Leftover Chicken with Roasted Carrots and Waffle Potatoes

And tonight, I give you…leftovers!

Seriously though, this meal was so incredibly good, if I was served it at a restaurant, I would give it a great YELP review.

Roasted chicken, savory carrots and waffle potatoes.

I had air-fried three chicken leg quarters over the weekend. I’ve covered this before. The rub is garlic powder, onion powder, kosher salt, black pepper and paprika. 370° for 20 minutes, flip and 20 more minutes. Rest for 10 minutes.

For re-heating, I put 1 leg quarter in the air-frier for 10 minutes at 370°, along with three peeled carrots that had been coated with olive oil, Everything Bagel Seasoning and a dash of Montreal Chicken Seasoning.

Before dinner began, I took some Yukon potatoes (from the previous seafood chowder), quartered and boiled them for 20 minutes. In a bowl I tossed these with Kerrygold butter, parsley, basil, onion powder, garlic powder and some fresh cracked black pepper. This mix went into a hot waffle iron while the chicken and carrots cooked, about 5 minutes at a medium-high heat.

Bingo, dinner with almost no effort. I put some Greek yogurt on top of the potatoes with some sliced green onion. What a great off-the-cuff meal!