Roasted Chicken Leg with Potatoes and Garden Salad

Instructions

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

Step 2. Pat the chicken legs dry with paper towels.

Step 3. In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and chili flakes.

Step 4. Rub the chicken with olive oil and coat evenly with the seasoning mixture.

Step 5. In a large bowl, toss the potato chunks with olive oil, garlic powder, paprika, salt, and black pepper.

Step 6. Arrange the chicken legs and potatoes on a baking sheet lined with parchment paper.

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) and the potatoes are golden brown.

Step 8. While the chicken cooks, prepare the dressing by whisking together mayonnaise, ketchup, lemon juice, garlic powder, and water until smooth.

Step 9. Wash and prepare the lettuce, cherry tomatoes, and cucumber.

Step 10. Combine the salad ingredients in a large bowl.

Step 11. Remove the chicken and potatoes from the oven and let the chicken rest for 5 minutes.

Step 12. Arrange the roasted chicken, potatoes, salad, and dressing on serving plates.

Step 13. Serve immediately and enjoy.

Storage and Reheating Tips

Store leftover chicken, potatoes, salad, and dressing separately in airtight containers.

The chicken and potatoes can be refrigerated for up to 4 days.

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

Reheat the potatoes in an oven or air fryer at 375°F (190°C) for 5–8 minutes to restore crispness.

Store the salad and dressing in the refrigerator for up to 2 days. Keep the dressing separate until serving to maintain freshness.

Cooked chicken and potatoes can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.