Herb Roasted Chicken Drumstick with Garlic Potatoes & Garden Salad

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Pat the chicken drumsticks dry with paper towels.

Step 3. In a small bowl, combine the paprika, garlic powder, onion powder, thyme, rosemary, salt, and black pepper.

Step 4. Rub the chicken with olive oil and coat evenly with the seasoning mixture.

Step 5. Place the drumsticks on a baking sheet lined with parchment paper.

Step 6. Toss the potato chunks with olive oil, garlic powder, dill, salt, and black pepper.

Step 7. Arrange the potatoes around the chicken in a single layer.

Step 8. Roast for 35–40 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden.

Step 9. Remove from the oven and sprinkle the potatoes with fresh parsley.

Step 10. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.

Step 11. Combine the lettuce, cucumber, tomatoes, and red onion in a salad bowl.

Step 12. Drizzle the dressing over the salad and toss gently.

Step 13. For the dipping sauce, mix the mayonnaise, Dijon mustard, and honey until smooth.

Step 14. Arrange the roasted chicken drumsticks, garlic herb potatoes, and garden salad on serving plates.

Step 15. Serve with the dipping sauce on the side and enjoy immediately.

Storage and Reheating Tips

Store leftover chicken, potatoes, and salad separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or until heated through.

The salad is best stored without dressing and enjoyed within 2 days.

Keep the dipping sauce refrigerated in a sealed container for up to 5 days.

Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.