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Herb roasted chicken leg quarters served with crispy potatoes and creamy coleslaw

Herb Roasted Chicken Leg Quarters with Crispy Potatoes & Creamy Coleslaw

A comforting dish featuring succulent herb-marinated chicken leg quarters paired with crispy golden potatoes and refreshing creamy coleslaw.
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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 fresh, plump pieces with minimal blemishes.
  • 2 tbsp olive oil For marinating the chicken.
  • 3 cloves garlic, minced
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Potatoes
  • 4 medium potatoes, cut into chunks Opt for wax-free potatoes for the crispiest results.
  • 2 tbsp olive oil For tossing with the potatoes.
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Coleslaw
  • 2 cups shredded cabbage
  • 1 medium carrot, shredded
  • 1/4 cup mayonnaise Consider dairy-free options for a vegan twist.
  • 1 tbsp lemon juice
  • 1/2 tsp sugar
  • to taste salt and pepper Season according to preference.

Method
 

Preparation
  1. Marinate the Chicken: Mix the olive oil, minced garlic, parsley, oregano, paprika, salt, and pepper in a bowl. Rub this mixture generously all over the chicken and let it marinate for at least 30 minutes.
  2. Prepare the Potatoes: Toss the potato chunks with olive oil, garlic powder, parsley, salt, and pepper in a separate bowl until well coated. Spread them evenly on a baking tray.
Cooking
  1. Roast the Chicken and Potatoes: Preheat the oven to 425°F (220°C). Place the marinated chicken and prepared potatoes in the oven for 45-50 minutes, until the chicken skin is golden brown and the potatoes are crispy.
  2. Make the Coleslaw: Combine shredded cabbage, carrot, mayonnaise, lemon juice, sugar, salt, and pepper in a bowl. Mix until fully incorporated.
Serving
  1. Plate the herb roasted chicken leg quarters alongside the crispy potatoes and creamy coleslaw. Enjoy the delightful contrast of textures and flavors.

Notes

For added depth, consider using fresh herbs instead of dried. Soaking potatoes in cold water for 30 minutes before roasting helps achieve a crispier texture. Avoid overcrowding the baking tray to prevent steaming.