Roast Chicken with Herb Potatoes, Rice & Garden Salad

This Roast Chicken with Herb Potatoes, Rice & Garden Salad is a complete and satisfying meal featuring juicy roasted chicken, golden herb-seasoned potatoes, fluffy white rice, and a fresh garden salad. Perfect for family dinners or meal prep, this dish combines comforting flavors with fresh vegetables for a well-balanced plate.

Ingredients

For the Roast Chicken

4 chicken leg quarters

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon lemon juice

For the Herb Potatoes

1½ pounds Yukon Gold potatoes, peeled and cut into chunks

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried parsley

½ teaspoon salt

¼ teaspoon black pepper

For the Rice

2 cups long-grain white rice

4 cups water or chicken broth

1 tablespoon butter

½ teaspoon salt

For the Garden Salad

3 cups lettuce, chopped

1 medium tomato, sliced

½ cucumber, sliced

¼ red onion, thinly sliced

For the Salad Dressing

2 tablespoons olive oil

1 tablespoon lemon juice

½ teaspoon Dijon mustard

¼ teaspoon salt

⅛ teaspoon black pepper

For Garnish

1 tablespoon fresh parsley, chopped

1 red chili pepper (optional)

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