Instructions
Step 1: Preheat your oven to 425 degrees Fahrenheit. Pat the chicken drumsticks dry with paper towels.
Step 2: In a small bowl, combine garlic powder, paprika, salt, and black pepper. Rub this mixture all over the drumsticks, then drizzle with olive oil.
Step 3: Place the seasoned drumsticks on a baking sheet and roast for 35 to 40 minutes, until the skin is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
Step 4: While the chicken roasts, boil the potatoes in salted water for 15 to 20 minutes until fork-tender. Drain well.
Step 5: Mash the cooked potatoes with butter and milk until creamy and smooth. Season with salt and pepper to taste.
Step 6: In a large bowl, combine the sliced cucumbers and diced tomatoes. Toss gently with sour cream or yogurt, salt, and pepper until well coated.
Step 7: Divide the mashed potatoes, roasted chicken, and cucumber salad onto serving plates. Serve immediately while the chicken is hot.
Storage and Reheating Tips
Store leftover roasted chicken and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. The cucumber salad is best enjoyed fresh, but will keep for 1 to 2 days if stored separately.
To reheat, warm the mashed potatoes on the stovetop over low heat with a splash of milk, stirring occasionally. Reheat the chicken in a 350-degree oven for 10 to 15 minutes until warmed through.
For best results, enjoy the cucumber salad fresh rather than reheating it. You can prepare the salad ingredients ahead of time and dress it just before serving.
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