Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: In a large bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, salt, black pepper, honey, and lemon juice.
Step 3: Add the chicken drumsticks and toss until evenly coated. Let marinate for at least 30 minutes.
Step 4: Arrange the drumsticks on a baking sheet lined with parchment paper.
Step 5: Bake for 40–45 minutes, turning once halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Step 6: While the chicken cooks, toss the potato fries with vegetable oil, garlic powder, salt, and black pepper.
Step 7: Spread the fries in a single layer on a separate baking sheet.
Step 8: Bake for 30–35 minutes, turning halfway through, until crispy and golden.
Step 9: Remove the fries from the oven and immediately toss with Parmesan cheese and chopped parsley.
Step 10: In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, parsley, dill, garlic powder, salt, and black pepper.
Step 11: Stir until smooth and refrigerate until ready to serve.
Step 12: Allow the chicken to rest for 5 minutes after baking.
Step 13: Arrange the chicken drumsticks, garlic Parmesan fries, sliced tomatoes, and red onion on serving plates.
Step 14: Serve the herb yogurt dip on the side.
Step 15: Garnish with additional chopped parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, fries, and dip in separate 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.
For the crispiest texture, reheat the fries in an air fryer or oven at 400°F (200°C) for 5–7 minutes.
Keep the herb yogurt dip refrigerated and use within 3 days.
Fresh tomatoes and onions are best sliced just before serving for optimal flavor and texture.
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