 tablespoon chopped fresh parsley

Fresh rosemary sprigs (optional)

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