Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
Step 2: Pat the chicken drumsticks dry with paper towels, then place them in a large bowl.
Step 3: In a small bowl, combine garlic powder, paprika, onion powder, chili powder, salt, and black pepper.
Step 4: Drizzle the drumsticks with 2 tbsp olive oil and coat evenly with the spice mixture.
Step 5: Arrange drumsticks on the prepared baking sheet and roast for 25-30 minutes until cooked through.
Step 6: Remove from oven and generously brush with BBQ sauce, then return to oven for 5-10 minutes until caramelized.
Step 7: While chicken cooks, toss cut potatoes with 2 tbsp olive oil, garlic powder, paprika, and salt.
Step 8: Spread fries on a separate baking sheet and bake at 400°F for 25-30 minutes until golden and crispy.
Step 9: For the salad, combine chopped cucumber, cherry tomatoes, red onion, and parsley in a bowl. Season with salt and pepper.
Step 10: Make the dip by whisking together mayonnaise, ketchup, garlic powder, and lemon juice. Top with a pinch of paprika.
Step 11: Plate everything together, arrange drumsticks, fries, and fresh salad on a platter with the dip on the side.
Storage and Reheating Tips
Store leftover drumsticks, fries, and salad in separate airtight containers in the refrigerator for up to 3 days. Keep the dip covered as well to maintain freshness.
To reheat the chicken, place it in a 350°F oven for 10-15 minutes until warmed through. For fries, use an air fryer or oven at 375°F for 5-8 minutes to restore crispiness.
The fresh salad is best enjoyed immediately but can be made a few hours ahead. Simply dress it lightly just before serving to prevent sogginess.
The creamy dip can be made a day ahead and stored covered in the fridge. Give it a quick stir before serving if needed.
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