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Herb Roasted Chicken Leg Quarters with Crispy Potatoes & Creamy Coleslaw

A cozy dish featuring tender, juicy chicken leg quarters infused with fragrant herbs, paired with crispy potatoes and refreshing creamy coleslaw for a delightful 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, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken leg quarters Look for organic or free-range options for the best flavor.
  • 2 tbsp olive oil (for chicken)
  • 3 cloves garlic, minced
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp salt Use high-quality sea salt for best flavor.
  • 1/2 tsp black pepper
For the Potatoes
  • 4 medium potatoes, cut into chunks Choose firm potatoes free of blemishes.
  • 2 tbsp olive oil (for potatoes)
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Coleslaw
  • 2 cups shredded cabbage
  • 1 medium carrot, shredded
  • 1/4 cup mayonnaise For a dairy-free option, use vegan mayonnaise.
  • 1 tbsp lemon juice
  • 1/2 tsp sugar
  • 1 tsp salt To taste.
  • 1/2 tsp black pepper To taste.

Method
 

Preparation
  1. In a bowl, combine olive oil, minced garlic, parsley, oregano, paprika, salt, and pepper. Rub the mixture over the chicken. Marinate for at least 30 minutes.
  2. Toss potato chunks with olive oil, garlic powder, parsley, salt, and pepper. Spread them on a baking tray.
Cooking
  1. Preheat the oven to 425°F (220°C). Roast the chicken and potatoes for 45-50 minutes, or until the chicken is golden brown and the potatoes are crispy.
  2. In a bowl, combine shredded cabbage, carrot, mayonnaise, lemon juice, sugar, salt, and pepper. Mix until well incorporated.
Serving
  1. Plate the roasted chicken with crispy potatoes and creamy coleslaw. Enjoy your meal!

Notes

Leftovers can be stored in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 2 months.