Greek-Style Roasted Chicken with Potatoes & Fresh Salad

Ingredients

For the chicken:

1 whole chicken leg (about 8 oz / 225 g)

2 tbsp olive oil

2 garlic cloves, minced

1 tsp smoked paprika

1 tsp dried oregano

½ tsp black pepper

½ tsp salt

Juice of ½ lemon

For the potatoes:

4–5 small potatoes, halved

2 tbsp olive oil

1 tsp dried rosemary

1 tsp parsley

Salt & pepper to taste

For the salad:

4–5 cucumber slices 

3 tomato slices 

¼ red onion, thinly sliced 

A few Kalamata olives 🫒

Lettuce leaves 

2 tbsp tzatziki sauce (Greek yogurt + cucumber + garlic + dill)

Instructions

Marinate the chicken: In a bowl, mix olive oil, garlic, paprika, oregano, pepper, salt, and lemon juice. Rub onto the chicken leg and let marinate for at least 30 minutes (or overnight for best flavor).

Roast the potatoes: Preheat oven to 400°F (200°C). Toss halved potatoes in olive oil, rosemary, parsley, salt, and pepper. Place on a baking tray. Roast for 35–40 minutes until golden and crispy.

Cook the chicken: Place marinated chicken on a baking tray or skillet. Roast in the oven at 400°F (200°C) for 35–40 minutes, until skin is golden and crisp and internal temperature reaches 165°F (74°C).

Prepare the salad: Arrange lettuce, cucumbers, tomatoes, onions, and olives on a plate. Add a spoonful of tzatziki for freshness.

Assemble the plate: Serve the roasted chicken leg with crispy potatoes on the side and the fresh Greek salad. Garnish with parsley or dill.