This herb roasted chicken and veggie bowl is one of my go-to weeknight dinners that feels restaurant-quality but comes together in under an hour.
Juicy roasted chicken leg quarters pair beautifully with caramelized potatoes, tender carrots, and bright peas, all finished with fresh herbs.
The secret is cooking everything on one sheet pan, which means minimal cleanup and maximum flavor from the pan drippings.
I love how the chicken skin crisps up while staying moist inside, and the vegetables soak up all those herbaceous juices.
If you’re tired of boring chicken dinners, this is the recipe that will change your mind.
Why You Will Love This Herb Roasted Chicken & Veggie Bowl
Ingredients
- 2 whole chicken leg quarters
- 5 medium potatoes, cut into wedges
- 2 cups baby carrots
- 2 cups green peas
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- Fresh rosemary for garnish
Step 1: Prepare the Pan and Vegetables
- 5 medium potatoes, cut into wedges
- 2 cups baby carrots
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
I like to preheat my oven to 400 degrees Fahrenheit and line a large roasting pan with parchment paper or aluminum foil for easy cleanup. Toss your potato wedges and baby carrots together in the pan with olive oil, half of the salt, and half of the black pepper. I find that spreading them out in a single layer helps them roast evenly and get those beautiful caramelized edges.
Step 2: Season and Position the Chicken
- 2 whole chicken leg quarters
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
Pat your chicken leg quarters dry with paper towels, which helps the skin crisp up beautifully. I combine the melted butter with minced garlic, rosemary, thyme, paprika, and the remaining salt and pepper in a small bowl. Brush this herb mixture generously all over the chicken, making sure to get under the skin if you can.
Step 3: Roast Everything Together
- All prepared ingredients from Steps 1 and 2
Place the seasoned chicken pieces skin-side up on top of the potatoes and carrots. I tend to nestle them right in the pan so the juices drip down and flavor the vegetables below. Roast everything in the preheated oven for 30 to 35 minutes, until the chicken skin is golden brown and crispy and the internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh.
Step 4: Add the Peas and Garnish
- 2 cups green peas
- Fresh rosemary for garnish
During the last 5 minutes of cooking, I scatter the green peas over the vegetables and let them warm through in the residual heat. Remove the pan from the oven and garnish everything with fresh rosemary sprigs and an extra crack of black pepper if you like. I love how the fresh herb garnish adds both flavor and that final restaurant touch.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The chicken stays juicy and the vegetables keep well when stored this way.
Freeze: You can freeze cooked chicken and vegetables in freezer bags or containers for up to 2 months. I recommend storing them separately from the peas for best texture.
Reheat: I prefer reheating in a 350-degree oven for about 15 minutes until warmed through, which keeps the chicken skin from getting soggy. You can also microwave individual portions, though the oven method gives better results.
What to Serve With This Herb Roasted Chicken & Veggie Bowl
- A crisp green salad with lemon vinaigrette to add freshness alongside the rich roasted flavors
- Crusty bread for soaking up the pan drippings and herb butter
- A light white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the herbs and roasted vegetables
- Creamed spinach for a classic steakhouse-style side dish
Estimated Nutrition
- Calories: 485
- Protein: 38g
- Fat: 22g
- Carbohydrates: 35g
(Estimated per serving, without optional ingredients)
Herb Roasted Chicken & Veggie Bowl
Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit and line a large roasting pan with parchment paper or aluminum foil. Toss potato wedges and baby carrots together in the pan with olive oil, half of the salt, and half of the black pepper. Spread them out in a single layer for even roasting and caramelization.
- Pat chicken leg quarters dry with paper towels. Combine melted butter with minced garlic, rosemary, thyme, paprika, and remaining salt and pepper in a small bowl. Brush herb mixture generously all over the chicken, getting under the skin if possible.
- Place seasoned chicken skin-side up on top of the potatoes and carrots, nestling them so pan juices drip down and flavor the vegetables. Roast for 30 to 35 minutes until chicken skin is golden brown and crispy and internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh.
- During the last 5 minutes of cooking, scatter green peas over the vegetables to warm through. Remove from oven and garnish with fresh rosemary sprigs and extra black pepper if desired.
