Instructions
Step 1: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2: In a small bowl, combine garlic powder, paprika, dried oregano, salt, and pepper. Pat the chicken drumsticks dry and rub them with 2 tbsp of olive oil.
Step 3: Coat the drumsticks generously with the herb mixture, then place them on one prepared baking sheet. Drizzle with lemon juice.
Step 4: On the second baking sheet, toss potato wedges with 2 tbsp olive oil, 1 tsp dried herbs, salt, and pepper. Spread them in a single layer.
Step 5: Place both baking sheets in the oven. Roast for 25-30 minutes, or until the chicken skin is golden brown and crispy, and the potatoes are tender and golden.
Step 6: While everything roasts, prepare the salad. Toss together the mixed greens, cucumber slices, and cherry tomatoes in a large bowl.
Step 7: In a small bowl, whisk together 1 tbsp olive oil, 1 tsp lemon juice, salt, and pepper to make a simple dressing.
Step 8: Drizzle the dressing over the greens and gently toss. Top with crumbled feta cheese.
Step 9: Plate the chicken drumsticks with crispy potatoes on one side and the fresh feta salad on the other. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover chicken drumsticks and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the salad separate to prevent wilting. Reheat the chicken and potatoes in a 350°F oven for about 10-12 minutes until warmed through and skin crisps up again.
For best results, assemble the salad fresh just before eating, but you can prep the greens and vegetables ahead of time. Store them separately and combine with dressing when ready to serve.
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