Glazed Chicken Drumsticks with Creamy Potatoes and Fresh Cucumber Tomato Salad

Instructions

Step 1 Preheat the oven to 375°F (190°C).
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Step 2 Pat the chicken drumsticks dry and season them with paprika, garlic powder, onion powder, salt, and black pepper.
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Step 3 Heat olive oil in a skillet over medium heat and sear the drumsticks for 3–4 minutes on each side until lightly browned.
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Step 4 Transfer the chicken to a baking dish and bake for 25–30 minutes until fully cooked.
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Step 5 In a small saucepan melt butter, then add honey and soy sauce and simmer for 1–2 minutes to create a glaze.
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Step 6 Brush the glaze over the cooked drumsticks and return them to the oven for another 5 minutes.
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Step 7 Meanwhile boil the baby potatoes in salted water for about 12–15 minutes until tender, then drain and let cool slightly.
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Step 8 In a bowl mix mayonnaise, Dijon mustard, chopped red onion, parsley, paprika, salt, and black pepper.
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Step 9 Toss the cooked potatoes in the creamy dressing until well coated.
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Step 10 In another bowl combine diced cucumber and tomato.
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Step 11 Drizzle with olive oil, lemon juice, salt, and black pepper and toss gently.
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Step 12 Serve the glazed chicken drumsticks with creamy potatoes and the fresh cucumber tomato salad.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer at 350°F (175°C) for 8–10 minutes until warmed through. The creamy potatoes can be reheated gently in the microwave or enjoyed cold like a potato salad. The cucumber tomato salad is best prepared fresh but can be kept refrigerated for up to 24 hours.