Instructions
Step 1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2. In a large bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, paprika, salt, and black pepper.
Step 3. Add the chicken drumsticks and toss until evenly coated.
Step 4. Arrange the drumsticks on one side of the baking sheet.
Step 5. In another bowl, toss the potato wedges with olive oil, garlic powder, oregano, paprika, salt, and black pepper.
Step 6. Spread the potato wedges on the other side of the baking sheet in a single layer.
Step 7. Roast for 40–45 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.
Step 8. While the chicken and potatoes roast, prepare the salad.
Step 9. In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, and feta cheese.
Step 10. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, black pepper, and red pepper flakes.
Step 11. Pour the dressing over the salad and toss gently to combine.
Step 12. Remove the chicken and potatoes from the oven and let them rest for 5 minutes.
Step 13. Sprinkle fresh parsley over the chicken.
Step 14. Serve the herb roasted chicken drumsticks with potato wedges and Greek salad.
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 potato wedges in a 375°F (190°C) oven for 10–15 minutes or until heated through.
An air fryer works well for reheating the potatoes and restoring their crisp texture.
The Greek salad is best enjoyed fresh but can be stored for up to 1 day if the dressing is kept separate.
Freeze cooked chicken drumsticks for up to 3 months. Thaw overnight in the refrigerator before reheating.
For the freshest flavor, add the feta cheese and dressing to the salad just before serving.
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