Instructions
Step 1. In a large bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, thyme, salt, black pepper, lemon juice, and rosemary.
Step 2. Add the chicken leg quarters and coat thoroughly with the marinade.
Step 3. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Step 4. Preheat the oven to 425°F (220°C).
Step 5. Toss the potato wedges with olive oil, garlic powder, oregano, paprika, salt, black pepper, and red pepper flakes.
Step 6. Arrange the chicken and potato wedges on a large baking sheet.
Step 7. Roast for 40–45 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C).
Step 8. Remove the chicken from the oven and let it rest for 5 minutes.
Step 9. In a large bowl, combine the lettuce, cucumber, tomatoes, red onion, and feta cheese.
Step 10. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, black pepper, and oregano.
Step 11. Drizzle the dressing over the salad and toss gently.
Step 12. Arrange the roasted potato wedges and salad on serving plates.
Step 13. Place the roasted chicken leg quarter beside the potatoes and salad.
Step 14. Spoon any pan juices over the chicken for extra flavor.
Step 15. Serve immediately while warm.
Storage and Reheating Tips
Store leftover chicken, potatoes, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potato wedges in a 375°F (190°C) oven for 10–15 minutes until heated through.
Keep the salad and dressing separate for maximum freshness.
The roasted potatoes can be reheated in an air fryer to restore crispness.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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