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 herb mixture all over the chicken leg quarters.
Step 4. Place the chicken on a baking sheet or roasting pan.
Step 5. Roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
Step 6. While the chicken roasts, heat olive oil in a large skillet over medium heat.
Step 7. Add the diced potatoes and cook for 12 to 15 minutes, stirring occasionally, until golden and tender.
Step 8. Add the sliced onion and red bell pepper and cook for 5 minutes until softened.
Step 9. Stir in the minced garlic, dried parsley, salt, and black pepper, and cook for 1 minute more.
Step 10. Remove the potatoes from the heat and keep warm.
Step 11. In a large salad bowl, combine the mixed greens, cucumber, red bell pepper, yellow bell pepper, and cherry tomatoes.
Step 12. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Step 13. Drizzle the dressing over the salad and toss gently to combine.
Step 14. Arrange the roasted chicken, sautéed potatoes, and fresh salad on serving plates.
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 sautéed potatoes in a skillet over medium heat or in the microwave.
Store the salad and dressing separately to maintain freshness and crispness.
For meal prep, portion the chicken and potatoes into containers and add freshly dressed salad just before serving.
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