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Herb Roasted Chicken leg quarters served with crispy potatoes and coleslaw.

Herb Roasted Chicken Leg Quarters with Crispy Potatoes & Creamy Coleslaw

A perfect balance of crispy potatoes and juicy chicken leg quarters, complemented by creamy coleslaw, making for a deliciously satisfying comfort meal.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken leg quarters Look for plump chicken with good skin color.
  • 2 tbsp olive oil For marinating the chicken.
  • 3 cloves garlic, minced Infuses flavor into the chicken.
  • 1 tsp dried parsley Enhances flavor.
  • 1 tsp dried oregano Enhances flavor.
  • 1 tsp paprika Gives color and flavor.
  • 1 tsp salt To taste.
  • 1/2 tsp black pepper To taste.
For the Potatoes
  • 4 medium potatoes, cut into chunks For roasting.
  • 2 tbsp olive oil For roasting the potatoes.
  • 1 tsp garlic powder Adds extra flavor.
  • 1 tsp salt To taste.
  • 1/2 tsp black pepper To taste.
For the Coleslaw
  • 2 cups shredded cabbage Base for the coleslaw.
  • 1 carrot shredded Adds crunch and sweetness.
  • 1/4 cup mayonnaise For creaminess.
  • 1 tbsp lemon juice Adds tang.
  • 1/2 tsp sugar Balances flavors.
  • 1 tsp salt and pepper To taste.

Method
 

Preparation
  1. In a bowl, mix olive oil, minced garlic, dried parsley, oregano, paprika, salt, and pepper. Rub this mixture generously all over the chicken leg quarters and marinate for at least 30 minutes.
  2. In a separate bowl, combine the potato chunks with olive oil, garlic powder, parsley, salt, and pepper. Ensure even coating, then spread them on a baking tray.
Cooking
  1. Preheat your oven to 425°F (220°C). Place the baking tray with chicken and potatoes inside. Roast for 45-50 minutes until the chicken skin is golden and the potatoes are crispy.
  2. In a large bowl, mix shredded cabbage, shredded carrot, mayonnaise, lemon juice, sugar, and a sprinkle of salt and pepper to prepare the coleslaw.
  3. Once the chicken and potatoes are ready, plate them with a generous serving of coleslaw.

Notes

For storage, keep in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.