Instructions
Step 1. In a large bowl, combine olive oil, lemon juice, garlic, paprika, garlic powder, onion powder, salt, and black pepper.
Step 2. Add the chicken leg quarters and coat thoroughly. Cover and marinate for at least 1 hour, or overnight for best flavor.
Step 3. Preheat the oven to 425°F (220°C).
Step 4. Toss the fries with vegetable oil, salt, paprika, and garlic powder.
Step 5. Spread the fries on a baking sheet in a single layer and bake for 30–35 minutes, turning halfway through, until golden and crispy.
Step 6. While the fries bake, preheat a grill or grill pan to medium-high heat.
Step 7. Grill the chicken for 35–40 minutes, turning occasionally, until nicely charred and the internal temperature reaches 165°F (74°C).
Step 8. In a small bowl, whisk together the Greek yogurt, mayonnaise, dill, parsley, lemon juice, garlic, salt, and black pepper to make the creamy herb dip.
Step 9. In another bowl, combine the tomatoes, cucumber, red onion, olive oil, lemon juice, salt, black pepper, and parsley to prepare the salad.
Step 10. Remove the chicken from the grill and let it rest for 5 minutes.
Step 11. Arrange the grilled chicken, crispy fries, and fresh salad on serving plates.
Step 12. Serve with the creamy herb dip on the side.
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 350°F (175°C) oven for 10–15 minutes or until heated through.
For the crispiest texture, reheat fries in an oven or air fryer rather than a microwave.
Keep the salad and dip chilled and serve cold.
The grilled chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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