Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. In a small bowl, combine olive oil, rosemary, thyme, oregano, garlic powder, paprika, salt, black pepper, and lemon juice.
Step 3. Rub the seasoning mixture evenly over the chicken leg quarters.
Step 4. Place the chicken on a baking sheet and roast for 40 to 45 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 5. While the chicken roasts, heat olive oil in a large skillet over medium heat.
Step 6. Add the diced potatoes and cook for 12 to 15 minutes, stirring occasionally, until lightly browned and tender.
Step 7. Add the sliced red bell pepper and cook for 4 to 5 minutes.
Step 8. Stir in the minced garlic, parsley, thyme, salt, and black pepper and cook for 1 minute more.
Step 9. Remove the potatoes from the heat and keep warm.
Step 10. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Step 11. Place the mixed greens and cucumber slices in a salad bowl.
Step 12. Drizzle with the dressing and toss gently to coat.
Step 13. Arrange the roasted chicken, sautéed potatoes, and garden salad on serving plates.
Step 14. Sprinkle with fresh parsley before serving.
Step 15. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover chicken, potatoes, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a 350°F (175°C) oven for 10 to 15 minutes or until heated through.
Warm the potatoes in a skillet over medium heat or in the microwave until hot.
Store the salad and dressing separately to maintain freshness and crisp texture.
For meal prep, portion the chicken and potatoes into containers and add fresh salad just before serving.
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