Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken drumsticks dry and place them on a baking sheet lined with parchment paper.
Step 2: In a small bowl, combine paprika, garlic powder, Italian seasoning, chili flakes, salt, and black pepper. Drizzle the drumsticks with 1 tbsp of olive oil and rub the spice mixture all over them.
Step 3: On the same baking sheet, toss the potato wedges with the remaining olive oil, salt, and pepper. Arrange them around the drumsticks.
Step 4: Roast everything for 30 to 35 minutes, stirring the potatoes halfway through, until the drumsticks are golden brown and cooked through, and the potatoes are crispy.
Step 5: While the chicken and potatoes cook, prepare your salad. Combine lettuce, cucumber slices, cherry tomatoes, and red onion in a large bowl or on a serving platter.
Step 6: Top the salad with the crumbled feta cheese. When the drumsticks and potatoes are ready, arrange them on top of the salad.
Step 7: Serve immediately and enjoy your delicious, loaded bowl.
Storage and Reheating Tips
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the salad components separate to prevent wilting.
To reheat, warm the drumsticks and potatoes in a 350°F oven for about 10 minutes until heated through. Assemble with fresh salad ingredients and feta just before serving.
For meal prep, you can prepare all components ahead of time and quickly assemble bowls when you are ready to eat. This makes it perfect for busy weeknights.
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