Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. In a small bowl, combine olive oil, garlic powder, onion powder, paprika, thyme, rosemary, salt, black pepper, and lemon juice.
Step 3. Rub the seasoning mixture evenly over the chicken thighs.
Step 4. Arrange the chicken on one side of a large baking sheet.
Step 5. In a bowl, toss the potatoes and carrots with olive oil, parsley, thyme, salt, and black pepper.
Step 6. Spread the vegetables on the other side of the baking sheet.
Step 7. Roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
Step 8. While the chicken roasts, combine the green cabbage, red cabbage, and grated carrot in a large bowl.
Step 9. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
Step 10. Pour the dressing over the cabbage mixture and toss well. Refrigerate until ready to serve.
Step 11. In another bowl, combine the lettuce, cucumber, cherry tomatoes, and red onion.
Step 12. Whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Step 13. Drizzle the dressing over the salad and toss gently.
Step 14. Arrange the roast chicken, roasted potatoes and carrots, coleslaw, and fresh salad on serving plates.
Step 15. Serve immediately while the chicken and vegetables are warm.
Storage and Reheating Tips
Store the chicken, roasted vegetables, coleslaw, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and vegetables in a 350°F (175°C) oven for 10 to 15 minutes or until heated through.
For crispier potatoes, reheat them in an air fryer or oven at 400°F (200°C) for 5 to 7 minutes.
Keep the coleslaw and salad chilled and do not reheat them.
For meal prep, store the dressings separately and assemble the fresh components just before serving.
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