Instructions
Step 1. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, oregano, salt, black pepper, and lemon juice.
Step 2. Add the chicken drumsticks and coat them thoroughly with the marinade.
Step 3. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Step 4. Preheat the oven to 425°F (220°C) or prepare a grill for medium-high heat.
Step 5. Toss the potato fries with vegetable oil, salt, black pepper, and paprika.
Step 6. Spread the fries in a single layer on a baking sheet.
Step 7. Bake for 25–30 minutes, turning halfway through, until golden and crispy.
Step 8. Place the chicken drumsticks on a baking sheet or grill.
Step 9. Roast or grill for 30–35 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Step 10. While the chicken cooks, combine the cucumber, cherry tomatoes, red onion, and lettuce in a large bowl.
Step 11. Whisk together the olive oil, lemon juice, salt, and black pepper.
Step 12. Drizzle the dressing over the salad and toss gently to combine.
Step 13. Remove the chicken and fries from the heat and allow the chicken to rest for 5 minutes.
Step 14. Arrange the grilled chicken drumsticks, crispy fries, and fresh salad on serving plates.
Step 15. Serve with mayonnaise and ketchup on the side for dipping.
Step 16. Enjoy immediately while hot and fresh.
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 in a 375°F (190°C) oven for 10–15 minutes or until heated through.
Reheat fries in an oven or air fryer for 5–7 minutes to restore crispiness.
Store salad without dressing whenever possible to maintain freshness.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Continue on the next page