Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a large bowl, toss the chicken drumsticks with olive oil, paprika, garlic powder, onion powder, oregano, thyme, salt, and black pepper until evenly coated.
Step 3. Arrange the drumsticks on one side of a large baking sheet.
Step 4. In another bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and black pepper.
Step 5. Spread the potatoes on the other side of the baking sheet in a single layer.
Step 6. Roast for 40 to 45 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.
Step 7. While the chicken and potatoes cook, prepare the dressing by whisking together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and black pepper.
Step 8. In a large serving bowl, combine the chopped romaine lettuce, cucumber slices, cherry tomatoes, and red onion.
Step 9. Drizzle half of the dressing over the salad and toss gently.
Step 10. Top the salad with the crumbled feta cheese and a sprinkle of red pepper flakes.
Step 11. Add the roasted potato wedges and chicken drumsticks on top of the salad.
Step 12. Drizzle the remaining dressing over the bowl.
Step 13. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store the chicken, potatoes, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken and potatoes in a 375°F (190°C) oven or air fryer for 8 to 10 minutes until warmed through.
Keep the salad, feta cheese, and dressing refrigerated and add them fresh when serving.
Store the dressing in a sealed jar in the refrigerator for up to 5 days. Shake well before using.
For meal prep, portion the salad ingredients separately and assemble just before serving to maintain freshness and texture.
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