Roasted Chicken Leg with Potatoes and Garden Salad

This Roasted Chicken Leg with Potatoes and Garden Salad is a hearty and satisfying meal featuring a juicy, well-seasoned chicken leg, crispy roasted potatoes, a fresh mixed salad, and a creamy dipping sauce. It’s perfect for a family dinner or a wholesome lunch packed with flavor and texture.

Ingredients

For the Chicken:

2 whole chicken legs (thigh and drumstick attached)

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon chili flakes

For the Roasted Potatoes:

1½ lbs (680 g) potatoes, cut into chunks

2 tablespoons olive oil

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

For the Garden Salad:

3 cups mixed lettuce, chopped

1 cup cherry tomatoes, halved

½ cucumber, sliced

For the Creamy Dressing:

¼ cup mayonnaise

1 tablespoon ketchup

1 teaspoon lemon juice

½ teaspoon garlic powder

1 tablespoon water

Continue the instructions on the next page.