Roasted Chicken with Potato Wedges and Fresh Salad

Instructions

Step 1: Preheat the oven to 200°C.

Step 2: Wash and cut the potatoes into wedges, then toss them with olive oil, paprika, salt, and black pepper.

Step 3: Arrange the potato wedges on a baking tray and roast for 35 to 40 minutes until golden and crispy, turning halfway through cooking.

Step 4: In a bowl, season the chicken pieces with olive oil, garlic powder, onion powder, chili powder, paprika, salt, black pepper, lemon juice, and melted butter.

Step 5: Arrange the chicken pieces on a baking tray lined with parchment paper.

Step 6: Roast the chicken for 35 to 40 minutes until fully cooked and golden brown.

Step 7: Prepare the salad by combining chopped lettuce, cucumber slices, tomato slices, and julienned carrots in a bowl.

Step 8: Drizzle salad dressing or olive oil over the salad and toss gently.

Step 9: Arrange the roasted chicken, crispy potato wedges, and fresh salad on serving plates.

Step 10: Serve immediately while warm and flavorful.

Storage and Reheating Tips

Store leftover chicken and potato wedges in separate airtight containers in the refrigerator for up to 3 days. Keep the salad refrigerated separately for freshness.

Reheat the chicken and potato wedges in an oven or air fryer at 180°C for 5 to 10 minutes until heated through and crispy. The salad is best served fresh and should not be reheated.