Instructions
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Step 2: Pat the chicken leg quarters dry with paper towels, then rub them with 2 tbsp olive oil, garlic powder, dried herbs, salt, and black pepper on all sides.
Step 3: Toss the potato wedges with 1 tbsp olive oil, chili flakes, salt, and pepper in a bowl until well coated.
Step 4: Arrange the chicken and potatoes on the prepared baking sheet, leaving some space between them for even cooking.
Step 5: Roast in the oven for 35 to 40 minutes until the chicken skin is golden and crispy and the internal temperature reaches 165°F.
Step 6: While everything roasts, toss the mixed salad ingredients together in a bowl and top with feta cheese just before serving.
Step 7: Remove the baking sheet from the oven and let cool for 2 minutes before plating alongside the fresh salad.
Storage and Reheating Tips
Store leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 3 days. The salad is best eaten fresh, so keep it separate and make a new batch if needed.
To reheat, place the chicken and potatoes on a baking sheet at 350°F for about 10 to 12 minutes until warmed through. This keeps them crispy rather than using the microwave.
You can also enjoy the leftover chicken shredded on a fresh salad or tucked into a wrap for a quick lunch the next day.
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