Why Make This Recipe
Herb Paprika Roast Chicken with Crispy Potatoes and Garden Salad is a perfect meal for any occasion. It’s tasty, colorful, and easy to prepare. When you combine roasted chicken with crispy potatoes and a fresh salad, you get a balanced dish with flavors and textures that everyone will enjoy. The herbs and spices give the chicken a delicious flavor, while the crispy potatoes and fresh salad make it a complete meal.
How to Make Herb Paprika Roast Chicken with Crispy Potatoes & Garden Salad
Ingredients :
- 4 chicken leg quarters
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp black pepper
- 1–1½ tsp salt
- ½ cup parsley, finely chopped
- ½ cup cilantro, finely chopped
- Lemon wedges for serving
- 4 medium potatoes, cut into wedges
- 2–3 tbsp olive oil
- 1 tsp mixed herbs (oregano/thyme)
- ½ tsp paprika
- ½ tsp black pepper
- ¾ tsp salt
- 3 cups lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red onion, thinly sliced
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Pinch of salt
- Pinch of pepper
Directions :
- Preheat your oven to 400°F (200°C).
- For the chicken, mix together olive oil, garlic, paprika, cumin, salt, and black pepper in a bowl. Make sure the chicken leg quarters are coated well on all sides with the mixture and place them in a baking tray.
- Roast the chicken in the oven for 60–70 minutes until it becomes golden and crispy. Sprinkle the chopped parsley and cilantro on top during the last 5 minutes of cooking.
- For the potatoes, toss them with 2–3 tbsp olive oil, mixed herbs, salt, black pepper, and paprika. Arrange the potatoes beside the chicken in the tray or bake them separately.
- Roast the potatoes for 35–40 minutes, flipping them halfway to get them nice and crunchy.
- To make the garden salad, combine the chopped lettuce, halved cherry tomatoes, diced cucumber, and sliced red onion in a bowl. Drizzle with lemon juice, olive oil, salt, and pepper. Toss gently to mix.
How to Serve Herb Paprika Roast Chicken with Crispy Potatoes & Garden Salad
Once everything is cooked, serve the golden and crispy chicken on a plate alongside the roasted potatoes. Place a generous helping of the garden salad on the side. Squeeze fresh lemon juice over the chicken and serve lemon wedges for extra flavor.
How to Store Herb Paprika Roast Chicken with Crispy Potatoes & Garden Salad
To store leftovers, place the chicken, potatoes, and salad in separate airtight containers. Keep them in the refrigerator for up to 3–4 days. To reheat the chicken and potatoes, you can use an oven or microwave until they are warmed through. The salad is best eaten fresh, so it’s a good idea to make only what you will eat.
Tips to Make Herb Paprika Roast Chicken with Crispy Potatoes & Garden Salad
- Ensure the chicken is at room temperature before roasting for even cooking.
- For more flavor, marinate the chicken in the spice mix for a couple of hours or overnight.
- Use different vegetables in the salad, like bell peppers or avocado, to change things up.
- Adjust the spices and herbs to your taste preference.
Variation
If you prefer, you can substitute chicken leg quarters with chicken breasts, or you can use sweet potatoes instead of regular potatoes for a sweeter flavor.
FAQs
1. Can I use other types of meat for this recipe?
Yes, you can use chicken breasts, thighs, or even turkey. Adjust the cooking time as necessary.
2. Can I make this dish ahead of time?
Yes, you can prepare the chicken and potatoes ahead of time and store them. Reheat before serving for the best results.
3. What can I serve with this dish?
This dish pairs well with rice, quinoa, or a different type of salad if you want to mix it up!
