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–+ servings

Creamy Roast Chicken Plate

Golden roasted chicken leg quarters with crispy herbed fries, fresh tomatoes, and tangy red onions, all served with a creamy lemon yogurt sauce. This restaurant-quality meal comes together in under an hour with simple, bold flavors and beautiful presentation.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Potatoes
  • 2 whole chicken leg quarters
  • 2 tbsp olive oil
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp chili flakes
  • 1 tsp salt
  • 2 large potatoes cut into fries
For Serving and Sauce
  • 2 fresh tomatoes sliced
  • 1 red onion thinly sliced
  • 0.5 cup fresh parsley chopped
  • 0.5 cup plain yogurt or garlic mayo
  • 1 tsp lemon juice

Method
 

Instructions
  1. Combine paprika, garlic powder, black pepper, onion powder, dried oregano, chili flakes, and salt in a small bowl. Set aside.
  2. Pat the chicken leg quarters dry with paper towels. Rub with olive oil on both sides, then generously sprinkle the spice blend all over, pressing gently to adhere.
  3. Cut potatoes into fries and toss with olive oil and the remaining spice blend, ensuring they are coated evenly.
  4. Arrange seasoned chicken in the center of a baking sheet and potato fries around the edges. Roast at 425°F for 30 to 35 minutes until chicken skin is crispy and golden and potatoes are tender and golden brown. Chicken is done when the thickest part reaches 165°F.
  5. Whisk together plain yogurt and lemon juice until smooth. Stir in chopped parsley and season with salt and pepper to taste.
  6. Arrange roasted chicken and fries on a serving plate. Add fresh tomato slices and thinly sliced red onion around them. Sprinkle extra fresh parsley over everything. Serve the creamy yogurt sauce in a small bowl on the side for dipping.

Nutrition

Calories: 520kcalCarbohydrates: 48gProtein: 38gFat: 22gSodium: 680mgFiber: 5gSugar: 4g

Notes

Pat the chicken dry before seasoning for maximum skin crispiness. Cut potatoes to similar thickness for even cooking. Make the yogurt sauce while the chicken roasts to save time. Leftovers keep well in the fridge for up to 3 days, and the roasted chicken and potatoes freeze beautifully for up to 2 months.

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