Introduction
This comforting roasted chicken plate brings together simple ingredients with big flavor. The juicy, golden-brown chicken leg is seasoned lightly and baked to perfection, creating a tender, satisfying centerpiece. Paired with buttery roasted potatoes, sweet carrots, and crisp green beans, the dish feels both nourishing and homestyle. A small dollop of mustard adds the perfect tangy contrast. This balanced plate is easy to prepare, meal-prep friendly, and ideal for weeknights when you want something wholesome without spending hours in the kitchen.
Ingredients
For the Chicken
- 1 chicken leg quarter
- 1 tbsp olive oil
- Salt & pepper
- ½ tsp garlic powder
- ½ tsp paprika
- Fresh parsley (optional)
For the Potatoes & Carrots
- 1 cup baby potatoes, sliced
- 1 cup carrots, sliced
- 1 tbsp olive oil
- Salt & pepper
- 2–3 garlic cloves, sliced
- Parsley for garnish
For the Green Beans
- 1½ cups green beans
- 1 tsp olive oil
- Salt & pepper
For Serving
- 1 tbsp mustard (optional)
Instructions
- Preheat oven to 200°C (400°F).
- Season chicken with oil, salt, pepper, garlic powder, and paprika. Place on a baking tray.
- In a bowl, toss sliced potatoes and carrots with oil, salt, pepper, and garlic. Arrange beside the chicken.
- Bake for 35–45 minutes, until chicken is golden and veggies are tender.
- Meanwhile, sauté or steam green beans until bright and crisp.
- Plate the chicken, potatoes, carrots, and green beans. Add mustard on the side and garnish with parsley.
Chef’s Tips
- Dry the chicken skin before seasoning for extra crispiness.
- Use baby potatoes—they roast faster and stay creamy inside.
- Add lemon zest or thyme to veggies for more aroma.
- Blanch green beans before sautéing to keep them bright and crisp.
- Let chicken rest 5 minutes before serving to keep it juicy.
