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Grilled chicken leg served with roasted potatoes and fresh garden salad

Grilled Chicken Leg with Roasted Potatoes & Fresh Garden Salad

A delightful combination of marinated grilled chicken legs, roasted potatoes, and a fresh garden salad, perfect for family gatherings or weeknight dinners.
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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: 560
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken leg quarters Select cuts with a bit of fat for juiciness.
  • 2 tbsp olive oil For marinating the chicken.
  • 1 tsp paprika
  • 1 tsp garlic powder For flavoring the chicken.
  • 1 tsp onion powder
  • 1 tsp dried parsley For flavoring the chicken.
  • 1/2 tsp black pepper
  • 1 tsp salt
For the Potatoes
  • 6 pieces small potatoes, halved Use small, waxy varieties for best texture.
  • 2 tbsp olive oil For tossing with potatoes.
  • 1 tsp garlic powder
  • 1 tsp dried parsley For flavoring the potatoes.
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Salad
  • 2 cups green leaf lettuce Fresh, washed.
  • 1/2 pieces cucumber, sliced
  • 1 pieces tomato, sliced
  • 1/2 pieces red onion, thinly sliced
  • 10 pieces mixed olives For garnish.
  • 1/4 cup creamy cucumber dressing or tzatziki For dressing the salad.

Method
 

Marination
  1. Rub the chicken leg quarters with olive oil, paprika, garlic powder, onion powder, dried parsley, salt, and pepper. Allow it to marinate for about 30 minutes.
Preparing Potatoes
  1. Toss the halved potatoes with olive oil, garlic powder, dried parsley, salt, and pepper. Line them on a baking tray, cut side up.
Roasting
  1. Preheat your oven to 400°F (200°C). Place the tray with chicken and potatoes in the oven and roast for 40-45 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Preparing Salad
  1. Arrange the lettuce, cucumber, tomato slices, red onion, and olives on a large serving plate.
Serving
  1. Serve the roasted chicken and potatoes alongside the garden salad with a drizzle of creamy cucumber dressing or tzatziki.

Notes

Storage: Store in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat in a preheated oven at 350°F (175°C).