Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a small bowl, combine the olive oil, garlic, parsley, thyme, oregano, paprika, salt, black pepper, and lemon juice.
Step 3. Rub the herb mixture evenly over the chicken drumsticks.
Step 4. Arrange the chicken on a baking sheet lined with parchment paper.
Step 5. Roast for 35 to 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, place the potatoes in a large pot and cover with salted water.
Step 7. Bring to a boil and cook for 12 to 15 minutes until fork-tender. Drain and allow to cool slightly.
Step 8. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, parsley, chives, salt, black pepper, and garlic powder.
Step 9. Add the warm potatoes and gently toss until evenly coated. Refrigerate until ready to serve.
Step 10. Bring a pot of water to a boil and cook the green beans and carrots for 4 to 5 minutes until tender-crisp. Drain well.
Step 11. Melt the butter in a skillet over medium heat.
Step 12. Add the green beans, carrots, and kidney beans. Season with salt and black pepper.
Step 13. Cook for 2 to 3 minutes, stirring gently, until heated through.
Step 14. Stir in the fresh parsley and remove from the heat.
Step 15. Arrange the roasted chicken, creamy potato salad, and veggie medley on serving plates.
Step 16. Garnish with additional fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Keep the potato salad separate from the hot foods for the best texture and freshness.
Reheat the chicken and vegetable medley in the microwave or oven until heated through.
Potato salad should be served chilled and does not require reheating.
Freeze the roasted chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
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