Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Pat the chicken dry and season with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
Step 3. Rub the chicken with 1 tablespoon olive oil and place it on a baking sheet or roasting pan.
Step 4. In a large bowl, toss the potato wedges with 2 tablespoons olive oil, parsley, garlic powder, salt, and black pepper.
Step 5. Arrange the potato wedges around the chicken in a single layer.
Step 6. Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crisp.
Step 7. 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 8. Drain the carrots and return them to the pan. Add butter, honey, and salt, then toss until coated and glossy.
Step 9. Cook the green peas according to package directions or steam them for 3–5 minutes until tender.
Step 10. Toss the peas with 1 tablespoon butter and chopped parsley.
Step 11. Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.
Step 12. Arrange the roasted chicken, potato wedges, carrots, and peas on serving plates.
Step 13. Garnish with fresh rosemary sprigs if desired and serve immediately.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Keep vegetables and potatoes separate from the chicken for best texture.
Reheat chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or until heated through.
Microwave the carrots and peas in short intervals, stirring between each interval.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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