Instructions
Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: Pat the chicken leg quarter dry and place it on a baking sheet. Drizzle with olive oil and season generously with paprika, dried herbs, salt, and black pepper.
Step 3: Arrange the cubed potatoes, bell peppers, and chopped onion around the chicken. Toss the veggies with a drizzle of olive oil, salt, and pepper.
Step 4: Roast everything for 30 to 35 minutes until the chicken is golden brown and the vegetables are tender and caramelized.
Step 5: While everything roasts, toss your mixed greens and cucumber slices together in a bowl.
Step 6: Once cooked, plate the roasted chicken and vegetables alongside the fresh salad and enjoy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salad separate if you want it to stay crisp.
Reheat the chicken and roasted vegetables in a 350 degree oven for about 10 minutes, or microwave for 2 to 3 minutes until warmed through.
This plate is also delicious served cold the next day as a protein-packed lunch. Just keep the dressing separate and add it fresh.
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