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Herb Grilled Chicken & Fries Plate

Herb Grilled Chicken & Fries Plate

This herb grilled chicken and fries plate features tender, juicy bone-in chicken leg quarters seasoned with garlic, paprika, and dried herbs, served alongside crispy golden fries and fresh tomato and red onion slices drizzled with creamy herb garlic sauce. Perfect for weeknight dinners or casual entertaining, this complete meal comes together quickly and delivers restaurant-quality flavor without the fuss.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Jennifer Miller

Ingredients

  • 2 whole chicken leg quarters bone-in, skin-on for maximum flavor and juiciness
  • 2 tablespoons olive oil for coating and flavor
  • 2 cloves garlic, minced fresh garlic delivers the best results
  • 1 teaspoon paprika adds mild spice and rich color
  • 1 teaspoon garlic powder reinforces the garlic flavor
  • 1 teaspoon onion powder provides depth and savory notes
  • 1 teaspoon black pepper freshly ground for better taste
  • 1 teaspoon salt to season the chicken evenly
  • 1 teaspoon dried parsley for herbaceous notes
  • 3 cups French fries fresh-cut or frozen, your preference
  • 2 tomatoes, sliced ripe, in-season tomatoes work best
  • 1 red onion, thinly sliced adds a sweet, peppery crunch
  • 1/2 cup creamy herb garlic sauce homemade or store-bought
  • Fresh parsley for garnish
  • Optional Ingredients
  • Lemon wedges for squeezing over the chicken
  • Fresh herbs such as rosemary or thyme to sprinkle on top
  • Hot sauce or chili flakes if you prefer extra heat

Instructions

  • Mix the Herb Seasoning: In a small bowl, combine the minced garlic, paprika, garlic powder, onion powder, black pepper, salt, and dried parsley until well blended.
  • Coat the Chicken: Pat the chicken leg quarters dry with paper towels, then rub all over with olive oil followed by the herb seasoning mixture, making sure to coat both sides and under the skin for maximum flavor.
  • Prepare the Grill: Preheat your grill to medium-high heat (around 400°F if using a gas grill) and lightly oil the grates to prevent sticking.
  • Grill the Chicken: Place the seasoned leg quarters skin-side down on the grill and cook for 12-15 minutes without moving them, then flip and grill the other side for another 12-15 minutes until the skin is golden brown and crispy and the internal temperature reaches 165°F at the thickest part of the thigh.
  • Oven Method for Fries: Toss your French fries with a light coating of olive oil, salt, and pepper, then spread on a baking sheet and bake at 425°F for 20-25 minutes, stirring halfway through, until golden and crispy.
  • Air Fryer Method for Fries: Place fries in the air fryer basket in a single layer (no oil needed) and cook at 380°F for 15-18 minutes, shaking the basket halfway through for even cooking.
  • Slice the Tomatoes and Onions: While the fries cook, slice the tomatoes into thick rounds and thinly slice the red onion, keeping them separate until plating time.
  • Start with the Fries: Arrange the hot, crispy fries on the center of your plate or serving platter.
  • Position the Chicken: Place the grilled chicken leg quarters on one side of the fries, showing off that beautiful golden, crispy skin.
  • Add Fresh Vegetables: Arrange the sliced tomatoes and red onion on the other side of the fries, creating a colorful presentation.
  • Drizzle and Garnish: Drizzle the creamy herb garlic sauce over the chicken or serve it on the side for dipping, then top everything with fresh parsley and serve immediately.