Ingredients:

  • 4 bone-in, skin-on chicken leg quarters (approx. 3 lbs)
  • 1.5 lbs baby red potatoes, halved
  • 3 large carrots, cut into 1-inch chunks
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp paprika

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Use paper towels to pat the chicken leg quarters completely dry to ensure the skin is moisture-free.
  3. Halve the potatoes and cut carrots into 1-inch chunks for even cooking.
  4. In a large mixing bowl, whisk together olive oil, minced garlic, thyme, rosemary, salt, pepper, and paprika.
  5. Add potatoes and carrots to the bowl and toss until evenly coated in the herb oil.
  6. Add chicken quarters to the bowl and massage the seasoning oil under the skin and over the surface of the meat.
  7. Arrange chicken quarters skin-side up on a rimmed sheet pan, scattering potatoes and carrots around them in a single layer.
  8. Roast for 45–55 minutes until the skin is deep golden brown and potatoes are tender.
  9. Verify with a meat thermometer that the thickest part of the chicken thigh has reached 165°F (74°C).
  10. Let the meat rest for 5–10 minutes before serving.