Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, oregano, salt, black pepper, cayenne pepper, and lemon juice.
Step 3. Add the chicken drumsticks and toss until evenly coated.
Step 4. Arrange the drumsticks on a parchment-lined baking sheet.
Step 5. Roast for 35–40 minutes, turning once halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C).
Step 6. While the chicken cooks, soak the cut potatoes in cold water for 30 minutes, then drain and pat dry.
Step 7. Toss the potatoes with vegetable oil, salt, paprika, and black pepper.
Step 8. Spread the fries on a baking sheet in a single layer.
Step 9. Bake for 25–30 minutes, turning halfway through, until crispy and golden.
Step 10. In a small bowl, whisk together the mayonnaise, Greek yogurt, parsley, dill, lemon juice, garlic powder, salt, and black pepper.
Step 11. Refrigerate the herb dip until ready to serve.
Step 12. Combine the romaine lettuce, cucumber slices, and cherry tomatoes in a large bowl.
Step 13. Toss the salad lightly or leave undressed for serving.
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, fries, and garden salad on serving plates.
Step 16. Serve the creamy herb dip alongside the meal.
Step 17. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, fries, salad, and dip separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and fries in a 375°F (190°C) oven or air fryer for 5–10 minutes to restore crispness.
Keep the salad and dip refrigerated and separate until serving.
Avoid reheating the salad, as it is best enjoyed fresh.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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