Instructions
Step 1: In a large bowl, combine olive oil, lemon juice, paprika, garlic powder, onion powder, oregano, parsley, salt, and black pepper.
Step 2: Add the chicken leg quarters and coat thoroughly with the marinade. Cover and refrigerate for at least 1 hour.
Step 3: Preheat the oven to 425°F (220°C).
Step 4: Toss the fries with vegetable oil, salt, garlic powder, and paprika.
Step 5: Spread the fries in a single layer on a baking sheet lined with parchment paper.
Step 6: Place the chicken leg quarters on a separate baking sheet or roasting pan.
Step 7: Roast the chicken for 45–50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
Step 8: Bake the fries for 30–35 minutes, turning halfway through cooking, until crispy and golden.
Step 9: For extra color, broil the chicken for the final 2–3 minutes of cooking.
Step 10: In a large bowl, combine the lettuce, cherry tomatoes, red onion, and parsley.
Step 11: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, dill, parsley, garlic powder, salt, and black pepper until smooth.
Step 12: Remove the chicken from the oven and allow it to rest for 5 minutes.
Step 13: Arrange the chicken, French fries, and garden salad on serving plates.
Step 14: Serve the garlic herb dip alongside the fries and chicken.
Step 15: Garnish with additional chopped parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, fries, salad, and dip separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 375°F (190°C) oven for 10–15 minutes or until heated through.
For the crispiest fries, reheat them in an air fryer or 400°F (200°C) oven for 5–7 minutes.
Keep the salad and dip refrigerated and serve cold.
The garlic herb dip can be stored in a sealed container in the refrigerator for up to 5 days.
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