Roasted Chicken Leg with Crispy Potatoes and Garden Salad

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Pat the chicken leg quarters dry with paper towels.

Step 3. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, thyme, salt, and black pepper.

Step 4. Rub the seasoning mixture evenly over the chicken.

Step 5. Place the chicken on a large baking sheet or roasting pan.

Step 6. In a separate bowl, toss the potato chunks with olive oil, paprika, garlic powder, salt, and black pepper.

Step 7. Arrange the potatoes around the chicken in a single layer.

Step 8. 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 crispy.

Step 9. Turn the potatoes halfway through cooking for even browning.

Step 10. While the chicken and potatoes are roasting, prepare the salad by combining the lettuce, cucumber, cherry tomatoes, and red onion in a large bowl.

Step 11. Toss the salad gently and keep chilled until ready to serve.

Step 12. Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.

Step 13. Arrange the roasted chicken leg, crispy potatoes, and garden salad on serving plates.

Step 14. Serve with sweet chili sauce on the side for dipping.

Storage and Reheating Tips

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

Keep the sweet chili sauce refrigerated after opening.

Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or until heated through.

For best results, serve the salad fresh and do not reheat it.

Leftover chicken can be shredded and used in wraps, sandwiches, or salads for quick meals.