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1. Roast the Chicken:
Preheat your oven to 400°F (200°C).
Rub the chicken leg quarter with olive oil, garlic powder, rosemary, salt, and pepper.
Place on a baking sheet or in a roasting pan and roast for 40–45 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
2. Caramelize the Carrots:
While the chicken is roasting, melt the butter in a pan over medium heat.
Add baby carrots and a pinch of salt. Cook for about 5 minutes until slightly tender.
Stir in brown sugar or honey and continue cooking for another 5–7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized.
3. Sauté the Green Beans:
In a separate skillet, heat olive oil over medium-high heat.
Add the garlic and cook for 30 seconds until fragrant.
Toss in the green beans and sauté for 6–8 minutes until bright green and lightly blistered but still crisp-tender.
4. Assemble and Serve:
Plate the roasted chicken alongside the glossy caramelized carrots and garlicky green beans. Serve immediately for a warm and flavorful dinner.
Serving and storage tips:
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