Roasted Chicken Leg with Crispy Potatoes and Garden Salad

This Roasted Chicken Leg with Crispy Potatoes and Garden Salad is a simple yet flavorful meal featuring juicy oven-roasted chicken, golden seasoned potatoes, a fresh salad, and a sweet chili dipping sauce. It’s a balanced and satisfying dish perfect for lunch, dinner, or meal prep.

Ingredients

For the Roasted Chicken

4 chicken leg quarters
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper

For the Crispy Roasted Potatoes

1½ pounds (700 g) Yukon Gold potatoes, cut into large chunks
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

For the Garden Salad

4 cups romaine lettuce, chopped
1 cucumber, sliced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced

For the Sweet Chili Sauce

¼ cup sweet chili sauce

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