Instructions
Step 1. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, oregano, salt, black pepper, and lemon juice.
Step 2. Add the chicken legs and coat thoroughly with the marinade.
Step 3. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Step 4. Preheat the oven to 425°F (220°C) or prepare a grill for medium-high heat.
Step 5. Toss the fries with vegetable oil, salt, black pepper, and paprika.
Step 6. Arrange the fries in a single layer on a baking sheet.
Step 7. Bake for 25–30 minutes, turning halfway through, until golden and crispy.
Step 8. Grill or roast the chicken legs for 40–45 minutes, turning occasionally, until deeply golden and the internal temperature reaches 165°F (74°C).
Step 9. While the chicken cooks, prepare the herb dip by combining mayonnaise, sour cream, parsley, dill, lemon juice, garlic powder, salt, and black pepper in a small bowl.
Step 10. Stir until smooth and refrigerate until serving.
Step 11. Arrange the lettuce, tomato slices, cucumber slices, and red onion rings on a serving platter or individual plates.
Step 12. Remove the chicken and fries from the heat and allow the chicken to rest for 5 minutes.
Step 13. Sprinkle the fries with fresh parsley.
Step 14. Place the grilled chicken leg, crispy fries, salad, and herb dip on serving plates.
Step 15. Serve immediately while warm and enjoy.
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 until heated through.
Reheat fries in an oven or air fryer for 5–7 minutes to restore crispiness.
Keep the salad undressed and store separately for maximum freshness.
The herb dip can be refrigerated for up to 5 days in a sealed container.
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