Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Pat the chicken drumsticks dry and rub them with olive oil, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Step 3: Toss the baby potatoes with olive oil, garlic powder, parsley, salt, and black pepper.
Step 4: Arrange the chicken and potatoes on a large baking sheet.
Step 5: Roast for 35–40 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C).
Step 6: During the last 15 minutes of roasting, add the cherry tomatoes tossed with olive oil, salt, and black pepper to the baking sheet.
Step 7: Roast until the tomatoes are softened and lightly blistered.
Step 8: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, black pepper, and red pepper flakes.
Step 9: Divide the mixed greens among serving bowls.
Step 10: Arrange the avocado slices over the greens.
Step 11: Add the roasted potatoes and blistered tomatoes to the bowl.
Step 12: Place the roasted chicken drumsticks on top.
Step 13: Drizzle the dressing evenly over the bowl.
Step 14: Serve immediately while the chicken and potatoes are warm.
Storage and Reheating Tips
Store the chicken, potatoes, tomatoes, and greens separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potatoes in a 375°F (190°C) oven or air fryer for 5–8 minutes to maintain their texture.
Avocado should be sliced fresh before serving to prevent browning.
Keep the dressing refrigerated in a sealed container for up to 1 week and shake before using.
For meal prep, assemble the bowls without avocado and dressing, then add them just before serving.
Avoid freezing the greens and avocado, as they will lose their texture after thawing.
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