Instructions
Step 1: In a large bowl, combine olive oil, lemon juice, paprika, garlic powder, onion powder, parsley, oregano, salt, and black pepper.
Step 2: Add the chicken drumsticks and toss until evenly coated. Cover and marinate for at least 30 minutes.
Step 3: Preheat the oven to 425°F (220°C).
Step 4: Toss the potato fries with vegetable oil, salt, garlic powder, and paprika until evenly coated.
Step 5: Spread the fries on a baking sheet in a single layer.
Step 6: Arrange the chicken drumsticks on a separate baking sheet lined with parchment paper.
Step 7: Bake the fries for 30–35 minutes, turning halfway through cooking, until golden and crispy.
Step 8: Roast the chicken drumsticks for 40–45 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 9: For extra color and crispness, broil the chicken for the final 2–3 minutes.
Step 10: In a large bowl, combine the lettuce, cucumber, cherry tomatoes, red onion, and parsley.
Step 11: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, parsley, salt, and black pepper until smooth.
Step 12: Remove the chicken and fries from the oven and allow the chicken to rest for 5 minutes.
Step 13: Arrange the chicken drumsticks, French fries, and garden salad on serving plates.
Step 14: Serve the garlic herb dip and ketchup in small bowls alongside the meal.
Step 15: Garnish the chicken with additional chopped parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, fries, salad, and sauces separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes until heated through.
For the crispiest fries, reheat them in an air fryer or a 400°F (200°C) oven for 5–7 minutes.
Store the salad separately from any dressing or dips to maintain freshness and crunch.
The garlic herb dip can be refrigerated in a sealed container for up to 5 days.
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