Instructions
Step 1: Preheat your oven to 400°F (200°C). Pat the chicken leg quarters dry with paper towels.
Step 2: In a small bowl, combine garlic powder, smoked paprika, onion powder, black pepper, and salt. Rub this seasoning mixture all over the chicken quarters, then drizzle with 2 tbsp olive oil.
Step 3: Place the chicken on a baking sheet and roast for 25 minutes. Remove from the oven and brush generously with BBQ sauce, then return to bake for another 10-12 minutes until the glaze is caramelized and the chicken reaches an internal temperature of 165°F (74°C).
Step 4: While the chicken cooks, prepare the coleslaw. In a large bowl, combine shredded cabbage and carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, and sugar. Pour the dressing over the vegetables and toss well. Season with salt and pepper to taste.
Step 5: For the veggie medley, toss broccoli florets and red bell pepper slices with 1 tbsp olive oil, garlic powder, salt, and pepper. Roast on a separate baking sheet for 12-15 minutes until tender and slightly charred.
Step 6: Slice the cucumber into thin rounds. Assemble your plate by placing the BBQ chicken, coleslaw, roasted vegetables, and cucumber slices in an attractive arrangement.
Storage and Reheating Tips
Store the BBQ chicken and vegetables separately in airtight containers in the refrigerator for up to three days. Keep the coleslaw in its own container to prevent it from becoming soggy.
To reheat, place the chicken on a baking sheet and warm at 350°F (175°C) for about 10 minutes until heated through. You can also warm it quickly in the microwave, but the oven helps maintain the crispy glaze.
The coleslaw is best served fresh or chilled straight from the refrigerator. Reheat the vegetables gently in a skillet over medium heat for 3-4 minutes, stirring occasionally.
For make-ahead meal prep, season and portion the raw chicken the night before, then bake when ready to serve.
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