Ingredients:

  • 4 (1 lb / 450g each) bone-in, skin-on chicken leg quarters
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (8g) smoked paprika
  • 1 tsp (3g) granulated garlic
  • 1 tsp (3g) onion powder
  • 1.5 tsp (9g) sea salt
  • 0.75 tsp (2g) cracked black pepper
  • 1 lb (450g) baby potatoes, halved
  • 3 large (225g) carrots, peeled and sliced into 1-inch chunks
  • 1 medium (110g) red onion, cut into wedges

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large mixing bowl, toss halved baby potatoes, sliced carrots, and red onion wedges with 1 tbsp olive oil, salt, and pepper.
  3. Spread the seasoned vegetables in a single layer across the prepared sheet pan, leaving space for the chicken.
  4. Pat chicken quarters thoroughly dry with paper towels.
  5. In a small bowl, whisk together the remaining 2 tbsp olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
  6. Rub the spice mixture generously under and over the skin of each chicken quarter until evenly coated.
  7. Place the seasoned chicken quarters on top of the vegetables on the sheet pan.
  8. Roast for 40–45 minutes until the skin is deep mahogany and potatoes are fork-tender. Ensure chicken thigh reaches an internal temperature of 165°F (74°C).
  9. Let the meat rest on the pan for 5 minutes before serving to lock in juices.