Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a large bowl, whisk together the olive oil, garlic, honey, soy sauce, ketchup, paprika, onion powder, salt, and black pepper.
Step 3. Add the chicken drumsticks and toss until evenly coated. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Step 4. Arrange the drumsticks on a parchment-lined baking sheet.
Step 5. Bake for 35 to 40 minutes, turning halfway through and brushing with the remaining marinade.
Step 6. Continue baking until the chicken is deeply golden, caramelized, and reaches an internal temperature of 165°F (74°C).
Step 7. While the chicken cooks, prepare the French fries according to package directions until crispy and golden.
Step 8. Toss the fries lightly with salt immediately after cooking.
Step 9. Arrange the lettuce, cucumber, red onion, and cherry tomatoes in one section of a serving platter or meal container.
Step 10. Place the fries beside the salad.
Step 11. Add the glazed chicken drumsticks to the platter.
Step 12. Sprinkle the chicken with chopped fresh parsley.
Step 13. Serve with mayonnaise and barbecue sauce for dipping.
Storage and Reheating Tips
Store leftover chicken, fries, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10 to 15 minutes or until heated through.
For the crispiest fries, reheat them in an air fryer or oven rather than a microwave.
Keep the salad and dipping sauces chilled until ready to serve.
Cooked chicken drumsticks can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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