Grilled Chicken Drumstick Salad Bowl with Herb Potatoes & Feta

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a large bowl, combine the chicken drumsticks with olive oil, paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and lemon juice.

Step 3. Toss well to coat and allow the chicken to marinate for at least 20 minutes.

Step 4. Arrange the drumsticks on a baking sheet and roast for 40 to 45 minutes, turning once halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C).

Step 5. While the chicken cooks, place the baby potatoes in a pot of salted water and boil for 12 to 15 minutes until just tender.

Step 6. Drain the potatoes and toss them with olive oil, garlic powder, parsley, oregano, salt, and black pepper.

Step 7. Transfer the potatoes to a baking sheet and roast for 15 to 20 minutes until lightly crisp and golden.

Step 8. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, salt, and black pepper to make the dressing.

Step 9. In a large serving bowl, arrange the chopped romaine lettuce as the base.

Step 10. Add the cucumber slices, cherry tomatoes, and red onion evenly around the bowl.

Step 11. Sprinkle the feta cheese over the vegetables.

Step 12. Add the roasted herb potatoes to one section of the bowl.

Step 13. Place the roasted chicken drumsticks on top of the salad.

Step 14. Drizzle the dressing over the entire bowl.

Step 15. Garnish with fresh parsley and red pepper flakes if desired.

Step 16. Serve immediately while the chicken and potatoes are warm.

Storage and Reheating Tips

Store the chicken, potatoes, salad, and dressing separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and potatoes in a 375°F (190°C) oven or air fryer for 8 to 10 minutes until heated through.

Keep the salad ingredients chilled and add the dressing just before serving to maintain freshness.

Store the dressing in a sealed jar in the refrigerator for up to 5 days and shake well before use.

For meal prep, portion the salad ingredients into containers and add warm chicken and potatoes when ready to eat.