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Crispy Roasted Chicken Leg Quarters Recipe in Just 45 Minutes

roasted chicken leg quarters recipe
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A complete meal featuring roasted chicken leg quarters with crispy potato wedges, fried cabbage, and a simple side salad.

Ingredients

Scale
  • 4 chicken leg quarters
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds Yukon Gold potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups green cabbage, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped cucumber
  • 1/4 cup shredded red cabbage
  • 1/4 cup small broccoli florets
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • Pinch of salt

Instructions

  1. Preheat your oven to 425°F and line a large baking sheet with parchment paper or lightly grease it.
  2. Pat the chicken leg quarters dry with paper towels.
  3. In a small bowl, mix the olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper for the chicken.
  4. Rub the seasoning mixture all over the chicken leg quarters.
  5. Place the chicken on one side of the baking sheet.
  6. In a separate bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper.
  7. Spread the potato wedges on the other side of the baking sheet in a single layer.
  8. Bake for 40 to 45 minutes, or until the chicken is golden brown and cooked through and the potatoes are tender with crispy edges.
  9. While the chicken bakes, heat the butter and olive oil in a skillet over medium heat.
  10. Add the sliced cabbage, garlic powder, salt, and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the cabbage is tender and lightly browned.
  11. In a small bowl, mix the cucumber, red cabbage, broccoli, mayonnaise, lemon juice, and a pinch of salt.
  12. Plate the roasted chicken with the crispy potato wedges, fried cabbage, and a spoonful of the simple side salad. Serve warm.

Notes

  • For crispier potatoes, make sure to spread them in a single layer.
  • Adjust seasoning to taste.
  • Check chicken internal temperature reaches 165°F for safety.

Nutrition

Keywords: roasted chicken leg quarters recipe, crispy potato wedges recipe, fried cabbage side dish, easy chicken dinner recipe, budget friendly family dinner, oven roasted chicken quarters

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