Herb Butter Roasted Chicken

Ingredients

• 4 Count - chicken leg quarters - 4 (pieces), Pat dry before roasting; arrange skin-side up.
• 1.5 Pound - russet potatoes - 1 1/2 (lb), Cut into 1-inch pieces.
• 12 Ounce - carrots - 12 (oz), Peel and cut into 2-inch pieces.
• 1 Count - yellow onion - 1 (large), Slice into wedges.
• 4 Tablespoon - unsalted butter - 4 (tbsp), Use softened butter for the herb butter mixture.
• 2 Tablespoon - fresh rosemary - 2 (tbsp), Chop before mixing into the butter.
• 3 Count - garlic - 3 (cloves), Mince before mixing into the butter.
• 1 Tablespoon - olive oil - 1 (tbsp)
• 1.5 Teaspoon - kosher salt - 1 1/2 (tsp)
• 0.5 Teaspoon - black pepper - 1/2 (tsp)

Instructions

1. Preheat and prep ingredients

   1. *Preheat the oven to 425°F*; cut the potatoes into 1-inch pieces, peel and cut the carrots into 2-inch pieces, slice the onion into wedges, mince the garlic, and chop the *fresh rosemary*.

2. Arrange chicken and vegetables

   2. Pat the *chicken leg quarters* dry with paper towels, then place them skin-side up in the roasting pan with the potatoes, carrots, and onion.

3. Make herb butter

   3. In a small bowl, stir together the *softened butter*, olive oil, garlic, rosemary, salt, and black pepper until combined.

4. Coat chicken and vegetables

   4. Rub the *herb butter* over the chicken skin, then toss the vegetables lightly in the pan so they get coated with some of the butter mixture.

5. Roast

   5. Roast for *45 to 50 minutes*, turning the vegetables once halfway through, until the chicken skin is browned and the vegetables are *tender and golden*.

6. Check doneness and rest

   6. Check that the thickest part of the chicken reaches *165°F* on an instant-read thermometer, then rest the chicken for *5 minutes* before serving.