Herb-Roasted Chicken Leg with Garlic Butter Veggies & Baby Potatoes

A cozy, rustic, oven-roasted meal full of flavor and warmth! Crispy herb chicken, golden roasted baby potatoes, tender carrots, green beans, and sweet onions—all tossed in garlic butter and roasted to perfection. Simple, nourishing, and incredibly satisfying.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

🍗 Herb-Roasted Chicken Leg

1 chicken leg quarter

1 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

Salt & pepper

Fresh thyme sprigs

🥔 Roasted Baby Potatoes

10–12 baby potatoes, halved

1 tbsp olive oil

½ tsp garlic powder

½ tsp dried thyme or rosemary

Salt & pepper

🥕 Roasted Vegetables

1 cup carrots, cut into chunks

1 cup green beans

½ onion, chopped

1 tbsp olive oil

Salt & pepper

Optional: 1 tsp minced garlic

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

1. Prepare the Chicken

Preheat oven to 400°F (200°C).

Pat chicken dry and season with garlic powder, paprika, salt, and pepper.

Rub with olive oil and top with fresh thyme.

Place on a baking sheet.

2. Roast the Potatoes

Toss potatoes with olive oil, garlic powder, herbs, salt & pepper.

Spread around the chicken on the tray.

3. Add the Veggies

Toss carrots, green beans, and onions with oil, salt, and pepper.

Add them to the tray during the last 20 minutes of roasting.

Roast everything for 35–40 minutes total, until golden and tender.

4. Serve

Plate the crispy chicken leg with golden potatoes and roasted veggies. Enjoy warm and fresh out of the oven!

Prep Time: 10 mins

Cooking Time: 40 mins

Total Time: 50 mins

Kcal: ~580 per serving

Servings: 1–2