Honey Herb Roasted Chicken Leg Dinner

Instructions

Step 1. Preheat the oven to 425°F (220°C). Lightly grease a large baking sheet or roasting pan.

Step 2. In a small bowl, whisk together the honey, olive oil, Dijon mustard, garlic, thyme, rosemary, paprika, salt, and black pepper.

Step 3. Pat the chicken legs dry with paper towels and place them in a large bowl. Pour half of the honey herb mixture over the chicken and coat evenly.

Step 4. Toss the potatoes and carrots with the remaining honey herb mixture until well coated.

Step 5. Arrange the chicken legs on one side of the baking sheet and spread the potatoes and carrots around them in a single layer.

Step 6. Roast for 40–50 minutes, turning the vegetables halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are golden and tender.

Step 7. During the last 5 minutes of cooking, prepare the peas by heating the butter in a saucepan over medium heat.

Step 8. Add the peas and cook for 3–4 minutes until heated through. Season lightly with a pinch of salt if desired.

Step 9. Remove the chicken and vegetables from the oven and let the chicken rest for 5 minutes.

Step 10. Plate the chicken legs with the roasted potatoes, roasted carrots, and peas.

Step 11. Sprinkle fresh parsley over the chicken and vegetables before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keep the peas separate when possible to maintain their texture.

Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through.

For quicker reheating, microwave individual portions in 30-second intervals until hot.

Freeze the chicken, potatoes, and carrots for up to 3 months in freezer-safe containers.

Thaw overnight in the refrigerator before reheating for best results.