Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (3g) fresh rosemary, finely chopped
  • 1 tbsp (3g) fresh thyme, finely chopped
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1/2 tsp (1g) smoked paprika
  • 4 (1.5 lb / 680g each) chicken leg quarters
  • 1 lb (450g) baby potatoes, halved
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken leg quarters aggressively dry with paper towels to remove surface moisture.
  3. Gently lift the skin with your fingers to create a pocket between the skin and the meat.
  4. In a small bowl, whisk together the melted butter, minced garlic, chopped rosemary, chopped thyme, 1 tsp salt, pepper, and smoked paprika.
  5. Spoon a portion of the herb butter under the skin of each leg quarter, spreading it with your fingertips, then brush the remaining butter over the exterior skin.
  6. Toss the halved baby potatoes with olive oil and 1 tsp salt, then arrange them around the chicken on a baking sheet or a wire rack set over a pan.
  7. Bake in the center of the oven for 50–60 minutes until the skin is deep golden brown and potatoes are fork-tender.
  8. Verify that the thickest part of the thigh has reached an internal temperature of 175°F (80°C) using a meat thermometer.
  9. Remove from the oven and let the chicken rest before serving.