Instructions
Step 1: Preheat your oven to 400°F. Pat the chicken leg quarters dry and season them generously with salt, pepper, and paprika.
Step 2: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 4-5 minutes until golden, then flip and sear the other side for 3 minutes.
Step 3: In a small bowl, whisk together honey, soy sauce, and minced garlic. Pour this mixture over the chicken in the skillet.
Step 4: Transfer the skillet to the oven and bake for 25-30 minutes, basting the chicken with the glaze every 10 minutes, until the internal temperature reaches 165°F.
Step 5: While the chicken cooks, prepare your fries according to package directions until golden and crispy. Season with salt.
Step 6: Arrange the fresh salad on a plate with cherry tomatoes, sliced red onion, and fresh kale or greens. Toss lightly.
Step 7: Remove the chicken from the oven and garnish with fresh parsley. Plate everything together with the fries, salad, and a small bowl of yogurt or ranch sauce on the side.
Storage and Reheating Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the salad and fries separate to maintain freshness and crispiness.
To reheat, place the chicken on a baking sheet and warm in a 350°F oven for about 10-12 minutes until heated through. This preserves the crispy skin better than microwaving.
Fries are best enjoyed fresh, but leftovers can be crisped up in a 400°F oven for 5 minutes. Prepare a fresh salad when serving leftovers for the best experience.
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