Crispy Baked Chicken Drumsticks with Roasted Potatoes & Fresh Salad

Instructions

Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper.

Step 2: In a small bowl, mix together olive oil, minced garlic, paprika, garlic powder, black pepper, salt, and dried herbs to create a flavorful paste.

Step 3: Pat the chicken drumsticks dry with paper towels, then brush generously with the seasoning mixture on all sides.

Step 4: Arrange the seasoned drumsticks on one side of the prepared baking sheet and roast for 15 minutes.

Step 5: While the chicken cooks, toss the potato wedges with a drizzle of olive oil, salt, and pepper. Add them to the baking sheet alongside the drumsticks.

Step 6: Continue baking for another 20-25 minutes, until the chicken is golden brown and internal temperature reaches 165°F, and potatoes are crispy and tender.

Step 7: While everything roasts, prepare the salad by combining lettuce, chopped cucumber, cherry tomatoes, and sliced red onion in a large bowl.

Step 8: Drizzle the salad with your choice of light dressing or fresh lemon juice, toss gently, and serve alongside the hot chicken and potatoes.

Storage and Reheating Tips

Store leftover drumsticks and potatoes in an airtight container in the refrigerator for up to 3 days. Keep salad separate to prevent wilting.

Reheat the chicken and potatoes at 350°F for about 10 minutes until warmed through. For crispier results, use an air fryer at 375°F for 5-7 minutes instead.

The salad is best enjoyed fresh, but you can prepare the vegetables ahead and toss with dressing just before serving.