Scale

4 large bone in skin on chicken leg quarters (also use chicken thighs)

1 large navel orange- cut in slices

1 large yellow onion- sliced

2 large zucchini- cut in 2 inch cubes

4 large whole carrots- cut in 2 inch slices

1 lb bag of petite potato medley- cut petite potatoes in half

1 tablespoon fresh thyme- chopped

1 tablespoon fresh oregano- chopped

1 tablespoon fresh rosemary- chopped

2 tablespoons fresh mint- chopped

coarse sea salt and fresh ground pepper to taste

honey for drizzling

1/2 cup of olive oil

Chili flakes (optional) *see note

4 tablespoons of butter- cut into 1 tablespoon chunks

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Preheat oven to 400 degrees F
Line a baking sheet with tinfoil
Place all the vegetables and potatoes on the baking sheet- add 1/4 cup of the olive oil and all the herbs (reserve ONLY the mint)
Season with coarse sea salt and pepper then toss
Place a cookie cooling rack on top of the vegetables
Place the chicken thighs on the rack and rub with the remain olive oil, season again with salt and pepper
Place the 1 tablespoon of butter, 1 slice of orange, and a pinch of the mint underneath the skin of each chicken leg quarter
Sprinkle remaining mint on top of chicken
Place any remaining orange slices around the chicken
Drizzle top of the chicken with honey and a little more olive oil, sprinkle tops with chili flakes for extra spice (or *spiced honey recipe)
Bake at 400 for 15 minutes and 350 for an additional 45 minutes- if the chicken starts to get too dark on top at the end tent with foil

If you want to go the extra mile and make your own spiced honey (which I do) I use this recipe: https://mayeightyfive.com/blog/spiced-honey