Careme

Instructions

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1. 1.

   Heat the oven to 450°F with a rack in the upper-middle position. Pat dry 2 small chicken leg quarters, about 1½ lb total. Season all over and beneath the skin with 3½ teaspoons Diamond Crystal Salt flakes. Let stand while you prepare the vegetables.

2. 2.

   Core 2 medium orange bell peppers, about 12 oz total, and cut into 1½-inch pieces. Cut 8 oz Yukon Gold potatoes into ½-inch wedges. Mince 4 garlic cloves. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze out 2 tablespoons juice.

3. 3.

   Make the chicken rub by combining:

   • 1 tablespoon olive oil
   • 1 tablespoon lemon juice
   • 1 teaspoon lemon zest
   • 3 minced garlic cloves
   • ½ teaspoon ground allspice
   • ⅛ teaspoon ground cinnamon
   • ¼ teaspoon ground black pepper

   Rub over the chicken flesh and beneath the skin, leaving the outer skin mostly dry.

4. 4.

   On a large rimmed sheet pan, toss the prepared peppers and potatoes with:

   • 1 tablespoon olive oil
   • 1 minced garlic clove
   • 2 teaspoons Diamond Crystal Salt flakes
   • ¼ teaspoon ground black pepper

   Spread into a single layer, placing the potato wedges cut-side down. Nestle the seasoned chicken among the vegetables, skin-side up, without covering the vegetables.

5. 5.

   Roast for 35–40 minutes, turning the vegetables after 20 minutes, until the chicken skin is browned and the thickest part of the thigh reaches 175°F. The potatoes should be tender and the peppers lightly charred.

6. 6.

   Transfer the chicken to a plate and rest for 5 minutes. Toss the roasted vegetables with the remaining 1 tablespoon lemon juice and a little of the pan juices.

7. 7.

   Place one chicken leg quarter on each of two plates. Divide the peppers and potatoes alongside, and spoon the lemony pan juices around the chicken to keep its skin crisp.

Want more detail? See the temperature guide.