Roasted Chicken with Potato Wedges and Vegetables

Instructions

Step 1: Preheat the oven to 200°C.

Step 2: Wash and cut the potatoes into wedges, then toss them with olive oil, paprika, salt, and black pepper.

Step 3: Arrange the potato wedges on a baking tray and roast for 35 to 40 minutes until golden and crispy, turning halfway through cooking.

Step 4: In a bowl, season the chicken leg quarters with olive oil, garlic, rosemary, thyme, paprika, salt, black pepper, and lemon juice.

Step 5: Arrange the chicken on a baking tray and roast for 40 to 45 minutes until fully cooked and golden brown.

Step 6: In a saucepan, boil the carrots until tender, then drain and toss with butter and a pinch of salt.

Step 7: Cook the green peas in boiling water for 3 to 4 minutes until tender, then drain.

Step 8: Remove the roasted chicken and potato wedges from the oven.

Step 9: Arrange the roasted chicken, crispy potato wedges, buttered carrots, and green peas in serving bowls or plates.

Step 10: Garnish with chopped parsley and fresh rosemary if desired.

Step 11: Serve immediately while warm and flavorful.

Storage and Reheating Tips

Store leftover chicken, potato wedges, and vegetables in separate airtight containers in the refrigerator for up to 3 days.

Reheat the chicken and potato wedges in an oven or air fryer at 180°C for 5 to 10 minutes until heated through and crispy. Reheat the vegetables in a microwave or skillet until warm before serving.