Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a small bowl, combine olive oil, garlic powder, onion powder, rosemary, thyme, paprika, salt, black pepper, honey, and lemon juice.
Step 3. Pat the chicken leg quarters dry and rub them thoroughly with the seasoning mixture.
Step 4. Place the chicken in a roasting pan or on a parchment-lined baking sheet.
Step 5. Toss the quartered potatoes with olive oil, rosemary, garlic powder, salt, and black pepper.
Step 6. Arrange the potatoes around the chicken in a single layer.
Step 7. 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 8. While the chicken roasts, place the carrots in a saucepan with a small amount of water and cook for 8–10 minutes until tender.
Step 9. Drain the carrots and return them to the pan.
Step 10. Add the butter, honey, thyme, and salt, then toss until the carrots are coated and glossy.
Step 11. Cook the peas according to package directions.
Step 12. Stir the butter, salt, and black pepper into the warm peas.
Step 13. Remove the chicken and potatoes from the oven and let the chicken rest for 5 minutes.
Step 14. Arrange the roasted chicken, rosemary potatoes, honey glazed carrots, and peas on serving plates.
Step 15. Garnish with chopped parsley and fresh rosemary sprigs if desired.
Step 16. Serve immediately while warm.
Storage and Reheating Tips
Store leftover chicken, potatoes, carrots, and peas in separate 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 until heated through.
Warm the carrots and peas in the microwave or on the stovetop over low heat.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
For best texture, store vegetables separately from the chicken and potatoes.
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