Herb Roasted Chicken Leg Quarters with Roasted Potatoes and Creamy Coleslaw

Instructions

Step 1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease a roasting pan.

Step 2. In a small bowl, combine paprika, garlic powder, onion powder, dried parsley, thyme, salt, black pepper, and smoked paprika.

Step 3. Pat the chicken leg quarters dry and rub them with olive oil.

Step 4. Coat the chicken evenly with the seasoning mixture and place on one side of the baking sheet.

Step 5. In a large bowl, toss the potato cubes with olive oil, garlic powder, parsley, paprika, salt, and black pepper.

Step 6. Spread the potatoes on the other side of the baking sheet in a single layer.

Step 7. Roast for 40–45 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.

Step 8. While the chicken and potatoes are roasting, combine the green cabbage, purple cabbage, and shredded carrot in a large bowl.

Step 9. In a separate bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, sugar, salt, and black pepper.

Step 10. Pour the dressing over the cabbage mixture and toss until evenly coated.

Step 11. Refrigerate the coleslaw for at least 15 minutes before serving.

Step 12. Remove the chicken and potatoes from the oven and allow them to rest for 5 minutes.

Step 13. Sprinkle the chicken and potatoes with fresh parsley.

Step 14. Serve the herb roasted chicken leg quarters with roasted potatoes and creamy coleslaw.

Storage and Reheating Tips

Store leftover chicken, potatoes, and coleslaw in separate airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or until heated through.

The potatoes can also be reheated in an air fryer for a crispier texture.

The coleslaw is best enjoyed within 2 days and should be kept refrigerated.

Do not freeze the coleslaw, as the dressing may separate and the vegetables may become watery.

Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.