Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a large bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, parsley, salt, black pepper, and lemon juice.
Step 3. Add the chicken drumsticks and toss until evenly coated.
Step 4. Arrange the drumsticks on a baking sheet lined with parchment paper.
Step 5. Roast for 40 to 45 minutes, turning halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C).
Step 6. While the chicken cooks, soak the cut potatoes in cold water for 20 minutes, then drain and pat dry.
Step 7. Toss the potatoes with vegetable oil, salt, and paprika.
Step 8. Spread the fries on a separate baking sheet in a single layer.
Step 9. Bake for 30 to 35 minutes, turning once halfway through, until crispy and golden.
Step 10. In a large bowl, combine the lettuce, cucumber, red onion, and cherry tomatoes.
Step 11. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Step 12. Drizzle the dressing over the salad and toss gently to combine.
Step 13. Arrange the grilled chicken drumsticks, fries, and garden salad on serving plates.
Step 14. Serve with ketchup and garlic mayonnaise on the side.
Step 15. Garnish the chicken with a sprinkle of dried parsley if desired and serve immediately.
Storage and Reheating Tips
Store leftover chicken, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a 375°F (190°C) oven for 10 to 12 minutes or until heated through.
Reheat the fries in an air fryer or oven at 400°F (200°C) for 5 to 7 minutes to restore crispness.
Keep the salad and dressing separate until serving to maintain freshness.
For best results, prepare the salad fresh and reheat only the chicken and fries before serving.
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