Description
A comforting meal combining juicy chicken with fresh vegetables, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 whole chicken leg quarter (or bone-in thigh & drumstick)
- 2 cups fresh green beans, ends trimmed
- 2 cups baby carrots
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt & black pepper to taste
- 2 cloves garlic, minced
- Optional: splash of lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken leg quarter with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Place the chicken in a baking dish and bake in the oven for 35-40 minutes until the chicken is tender and fully cooked.
- While the chicken is baking, heat a skillet over medium heat. Sauté the green beans with olive oil and minced garlic for 5-7 minutes until they are bright green and tender.
- In another bowl, toss the baby carrots with melted butter, Italian seasoning, and a pinch of salt. Roast or sauté the carrots until they are slightly caramelized.
- Serve the roasted chicken with the green beans and carrots, drizzling pan juices and a splash of lemon juice over the top if desired.
Notes
For a crispier skin, pat the chicken dry before seasoning. Customize with different vegetables like zucchini or bell peppers if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: herb-roasted chicken, family dinner, comfort food, chicken recipe, roasted vegetables