Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Wash and cut the potatoes into wedges, then pat them dry thoroughly.
Step 3: In a bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
Step 4: Spread the wedges evenly on a baking sheet lined with parchment paper.
Step 5: In another bowl, combine melted butter, smoked paprika, garlic powder, thyme, parsley, cayenne pepper, salt, and black pepper.
Step 6: Coat the chicken leg quarters evenly with the seasoning mixture.
Step 7: Arrange the chicken on a baking tray or grill pan.
Step 8: Bake or grill the chicken for 40–45 minutes, turning halfway through, until golden brown and fully cooked.
Step 9: Roast the potato wedges for 30–35 minutes, flipping halfway through until crispy and golden.
Step 10: In a bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, sugar, and salt to prepare the creamy coleslaw.
Step 11: Arrange the grilled chicken, roasted wedges, coleslaw, and cucumber slices on serving plates.
Step 12: Garnish with chopped parsley and serve hot.
Storage and Reheating Tips
Store leftover chicken, wedges, and coleslaw separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potato wedges in a 375°F oven or air fryer for 10–15 minutes until heated through and crispy.
Avoid microwaving the wedges if possible, as they may lose their crisp texture.
Coleslaw and cucumber slices should be kept chilled and served cold for the best freshness and flavor.
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