Instructions
Step 1. Preheat the oven to 425°F (220°C) or prepare a grill over medium-high heat.
Step 2. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, salt, black pepper, and lemon juice.
Step 3. Add the chicken drumsticks and toss until evenly coated with the seasoning mixture.
Step 4. Marinate the chicken for at least 30 minutes for the best flavor.
Step 5. Place the drumsticks on the grill and cook for 25–30 minutes, turning occasionally, until the chicken is fully cooked and lightly charred.
Step 6. Meanwhile, soak the potato fries in cold water for 20 minutes, then drain and pat dry.
Step 7. Toss the fries with vegetable oil and salt.
Step 8. Spread the fries on a baking sheet and bake for 30–35 minutes, turning halfway through cooking, until golden and crispy.
Step 9. Prepare the salad by combining lettuce, cucumber, cherry tomatoes, red onion, and parsley in a large bowl.
Step 10. Arrange the grilled chicken drumsticks, crispy fries, and garden salad on serving plates.
Step 11. Serve immediately with ketchup and mustard on the side for dipping.
Storage and Reheating Tips
Store leftover chicken, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.
Keep ketchup and mustard refrigerated after opening.
Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.
Reheat fries in an oven or air fryer for a few minutes to restore their crisp texture.
For best results, prepare the salad fresh before serving, as stored vegetables may lose their crunch.
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