Instructions
Step 1. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, salt, black pepper, and lemon juice.
Step 2. Add the chicken drumsticks and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes.
Step 3. Preheat the oven to 425°F (220°C).
Step 4. Arrange the chicken drumsticks on a baking sheet lined with parchment paper.
Step 5. Bake for 35–40 minutes, turning once halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C).
Step 6. While the chicken cooks, toss the potato fries with vegetable oil, paprika, salt, and garlic powder.
Step 7. Spread the fries on a separate baking sheet in a single layer.
Step 8. Bake the fries for 30–35 minutes, turning halfway through, until crispy and golden.
Step 9. In a large bowl, combine the cucumber, cherry tomatoes, red onion, and lettuce.
Step 10. Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss gently to combine.
Step 11. In a small bowl, whisk together the mayonnaise, ketchup, lemon juice, garlic, parsley, and salt 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, seasoned fries, and cucumber tomato salad on serving plates.
Step 14. Serve with the creamy garlic sauce on the side.
Storage and Reheating Tips
Store leftover chicken, fries, salad, and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.
Reheat the fries in an oven or air fryer to restore their crispness.
Keep the salad chilled and dress it just before serving if preparing ahead.
Store the creamy garlic sauce in a sealed container in the refrigerator for up to 5 days.
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