Herb Roasted Chicken with Carrots and Potatoes

Herb Roasted Chicken with Carrots and Potatoes is an easy roasted chicken recipe with crisp skin and tender vegetables cooked together in one roasting pan. Chicken leg quarters roast above potatoes, carrots, and onions, allowing the seasoned drippings to flavor the vegetables as they cook. Serve it with a simple green salad or warm dinner rolls for a hearty family dinner.

Prep Time10

Cook Time1 20

Resting Time10

Total Time1 40

Course: Main Course

Cuisine: American

Servings:

Calories: 967kcal

Author: Jami Powell

Equipment

Large roasting pan
Roasting rack
Small Mixing bowl
Large spoon or spatula
Instant-read meat thermometer

Ingredients

5 pounds chicken leg quarters patted dry
2 pounds small to medium chef potatoes (about 8 to 10) halved
4 carrots peeled and cut into 2-inch pieces
1 large yellow onion cut into wedges
⅓ cup olive oil divided
½ head garlic cut horizontally to expose the cloves
1 teaspoon Adobo seasoning with pepper
1 teaspoon chicken bouillon powder
1 teaspoon Italian seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
½ teaspoon freshly ground black pepper
1 lemon juiced and divided

Instructions

Preheat the oven to 425°F (220°C). Place a roasting rack inside a large roasting pan and lightly grease the bottom of the pan.
In a small bowl, combine the Adobo seasoning, chicken bouillon powder, Italian seasoning, thyme, rosemary, paprika, and black pepper. Rub the chicken leg quarters all over with half of the olive oil and half of the seasoning blend.
Arrange the potatoes, carrots, and onion in the bottom of the roasting pan. Drizzle with the remaining olive oil and seasoning blend. Toss until the vegetables are evenly coated.
Squeeze half of the lemon juice over the vegetables. Nestle the garlic among the vegetables with the cut side facing up.
Arrange the chicken skin-side up on the roasting rack above the vegetables. Roast at 425°F for 30 minutes to begin rendering the chicken fat and crisping the skin.
Reduce the oven temperature to 375°F (190°C) and continue roasting for 40 to 50 minutes. Rotate the roasting pan and gently stir the vegetables halfway through this second roasting period.
The chicken is ready when the skin is deeply golden and crisp and the thickest part of the thigh registers 190°F to 195°F on an instant-read thermometer without touching the bone.
Remove the roasting pan from the oven. Squeeze the remaining lemon juice over the chicken and vegetables. Let the chicken rest for 10 minutes before serving.

Video

Notes

Cooking Notes

Pat the chicken very dry before seasoning so the skin has a better chance to crisp. Keep the potato pieces similar in size and use an instant-read thermometer to check the thickest part of the chicken thigh.

Tips for Best Results

Start the chicken at 425°F to encourage browning and begin rendering the skin.
Cut larger potatoes into quarters so all the vegetables become tender at roughly the same time.
Keep the chicken skin-side up throughout roasting so it stays exposed to the dry oven heat.
Let the chicken rest for 10 minutes before serving.

How to Know It's Ready

The chicken should have deeply golden, crisp skin and register about 190°F to 195°F in the thickest part of the thigh for very tender dark meat. The potatoes should be easily pierced with a fork, with browned edges and creamy centers.

Nutrition