Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: In a large bowl, combine the olive oil, minced garlic, salt, black pepper, paprika, garlic powder, onion powder, dried parsley, and thyme.
Step 3: Add the chicken drumsticks and toss until evenly coated with the seasoning mixture.
Step 4: Arrange the drumsticks on a parchment-lined baking sheet.
Step 5: In another bowl, toss the potato fries with vegetable oil, salt, and black pepper.
Step 6: Spread the fries on a separate baking sheet in a single layer.
Step 7: Bake the chicken for 35–40 minutes, turning once halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C).
Step 8: Bake the fries for 25–30 minutes, turning halfway through, until crispy and golden.
Step 9: While the chicken and fries are cooking, combine the cucumber, tomatoes, and red onion in a bowl.
Step 10: Whisk together the olive oil, lemon juice, salt, and black pepper, then toss with the vegetables.
Step 11: Remove the chicken and fries from the oven and allow them to rest for 5 minutes.
Step 12: Sprinkle the drumsticks with fresh parsley.
Step 13: Serve the chicken with the fries, fresh salad, ketchup, and mayonnaise.
Storage and Reheating Tips
Store leftover chicken, fries, and salad 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.
Avoid microwaving the fries, as they can become soft.
Prepare the salad fresh when possible for the best texture and flavor.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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