Instructions
Step 1: Preheat your oven to 425°F and line a baking sheet with foil.
Step 2: Pat the chicken drumsticks dry with paper towels, then toss them in a bowl with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Step 3: Arrange the drumsticks skin-side up on the prepared baking sheet and roast for 35 to 40 minutes until the skin is golden brown and the meat is cooked through.
Step 4: About 20 minutes before the chicken finishes, prepare your fries according to package directions until they’re golden and crispy.
Step 5: While everything cooks, prepare your salad by arranging lettuce as a base, then topping with sliced cucumber, halved cherry tomatoes, and chopped red onion.
Step 6: Divide the roasted chicken, fries, and fresh salad onto serving plates.
Step 7: Serve with ketchup and mayo or garlic sauce on the side for dipping.
Storage and Reheating Tips
Store leftover roasted chicken in an airtight container in the refrigerator for up to 3 days. The salad should be kept separate to prevent sogginess.
Reheat the chicken in a 350°F oven for about 10 minutes until warmed through, or enjoy it cold the next day for a delicious cold plate.
Fries are best enjoyed fresh, but you can store them separately and refresh them in a 375°F oven for 5 minutes to restore some crispness.
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