Description
A delicious and hearty meal featuring roasted chicken leg quarters, crispy potato wedges, and a refreshing Greek salad.
Ingredients
Scale
- 4 chicken leg quarters
- 4 large potatoes, cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 4 cups romaine lettuce, chopped
- 1 1/2 cups cucumbers, sliced
- 1 cup tomatoes, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil, for salad
- 1 tablespoon red wine vinegar or lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400°F.
- Pat the chicken leg quarters dry with paper towels.
- In a small bowl, mix olive oil, melted butter, garlic, lemon juice, paprika, garlic powder, onion powder, oregano, dried parsley, thyme, salt, and black pepper.
- Brush the seasoning mixture generously over the chicken leg quarters and potato wedges.
- Arrange the chicken and potatoes on a large baking sheet or roasting pan in a single layer.
- Roast for 40–45 minutes, turning the potatoes halfway through, until the chicken skin is golden and the internal temperature reaches 165°F.
- While the chicken cooks, add romaine lettuce, cucumbers, tomatoes, red onion, and feta cheese to a large bowl.
- Drizzle the salad with olive oil and red wine vinegar or lemon juice. Season with salt and black pepper, then toss gently.
- Remove the chicken and potatoes from the oven and let the chicken rest for 5 minutes.
- Serve each roasted chicken leg quarter with crispy potato wedges and a scoop of Greek salad. Garnish with fresh parsley.
Notes
- For crispier skin, pat the chicken dry before seasoning.
- Let the chicken rest before serving to keep it juicy.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 6g
- Sodium: 450mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 180mg
Keywords: Roasted Chicken Leg Quarter, Roasted Chicken with Potatoes, Crispy Potato Wedges, Greek Salad with Feta, Easy Roasted Chicken, Chicken and Potato Dinner