A comforting, high-protein, smart-carb meal featuring crisp-skinned chicken leg quarters infused with a fragrant garlic-herb butter under the skin. Paired with crispy, parmesan-crusted butternut squash fries and a refreshing side slaw topped with a tangy, high-protein Greek yogurt cilantro-garlic crema, this plate is loaded with bold flavor!
Prep time: 25 mins
Cook time: 45 mins
Yield: 2 portions
Ingredients
Garlic-Herb Butter Roast Chicken
2 whole chicken leg quarters (skin-on, bone-in)
3 tbsp butter, softened
5 cloves garlic, finely minced
1 tbsp fresh thyme leaves, finely chopped
1 tbsp fresh cilantro, finely chopped
1 tsp 7-spice seasoning blend
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Salt and black pepper, to taste
Crispy Parmesan Butternut Squash Fries
1 medium butternut squash, peeled, seeded, and sliced into half-moon fries or spears
1/2 cup grated parmesan cheese (grated parmesan creates the best crispy crust!)
1 tbsp olive oil or cooking spray
Salt and black pepper, to taste
High-Protein Cilantro-Garlic Crema & Slaw
1/2 cup 0% plain Greek yogurt
1–2 cloves garlic
Juice of 1 lime
1/4 cup fresh cilantro
Salt and black pepper, to taste
1 cup shredded red cabbage and carrots (side slaw)
Lime wedges & extra cilantro (for garnish)
Step-by-Step Instructions
Make Herb Butter: In a bowl, combine softened butter, 5 cloves minced garlic, fresh thyme, chopped cilantro, 7-spice, garlic powder, onion powder, paprika, salt, and pepper. Mash and whisk with a fork until smooth.
Season Under Chicken Skin: Gently loosen the skin over the chicken leg quarters using a spoon or your fingers. Stuff a generous portion of the garlic-herb butter under the skin, spreading it evenly over the meat, then rub any remaining butter over the outside skin.
Coat Squash Fries: Dredge sliced butternut squash fries in a light spray/drizzle of olive oil, then roll them in grated parmesan cheese until evenly coated on all sides. Place in a single layer on a parchment-lined baking sheet.
Roast Chicken & Squash: Arrange chicken quarters and parmesan-coated squash on your baking sheets. Roast in the oven at 400°F (200°C) for 40–45 minutes until the chicken reaches an internal temperature of 165°F (74°C) with golden, ultra-crispy skin, and the squash fries are tender and golden-brown. (Culinary Tip: Broil on high for the final 2–3 minutes for extra crispy chicken skin!)
Blend Cilantro Crema: In a small blender or food processor, combine the Greek yogurt, 1–2 cloves of garlic, fresh lime juice, cilantro, salt, and pepper. Blend until completely smooth and creamy.
Assemble & Serve: Place a roasted chicken quarter on a plate alongside a pile of crispy parmesan butternut squash fries. Add a fresh side slaw of shredded cabbage and carrots, drizzle generously with the blended cilantro-garlic crema, and garnish with lime wedges and fresh cilantro!