Ingredients:

  • 4 chicken leg quarters (approx. 450g each)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 lb baby potatoes, halved
  • 3 large carrots, chopped into 1-inch chunks
  • 1 tbsp olive oil
  • 1/2 tsp dried thyme

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Remove the chicken from the packaging and use paper towels to pat every inch of the skin bone dry. Note: Damp skin will not crisp.
  3. Whisk salt, pepper, smoked paprika, garlic powder, and onion powder in a small bowl.
  4. Rub 2 tablespoons of olive oil evenly over each leg quarter.
  5. Sprinkle the spice mix on both sides, pressing it firmly into the skin.
  6. Place the seasoned chicken on a large sheet pan, skin side up.
  7. Toss the halved potatoes and carrots in 1 tablespoon of olive oil and thyme.
  8. Scatter the vegetables around the chicken, making sure they aren't crowded.
  9. Bake in the center rack for 40-50 minutes until the skin is mahogany brown and the thickest part of the thigh reaches 175°F (80°C).
  10. Let the chicken rest for 5-10 minutes before serving. Note: This stops the juices from running out.