Go Back
Roasted Chicken and Vegetables

ROAST CHICKEN WITH POTATOES AND CARROTS

Print Recipe
Author Jehan Powell

Ingredients

  • 5 chicken leg quarters
  • 1 ½ tsp granulated garlic
  • 1 tsp granulated onion
  • ¾ tsp paprika
  • ½ tsp ground thyme
  • ¼ cayenne pepper
  • ½ tsp dried sage
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 3 tbsp olive oil
  • 2 lbs Yukon gold potatoes
  • 2 carrots
  • Thyme

Instructions

  • In a bowl mix granulated garlic, granulated onion, paprika, ground thyme, cayenne pepper, dried sage, salt and black pepper in bowl.
  • Coat chicken with 1 ½ tbsp olive oil and 2/3 of seasoning mix. Cover chicken and let marinate for at least 2-4 hours.
  • Preheat oven to 400 degrees.
  • Chop potato and onion into large pieces then add to roasting pan. Pour remaining 1 ½ tbsp oil and seasoning over vegetables and mix to coat well.
  • Place chicken on top of the vegetables and add thyme sprigs. Place in preheated oven and roast for 45 mins to 1 hour until the chicken is golden brown, the vegetables are tender and the chicken has reached an internal temperature of 165 degrees. Remove from oven and serve.

Video