Marinated Roast Chicken with Potato and Cabbage Salad

Introduction

This Marinated Roast Chicken with Potato and Cabbage Salad is a wholesome, flavorful meal that’s perfect for any occasion. The chicken is marinated in a blend of spices and roasted to golden perfection, while the potato and cabbage salad provides a crisp, tangy complement. It’s a satisfying dish that’s as nutritious as it is delicious.

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

1. Marinate in Advance: For the most flavorful chicken, marinate for at least 2 hours or overnight in the refrigerator.
2. Parboil the Potatoes: Parboiling potatoes ensures they cook evenly and quickly when tossed in the salad.
3. Add Crunch: Toasted nuts or seeds can be added to the salad for extra texture.

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix olive oil, minced garlic, smoked paprika, oregano, cumin, salt, pepper, lemon juice, and honey to create a marinade.
2. Add the chicken pieces to the bowl and coat them evenly in the marinade.
3. Cover and refrigerate for at least 2 hours or overnight.

Step 2: Roast the Chicken

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
2. Place the marinated chicken on the baking sheet, skin-side up.
3. Roast for 35-40 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Baste with the marinade juices halfway through cooking.

Step 3: Prepare the Potato and Cabbage Salad

1. Boil the potatoes in salted water until fork-tender, about 12-15 minutes. Drain and let cool slightly.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and pepper.
3. Add the cooled potatoes and shredded cabbage to the dressing. Toss gently to coat.

Step 4: Serve

1. Plate the roasted chicken alongside the potato and cabbage salad.
2. Garnish with chopped parsley and serve immediately.

Description

This dish pairs tender, juicy roast chicken with a creamy, tangy potato and cabbage salad. The marinade infuses the chicken with smoky, citrusy flavors, while the salad adds a refreshing crunch. It’s a balanced meal that’s both satisfying and easy to prepare.

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)

1. Can I use chicken breast instead of thighs?
Yes, chicken breasts work well. Reduce the roasting time to prevent them from drying out.

2. Can I make the salad ahead of time?
Yes! Prepare the salad up to a day in advance and refrigerate. Add fresh parsley just before serving for a bright touch.

3. Can I use a different marinade for the chicken?
Absolutely! A yogurt-based marinade or a teriyaki glaze would work beautifully with this dish.

4. Can I make this meal vegetarian?
Substitute the chicken with marinated and roasted tofu or tempeh, and add chickpeas to the salad for protein.

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

Recommendations

1. Add Vegetables: Roast carrots, zucchini, or bell peppers alongside the chicken for a complete meal.
2. Spice It Up: Add red chili flakes or cayenne pepper to the marinade for a kick.
3. Make It Lighter: Use Greek yogurt instead of mayonnaise in the salad for a healthier option.

Conclusion

This Marinated Roast Chicken with Potato and Cabbage Salad is a delightful combination of flavors and textures. Whether for a family dinner or a casual gathering, this dish is sure to please everyone at the table. Enjoy!