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 1 tbsp olive oil, minced garlic, paprika, oregano, salt, pepper, and chili flakes. Rub this mixture all over the drumsticks.
Step 3: Toss the potato wedges with the remaining 1 tbsp olive oil, salt, and pepper. Arrange them on the same baking sheet around the chicken.
Step 4: Roast for 30 to 35 minutes until the chicken is golden brown and the potatoes are crispy and golden.
Step 5: While everything roasts, prepare your salad base by arranging the mixed lettuce or kale in a large bowl.
Step 6: Top the greens with sliced cucumber, chopped tomato, and red onion. Sprinkle the crumbled feta cheese over the top.
Step 7: In a small bowl, whisk together the lemon juice, a pinch of salt, and pepper to create a simple dressing.
Step 8: Once the chicken and potatoes are cooked, assemble your bowl by arranging the salad in the center, placing the roasted chicken drumsticks and potatoes alongside.
Step 9: Drizzle the lemon dressing over the salad and garnish with fresh parsley. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the salad and dressing separate to prevent wilting, and combine just before eating.
To reheat, place the chicken and potatoes in a 350°F oven for 10 to 12 minutes until warmed through. You can also reheat gently in a skillet over medium heat for even crispier results.
This bowl tastes just as delicious served cold the next day if you prefer a chilled meal. Simply dress the fresh salad components and enjoy alongside your cold chicken and potatoes.
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