Spicy Roasted Chicken Leg with Seasoned Fries & Fresh Salad

Instructions

Step 1: Preheat your oven to 400°F (200°C). Pat the chicken leg dry with paper towels for crispier skin.

Step 2: Mix olive oil, minced garlic, paprika, chili flakes, dried herbs, salt, and pepper in a small bowl to create your spice paste.

Step 3: Rub the spice mixture generously all over the chicken leg, making sure to coat every surface.

Step 4: Arrange potatoes on a baking sheet, toss lightly with a drizzle of oil, salt, and pepper. Place the seasoned chicken leg on the same sheet.

Step 5: Roast for 35-40 minutes until the chicken skin is golden brown and crispy, and the potatoes are golden and tender.

Step 6: While everything roasts, arrange fresh lettuce leaves and cucumber slices on a plate as your base salad.

Step 7: Once cooked, plate your roasted chicken leg and fries alongside the fresh salad. Serve with ketchup for dipping.

Storage and Reheating Tips

Store leftover chicken and fries in separate airtight containers in the refrigerator for up to 3 days. Keep the salad fresh by storing it separately without dressing.

To reheat the chicken and fries, preheat your oven to 375°F and bake for 10-12 minutes until heated through and fries regain their crispiness. Avoid microwaving if you want to maintain that crispy texture.

The fresh salad is best served chilled and assembled just before eating for maximum crunch and freshness.