Herb Roasted Chicken Bowl with Crispy Potatoes & Fresh Salad

Instructions

Step 1: Preheat your oven to 425°F. Pat the chicken drumsticks dry and season generously with salt, pepper, and the dried herb blend on all sides.

Step 2: Toss the potato wedges with a light coating of olive oil, salt, and pepper. Spread both chicken and potatoes on a baking sheet in a single layer.

Step 3: Roast for 25 to 30 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F, and the potatoes are crispy and golden.

Step 4: While everything roasts, prepare your salad base by tossing lettuce into a bowl. Layer with cucumber slices, halved cherry tomatoes, sliced red onion, and crumbled feta cheese.

Step 5: Drizzle the salad with remaining olive oil and season with salt, pepper, and chili flakes if desired. Toss gently to combine.

Step 6: Once the chicken and potatoes are ready, arrange them in a bowl alongside your fresh salad. Serve immediately and enjoy.

Storage and Reheating Tips

Store the roasted chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the salad separate to prevent it from becoming soggy. The feta and fresh vegetables are best enjoyed within 24 hours.

To reheat, place the chicken and potatoes on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. You can also quickly reheat them in the microwave, though the oven keeps them crispier.

Assemble your bowl fresh with newly prepared salad for the best texture and flavor. Leftover roasted chicken makes a fantastic addition to salads, grain bowls, or wraps throughout the week.