Instructions
Step 1: Preheat your oven to 425°F. Toss the potato wedges with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and crispy, stirring halfway through.
Step 2: While the potatoes cook, prepare the chicken leg quarter by patting it dry. Rub it with the remaining 1 tbsp olive oil, chili flakes, paprika, garlic powder, salt, and pepper. Place it on the baking sheet with the potatoes for the last 15-20 minutes of cooking, or until the skin is caramelized and the internal temperature reaches 165°F.
Step 3: In a large bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion. Toss gently to combine.
Step 4: Top the salad with crumbled feta cheese and drizzle with lemon vinaigrette if desired.
Step 5: Plate everything together, arranging the spicy roasted chicken, crispy potato wedges, and garden salad on your serving dish. Serve immediately while everything is hot and fresh.
Storage and Reheating Tips
Store leftovers in separate airtight containers, keeping the chicken and potatoes together and the salad separately. This prevents the greens from wilting and allows each component to maintain its texture.
The chicken and potatoes will keep for up to 3 days in the refrigerator. Reheat them in a 350°F oven for about 10 minutes until warmed through, or microwave for 1-2 minutes for a quicker option.
The salad greens are best enjoyed fresh on the day of serving. However, you can prep the vegetables ahead and assemble just before eating for maximum freshness.
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