Crispy Baked Chicken Drumsticks with Roasted Potatoes & Fresh Salad

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.

Step 2: Pat the chicken drumsticks dry with paper towels, then place them in a bowl. Drizzle with 2 tbsp olive oil and sprinkle with paprika, garlic powder, black pepper, and salt. Toss until evenly coated.

Step 3: Toss the potato wedges in a separate bowl with 2 tbsp olive oil, 1/2 tsp paprika, salt, and pepper.

Step 4: Arrange the chicken drumsticks and potato wedges on your prepared baking sheet, spreading them in a single layer without crowding.

Step 5: Bake for 35 to 40 minutes, stirring the potatoes halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Step 6: While everything bakes, prepare your fresh salad by combining lettuce, cucumber, cherry tomatoes, and red onion in a large bowl.

Step 7: In a small bowl, whisk together 1 tbsp olive oil, 1 tsp vinegar, salt, and pepper to make a simple dressing.

Step 8: Just before serving, drizzle the dressing over the salad and toss gently to combine.

Step 9: Divide the chicken and potatoes between serving plates, add a generous portion of fresh salad to each plate, and serve immediately.

Storage and Reheating Tips

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the salad separate in its own container to prevent it from becoming soggy.

To reheat, place the chicken and potatoes on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes until heated through. For extra crispiness, use your toaster oven or air fryer.

The salad is best enjoyed fresh, but you can prepare the vegetables ahead of time and dress it just before eating.

This meal also freezes beautifully. Cool the chicken and potatoes completely, then store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.