Marinated Roast Chicken with Potato and Cabbage Salad

This Marinated Roast Chicken with Potato and Cabbage Salad is a well-balanced, flavorful meal perfect for a variety of occasions. The marinated roast chicken has a delicious smoky and citrusy flavor profile, complemented by the creamy and tangy potato and cabbage salad. It’s a simple yet satisfying dish that is sure to please your family and guests.

Ingredients

For the Marinated Roast Chicken:

4 chicken thighs or drumsticks (bone-in, skin-on)

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lemon

1 tablespoon honey

For the Potato and Cabbage Salad:

1 lb baby potatoes (or regular potatoes, cut into chunks)

2 cups shredded cabbage (green or red)

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1/4 teaspoon garlic powder

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Preparation Tips

Marinate in Advance: Marinating the chicken for at least 2 hours or overnight will give it maximum flavor.

Parboil the Potatoes: This helps cook the potatoes evenly and makes them perfect for the salad.

Add Crunch: You can also add toasted nuts or seeds to the salad for an extra texture.

Instructions

Step 1: Marinate the Chicken

In a large bowl, mix together the olive oil, minced garlic, smoked paprika, oregano, cumin, salt, pepper, lemon juice, and honey.

Add the chicken pieces to the marinade, ensuring they are well-coated.

Cover and refrigerate the chicken for at least 2 hours or overnight for the best flavor.

Step 2: Roast the Chicken

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Place the marinated chicken on the baking sheet, skin-side up.

Roast for 35-40 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C). Be sure to baste with the marinade juices halfway through cooking.

Step 3: Prepare the Potato and Cabbage Salad

Boil the potatoes in salted water until fork-tender (about 12-15 minutes). Drain and let them cool slightly.

In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and pepper.

Add the cooled potatoes and shredded cabbage to the dressing and toss gently to combine.

Step 4: Serve

Plate the roasted chicken alongside the potato and cabbage salad.

Garnish the salad with chopped parsley and serve immediately.

Description

This dish combines succulent roasted chicken with a creamy, tangy salad. The marinade infuses the chicken with smoky and citrusy notes, while the salad adds a satisfying crunch. The meal is both healthy and flavorful, making it ideal for family dinners or casual gatherings.

Nutritional Information (Per Serving, Based on 4 Servings)

Calories: 480

Protein: 28g

Carbohydrates: 22g

Fat: 30g

Saturated Fat: 7g

Fiber: 4g

Sodium: 780mg

Frequently Asked Questions (FAQs)

Can I use chicken breast instead of thighs? Yes, chicken breasts work well. Just be sure to reduce the roasting time to keep them moist.

Can I make the salad ahead of time? Absolutely! You can prepare the salad a day ahead and refrigerate it. Add fresh parsley just before serving.

Can I use a different marinade for the chicken? Of course! A yogurt-based marinade or a teriyaki glaze would complement the chicken wonderfully.

Can I make this meal vegetarian? Yes, you can substitute the chicken with marinated and roasted tofu or tempeh and add chickpeas to the salad for extra protein.

How do I store leftovers? Store the chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or microwave.

Recommendations

Add Vegetables: Roast carrots, zucchini, or bell peppers alongside the chicken for a complete meal.

Spice It Up: Add red chili flakes or cayenne pepper to the marinade for some heat.

Make It Lighter: Use Greek yogurt instead of mayonnaise for a healthier salad option.

Conclusion

This Marinated Roast Chicken with Potato and Cabbage Salad is a delicious and wholesome dish that’s sure to be a hit. It’s packed with flavor, offers a variety of textures, and is simple to prepare. Whether you’re hosting a family dinner or a gathering with friends, this recipe will not disappoint. Enjoy the balance of smoky, tangy, and creamy flavors with every bite!

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