Herb-Roasted Chicken with Garlic Green Beans and Rustic Veggie Medley

This delicious meal consists of roasted chicken leg, sautéed green beans, oven-roasted potatoes and carrots, and a serving of mustard. Here’s a full recipe so you can recreate it:

🍗 Roasted Chicken Leg Quarters

• 2 chicken leg quarters
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried thyme or rosemary
• 1 tsp paprika
• Salt and pepper to taste
• Juice of ½ lemon (optional)
• Fresh parsley for garnish (optional)

1. Preheat oven to 400°F (200°C).
2. Mix olive oil, garlic, thyme, paprika, salt, and pepper.
3. Rub the mixture over the chicken.
4. Place in a baking dish and roast for 35–45 minutes or until golden and internal temperature reaches 165°F (75°C).
5. Garnish with chopped parsley if desired

🥔 Roasted Potatoes and Carrots

• 3–4 small potatoes, sliced
• 2–3 carrots, sliced
• ½ onion, sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian herbs or parsley
• Salt and pepper to taste

1. Toss potatoes, carrots, and onion in olive oil, garlic powder, herbs, salt, and pepper.
2. Spread on a baking sheet in a single layer.
3. Roast in the oven at 400°F (200°C) for 25–30 minutes or until golden and tender.

🥗 Sautéed Green Beans

• 2 cups fresh green beans, trimmed
• 1 tbsp olive oil or butter
• 1 garlic clove, minced
• Salt and pepper to taste

1. Blanch green beans in boiling water for 2–3 minutes, then transfer to ice water.
2. Heat olive oil in a pan, sauté garlic for 1 minute.
3. Add green beans, season with salt and pepper, and sauté for 5–7 minutes until tender-crisp.

🥄 Optional: Mustard Sauce

Just serve with a dollop of Dijon or whole-grain mustard on the side for dipping the chicken.