Instructions
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Step 2: Pat the chicken drumsticks dry with paper towels. In a small bowl, mix together 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt.
Step 3: Rub the chicken drumsticks with 2 tbsp olive oil, then coat evenly with the spice mixture on all sides.
Step 4: Place the drumsticks on one side of your prepared baking sheet.
Step 5: On the other side of the sheet, toss the potato wedges with 2 tbsp olive oil, 1 tsp paprika, 1/2 tsp garlic powder, salt, and pepper.
Step 6: Bake for 35-40 minutes, stirring the potatoes halfway through, until the chicken is cooked through and skin is crispy, and potatoes are golden brown.
Step 7: While everything bakes, prepare the salad by combining lettuce, cucumber, tomato, and red onion in a large bowl.
Step 8: Drizzle the salad with 1 tbsp olive oil and 1 tsp lemon juice, then season with salt and pepper to taste.
Step 9: Serve the crispy chicken and roasted potatoes hot, alongside the fresh garden salad.
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 to prevent it from wilting.
To reheat, place the chicken and potatoes on a baking sheet and warm at 350°F for about 10 minutes until heated through. This helps maintain the crispy texture better than microwaving.
The salad is best enjoyed fresh, but you can prepare the vegetables ahead of time and dress it just before serving.
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