Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Pat the chicken drumsticks dry with paper towels.
Step 3. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, oregano, salt, black pepper, cayenne pepper, and lemon juice.
Step 4. Add the drumsticks and toss until evenly coated with the seasoning mixture.
Step 5. Arrange the chicken on a parchment-lined baking sheet.
Step 6. Toss the potato fries with vegetable oil, salt, black pepper, and paprika.
Step 7. Spread the fries on a separate baking sheet in a single layer.
Step 8. Roast the chicken for 35–40 minutes, turning once halfway through cooking.
Step 9. Bake the fries for 25–30 minutes, turning halfway through, until golden and crispy.
Step 10. While the chicken and fries cook, prepare the herb dip by combining mayonnaise, sour cream, parsley, dill, lemon juice, garlic powder, salt, and black pepper in a small bowl. Mix until smooth.
Step 11. In a salad bowl, combine the lettuce, cucumber, cherry tomatoes, and red onion.
Step 12. Whisk together the olive oil, lemon juice, salt, and black pepper, then drizzle over the salad and toss gently.
Step 13. Check that the chicken has reached an internal temperature of 165°F (74°C).
Step 14. Remove the chicken and fries from the oven and allow the chicken to rest for 5 minutes.
Step 15. Arrange the chicken drumsticks, crispy fries, herb dip, and garden salad on serving plates.
Step 16. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover chicken, fries, salad, and dip separately in airtight containers in the refrigerator.
Chicken will keep for up to 4 days, while the fries are best consumed within 2 days.
Reheat chicken in a 375°F (190°C) oven for 10–15 minutes until heated through.
Reheat fries in an oven or air fryer for 5–7 minutes to restore crispiness.
Keep the salad undressed when storing for maximum freshness.
The chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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