Crispy roasted chicken leg quarters served with buttery corn and roasted potatoes and carrots for a complete comfort food meal.
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Calories: 720kcal
Equipment
- baking sheet
- Skillet
- Mixing Bowl
Ingredients
- 2 chicken leg quarters
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp dried thyme
- salt and black pepper
- 2 cups sweet corn kernels
- 1 tbsp butter
- 1.5 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1.5 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp dried oregano
- fresh parsley
Instructions
- Pat chicken dry and rub with olive oil, garlic powder, paprika, thyme, salt, and pepper.
- Roast chicken at 400°F for 40-45 minutes until internal temperature reaches 165°F.
- Toss potatoes and carrots with olive oil and seasoning, then roast for 30-35 minutes until tender.
- Melt butter in a skillet, add corn, and cook for 3-5 minutes. Season lightly.
- Serve chicken with vegetables and corn, then garnish with parsley.
Notes
Broil chicken at the end for extra crispy skin. Cut vegetables evenly for consistent cooking.
Nutrition
Calories: 720kcal | Carbohydrates: 40g | Protein: 45g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 165mg | Sodium: 520mg | Potassium: 900mg | Fiber: 5g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 25mg | Calcium: 6mg | Iron: 15mg