PERFECT ROASTED CHICKEN AND POTATOES: BAKED CHICKEN AND POTATOES

Ingredients

• 4 pieces Chicken Leg Quarters (bone‑in, skin‑on; free‑range preferred)
• 1 tsp Dried Oregano (dried)
• 1 tsp Garlic Powder (dried)
• 1 tsp Chicken Seasoning (store‑bought blend)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Smoked Paprika (adds smoky depth)
• 1 tsp Dried Thyme (dried)
• 1 tsp Onion Powder (dried)
• 0.5 tsp Salt (optional, add if desired)
• 3 tbsp Avocado Oil (divided: 2 tbsp for veg, 1 tbsp for brushing chicken)
• 1 lb Baby Potatoes (washed, unpeeled; cut into halves or quarters)
• 2 pieces Carrots (medium, peeled if desired, cut bite‑size)
• 1 sheet Cling Film (for covering bowls during marination)

Instructions

1. Mix Spices

   Combine oregano, garlic powder, chicken seasoning, black pepper, smoked paprika, thyme, onion powder, and optional salt in a small bowl. Whisk until evenly blended.

   Time: PT5M

2. Season Chicken

   Place the four chicken leg quarters in a large mixing bowl. Sprinkle about three‑quarters of the spice mix over the chicken and rub thoroughly to coat all sides. Optionally make shallow incisions in the meat for deeper flavor penetration. Cover the bowl with cling film and refrigerate to marinate for at least 1 hour, up to 24 hours.

   Time: PT5M

3. Prep Potatoes and Carrots

   Wash the baby potatoes, leave the skins on, and cut them into halves or quarters. Peel the carrots if desired and cut them into bite‑size pieces. Transfer to a separate bowl.

   Time: PT7M

4. Season Vegetables

   Drizzle 2 tbsp of avocado oil over the potatoes and carrots, add the remaining spice mix, and toss until everything is evenly coated. Cover the bowl with cling film and let sit for 30 minutes.

   Time: PT5M

5. Preheat Oven

   Preheat the oven to 170°C (338°F).

   Time: PT10M

   Temperature: 170°C

6. Arrange Chicken and Vegetables

   Remove the chicken from the fridge, place the leg quarters skin‑side up on a roasting tray. Spread the seasoned potatoes and carrots around the chicken in a single layer. Brush the chicken skin with the remaining 1 tbsp of avocado oil.

   Time: PT5M

7. Roast

   Insert the tray into the preheated oven and roast for 45–50 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the potatoes are fork‑tender. If desired, stir the vegetables halfway through.

   Time: PT45M

   Temperature: 170°C

8. Rest and Serve

   Remove the tray from the oven, let the chicken rest for 5 minutes before carving. Serve the juicy chicken together with the roasted potatoes and carrots.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g