Step 1

Preheat the oven to 375℉ (190℃). (If making immediately.)

Step 2

Combine garlic, onion powder, thyme, parsley, paprika, and pepper in a small bowl. Pour in melted butter or oil and mix. Set aside.

Step 3

Wash chicken leg quarters and thoroughly dry with paper towels.

Step 4

Place the chicken in a large bowl, salt to taste, then thoroughly marinade with garlic mixture. Repeat with potato and vegetables.

Step 5

Refrigerate until ready to cook. The chicken will keep for about 24 hours in the fridge.

Step 6

Line a baking pan with foil and insert a wire rack. Lightly coat the baking pan with non-stick spray. You can also bake it in a large 9x13 baking pan with potatoes next to it.

Step 7

Arrange the chicken legs quarters in a single layer. Place potatoes and carrots underneath the chicken. The drippings from the chicken will slowly drip onto the vegetables, making them extra flavorful.

Step 8

Bake in a preheated 375℉/190℃ oven until cooked through and the skin is crispy, for about 45-60 minutes or until the meat thermometer inserted into the thickest part reaches at least 165℉ (74℃) when checked with an instant-read thermometer. (Chicken legs and thighs can handle a higher temperature than the breast, so don't worry if it gets to 180℉ (82℃).)

Step 9

Rotate chicken legs quarters halfway through-roughly 25 minutes. If it starts to over-brown, cover it with aluminum foil.

Step 10

Remove from oven and serve with the potatoes and carrots. Enjoy!