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Herb Roasted Chicken & Veggie Bowl

Herb Roasted Chicken & Veggie Bowl

This herb roasted chicken and veggie bowl features tender, juicy chicken leg quarters seasoned with garlic, rosemary, and thyme, surrounded by crispy roasted potatoes, baby carrots, and sweet green peas. Perfect for busy weeknights or meal prepping for the week, this one-pan dinner delivers complete nutrition and satisfying comfort food flavors.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Jennifer Miller

Ingredients

  • 2 whole chicken leg quarters skin-on and bone-in for maximum flavor and juiciness
  • 5 medium potatoes cut into wedges, about 1 to 1.5 inches each
  • 2 cups baby carrots left whole or halved if very large
  • 2 cups green peas fresh or frozen
  • 2 tablespoons olive oil extra virgin for rich flavor
  • 2 tablespoons butter, melted adds richness to the vegetables
  • 2 cloves garlic, minced fresh is best
  • 1 teaspoon rosemary dried, or 1 tablespoon fresh chopped
  • 1 teaspoon thyme dried, or 1 tablespoon fresh chopped
  • 1 teaspoon paprika smoked paprika adds extra depth
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon salt adjust to taste
  • Optional toppings fresh rosemary sprigs for garnish, lemon zest or juice for brightness, red pepper flakes for heat

Instructions

  • Prepare the Chicken
  • 1. Pat the chicken leg quarters completely dry with paper towels, about 1 to 2 minutes total. Dry skin ensures crispy, golden skin in the oven.
  • 2. In a small bowl, combine the minced garlic, rosemary, thyme, paprika, black pepper, and salt. Rub this herb mixture all over both sides of the chicken leg quarters, making sure to coat the skin evenly.
  • 3. Drizzle the olive oil onto a large roasting pan and use a brush or your fingers to coat the bottom evenly.
  • Prepare the Vegetables
  • 1. Wash and pat dry the potatoes, then cut them into 1 to 1.5 inch wedges. Leave the skin on for extra flavor and nutrition.
  • 2. In a large bowl, add the potato wedges, baby carrots, and melted butter. Sprinkle with an additional pinch of salt and pepper, then toss until all vegetables are evenly coated.
  • Roast Everything Together
  • 1. Preheat the oven to 400°F (200°C). Place the seasoned chicken leg quarters skin-side up in the center of the prepared roasting pan with the olive oil.
  • 2. Arrange the potato wedges and baby carrots around the chicken in a single layer, spreading them out for even cooking.
  • 3. Place the pan in the preheated oven and roast for 25 to 30 minutes, until the chicken skin is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  • 4. About 5 minutes before the chicken is done, stir the green peas into the vegetable mixture and return to the oven to warm through.
  • 5. Remove from the oven and sprinkle fresh rosemary sprigs over the entire bowl if desired. Serve immediately while hot.