Honey BBQ Chicken Leg Quarter with Creamy Coleslaw and Fresh Vegetables

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, salt, and black pepper.

Step 3. Rub the seasoning mixture evenly over the chicken leg quarters.

Step 4. Place the chicken on a baking sheet lined with parchment paper.

Step 5. Roast for 30 minutes.

Step 6. While the chicken is roasting, combine the barbecue sauce and honey in a small bowl.

Step 7. Remove the chicken from the oven and brush generously with the honey BBQ glaze.

Step 8. Return the chicken to the oven and roast for an additional 10–15 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is caramelized.

Step 9. Meanwhile, prepare the coleslaw by combining the cabbage, carrots, and purple cabbage in a large bowl.

Step 10. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Step 11. Pour the dressing over the cabbage mixture and toss until evenly coated.

Step 12. Steam the broccoli for 4–5 minutes until tender-crisp, then allow it to cool slightly.

Step 13. Arrange the cucumber slices, red bell pepper strips, and broccoli on serving plates.

Step 14. Add a portion of creamy coleslaw and place the glazed chicken leg quarter alongside the vegetables.

Step 15. Garnish with fresh parsley if desired and serve immediately.

Storage and Reheating Tips

Store leftover chicken, coleslaw, and vegetables separately in airtight containers in the refrigerator for up to 3 days.

Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.

Serve the coleslaw chilled and do not reheat.

Fresh vegetables can be stored in sealed containers and enjoyed cold or at room temperature.

For meal prep, keep the coleslaw separate from the vegetables and chicken until ready to serve for the best texture and freshness.