Roast Chicken with Herb Potatoes, Rice & Garden Salad

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, oregano, salt, black pepper, and lemon juice.

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

Step 4. Arrange the chicken on a baking sheet and roast for 40 to 45 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

Step 5. Toss the potato chunks with olive oil, garlic powder, parsley, salt, and black pepper.

Step 6. Spread the potatoes on a baking sheet and roast for 30 to 35 minutes, turning halfway through, until golden and tender.

Step 7. Rinse the rice thoroughly under cold water.

Step 8. In a medium saucepan, combine the rice, water or broth, butter, and salt.

Step 9. Bring to a boil, reduce the heat to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed.

Step 10. Remove from the heat and let the rice rest for 5 minutes before fluffing with a fork.

Step 11. In a large bowl, combine the lettuce, tomato slices, cucumber slices, 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 roasted chicken, herb potatoes, rice, and salad on serving plates.

Step 15. Garnish with chopped parsley and a red chili pepper if desired.

Step 16. Serve immediately and enjoy.

Storage and Reheating Tips

Store the chicken, potatoes, rice, and salad separately in airtight containers in the refrigerator for up to 4 days.

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

Warm the potatoes in an oven or air fryer to maintain their crisp texture.

Reheat the rice with a splash of water in the microwave to keep it fluffy.

Store the salad and dressing separately and combine only before serving to preserve freshness.