Instructions
Step 1: Preheat your oven to 400 degrees F. Pat the chicken drumsticks dry with paper towels to help them crisp up beautifully.
Step 2: In a small bowl, mix together paprika, garlic powder, salt, and pepper. Rub the drumsticks evenly with olive oil, then coat with the spice mixture on all sides.
Step 3: Toss the potato wedges with olive oil, paprika, salt, and pepper in a separate bowl until fully coated.
Step 4: Arrange the drumsticks and potatoes on a large baking sheet, giving them plenty of space. Bake for 35 to 40 minutes until the chicken is cooked through and golden brown.
Step 5: While everything roasts, prepare your salad by combining the mixed lettuce, diced cucumber, cherry tomatoes, and sliced red onion in a large bowl.
Step 6: Drizzle the salad with light vinaigrette and toss gently just before serving.
Step 7: Plate the chicken and potatoes alongside your fresh salad and enjoy your delicious homemade dinner.
Storage and Reheating Tips
Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, so save the dressing separately if you have greens left over.
To reheat, place the drumsticks and potatoes on a baking sheet and warm in a 350-degree F oven for about 15 minutes until heated through. This keeps them from drying out unlike microwaving.
For the best texture, assemble fresh salad right before eating rather than storing it dressed. You can prepare the vegetables ahead and combine them with dressing just before serving.
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