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 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.
Step 5: Spread the fries in a single layer on a baking sheet lined with parchment paper.
Step 6: Arrange the chicken drumsticks on a separate baking sheet.
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 the internal temperature reaches 165°F (74°C) and the skin is golden brown.
Step 9: For extra color, broil the chicken for the last 2–3 minutes of cooking.
Step 10: In a large bowl, combine the lettuce, cucumber, tomatoes, red onion, and parsley.
Step 11: Whisk together olive oil, lemon juice, salt, and black pepper and drizzle over the salad.
Step 12: In a small bowl, mix together mayonnaise, yellow mustard, honey, and lemon juice to make the honey mustard sauce.
Step 13: Allow the chicken to rest for 5 minutes after cooking.
Step 14: Arrange the chicken drumsticks, French fries, and garden salad on serving plates.
Step 15: Serve with ketchup and honey mustard sauce on the side.
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 best texture, reheat the fries in an air fryer or oven at 400°F (200°C) for 5–7 minutes.
Store the salad and dressing separately to keep the vegetables crisp and fresh.
Honey mustard sauce can be refrigerated in a sealed container for up to 1 week.
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