Roasted Chicken Leg with Mash and Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
A simple, quick and easy lunch or dinner option. Comes together in 30 minutes or less!
Servings: 1 person
  • 1 Roasted Chicken Leg Thigh and drumstick together
  • 1 Medium Russet Potato Peeled, washed and quartered
  • 3-4 Leaves Iceberg Lettuce Washed
  • 5-6 Cherry Tomatoes Washed and halved
  • 1/4 Cup Roasted Chicken Jus Reserved from Whole Roasted Chicken Recipe
  • 1/4 Cup Milk
  • 3-4 Cloves Roasted Garlic Reserved from Whole Roasted Chicken Recipe
  • 1 Tbsp Butter
  • 1 Tbsp Balsamic Vinegar
  • 1 Tsp Honey
  • 1/2 Tsp Dijon Mustard
  • 1 Tbsp olive oil Extra Virgin
  • salt & pepper To taste
  1. Place potatoes into a pot and fill with cold water until potatoes are covered with about 1 inch of water. Season water with pinch of salt and bring to a boil.
  2. Place Chicken Leg on a small baking tray, and heat in oven at 350°F/175°C for 15-20 minutes
  3. Reduce heat on potatoes to a slow boil, and let potatoes cook until pale and tender – approx 15 minutes.
  4. Drain the potatoes and transfer back to the pot.
  5. Take chicken out of the oven, and insert a small paring knife into the thickest part to test if it is heated through. Touch the tip of the paring knife to your finger after removing from the chicken. It should feel hot to the touch. Transfer Chicken to a serving plate to rest.
  6. In the potato pot combine the butter, milk, and roasted garlic (if using). Season with salt and pepper and mix thoroughly.
  7. Combine vinegar, honey, mustard and olive oil in a small bowl. Season lightly with small pinch of salt and pepper. Whisk to combine.
  8. Plate the potatoes, salad with tomatoes and chicken on the serving plate. Dress salad with dressing, and pour gravy over chicken/mash as desired. Season with black pepper and ENJOY!
Recipe Notes