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Plate of crispy grilled chicken with golden fries

Crispy Grilled Chicken & Golden Fries Plate

A comforting classic that pairs savory, juicy chicken with crisp, golden fries, enhanced with fresh toppings and spices.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken leg quarters Choose organic for the best flavor.
  • 2 tbsp olive oil Try using artisan olive oil for marinating.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp dried parsley
For the Fries
  • 4 large potatoes, cut into fries Opt for firm, fresh potatoes for the crispiest fries.
  • 2 tbsp vegetable oil
  • 1 tsp salt
For the Sauce
  • 1 cup plain Greek yogurt Substitute with dairy-free yogurt if needed.
  • 1 tbsp chopped parsley
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • Salt and pepper to taste
For the Garnish
  • 2 pieces tomatoes, sliced
  • 1 piece red onion, thinly sliced
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a bowl, mix olive oil, paprika, garlic powder, onion powder, salt, black pepper, and dried parsley. Rub the mixture over the chicken leg quarters thoroughly. Allow the chicken to marinate for at least 30 minutes.
  2. Toss the cut potato fries with vegetable oil and a teaspoon of salt. Spread them evenly on a baking tray.
Cooking
  1. Preheat your oven to 425°F (220°C). Bake the chicken and fries together, cooking the chicken for about 40-45 minutes, and the fries for 30-35 minutes.
  2. Ensure the chicken skin turns golden brown. The chicken should reach an internal temperature of 165°F for safety.
Making the Sauce
  1. In a bowl, combine Greek yogurt, chopped parsley, minced garlic, lemon juice, salt, and pepper. Stir until smooth.
Serving
  1. Once cooked, arrange the chicken leg quarters, crispy fries, sliced tomatoes, and onions on a plate. Drizzle the yogurt sauce over everything and garnish with fresh parsley.

Notes

For best results, marinate the chicken overnight. Use a mandoline slicer for even fries and avoid overcrowding the baking tray.