Instructions
Step 1. In a large bowl, combine olive oil, lemon juice, garlic, paprika, onion powder, garlic powder, salt, black pepper, oregano, and thyme.
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 400°F (200°C) or prepare a grill for medium-high heat cooking.
Step 4. Cook the chicken drumsticks for 35–40 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Step 5. While the chicken cooks, place the potatoes in a large pot and cover with salted water.
Step 6. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 7. Drain the potatoes and return them to the pot.
Step 8. Add butter, warm milk, salt, and black pepper. Mash until smooth and creamy.
Step 9. Stir in the chopped parsley and keep warm.
Step 10. In a large bowl, combine the cucumbers, tomatoes, and red onion.
Step 11. In a separate bowl, whisk together sour cream, mayonnaise, lemon juice, dill, salt, and black pepper.
Step 12. Pour the dressing over the vegetables and toss gently until evenly coated.
Step 13. Let the salad chill for 10 minutes before serving.
Step 14. Arrange the mashed potatoes, grilled chicken drumsticks, and creamy cucumber tomato salad on serving plates.
Step 15. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, mashed potatoes, and salad in separate airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.
Reheat the mashed potatoes with a splash of milk and stir well to restore their creamy texture.
The cucumber tomato salad is best enjoyed within 1–2 days and should be kept refrigerated.
Avoid freezing the salad, as the creamy dressing may separate after thawing.
For meal prep, keep the salad dressing separate until ready to serve for maximum freshness.
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