Instructions
Step 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Step 2. In a small bowl, whisk together olive oil, barbecue sauce, honey, garlic powder, onion powder, paprika, salt, and black pepper.
Step 3. Pat the chicken leg quarters dry and coat them thoroughly with the BBQ mixture.
Step 4. Place the chicken on one side of the prepared baking sheet.
Step 5. In a large bowl, toss the baby potatoes with olive oil, garlic powder, parsley, paprika, salt, and black pepper.
Step 6. Arrange the potatoes around the chicken in a single layer.
Step 7. Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and tender.
Step 8. Brush the chicken with additional barbecue sauce during the last 10 minutes of cooking for a glossy glaze.
Step 9. While the chicken cooks, combine the lettuce, cucumber, cherry tomatoes, and radishes in a large bowl.
Step 10. Whisk together olive oil, lemon juice, salt, and black pepper and toss with the salad just before serving.
Step 11. Remove the chicken and potatoes from the oven and let the chicken rest for 5 minutes.
Step 12. Arrange the chicken, roasted potatoes, and garden salad on serving plates or meal prep containers.
Step 13. Serve with a small container of barbecue sauce on the side for dipping.
Storage and Reheating Tips
Store the chicken, potatoes, salad, and barbecue sauce separately in airtight containers in the refrigerator for up to 4 days.
For meal prep, keep the salad undressed until ready to eat to maintain freshness and crispness.
Reheat the chicken and potatoes in a 350°F (175°C) oven for 10–15 minutes or in the microwave until heated through.
The roasted potatoes can also be reheated in an air fryer for 3–5 minutes to restore their crisp texture.
Do not freeze the salad, as the vegetables will lose their crunch after thawing.
Freeze the cooked chicken for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
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