Roasted Chicken Drumstick with Rice, Baked Beans and Tomato Cucumber Salad

Instructions

Step 1: Rinse the rice under cold water until the water runs clear.

Step 2: In a saucepan, combine the rice, water, salt, and butter. Bring to a boil, reduce the heat to low, cover, and cook for 18–20 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.

Step 3: Preheat the oven to 425°F (220°C).

Step 4: Pat the chicken drumsticks dry with paper towels.

Step 5: In a bowl, mix olive oil, paprika, garlic powder, onion powder, turmeric, salt, black pepper, and lemon juice.

Step 6: Rub the seasoning mixture all over the drumsticks.

Step 7: Arrange the drumsticks on a baking sheet lined with parchment paper.

Step 8: Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.

Step 9: While the chicken roasts, heat olive oil in a saucepan over medium heat.

Step 10: Add the onion and cook for 3–4 minutes until softened.

Step 11: Stir in the garlic and cook for 30 seconds.

Step 12: Add the tomato paste, paprika, salt, and black pepper, stirring well.

Step 13: Pour in the chicken broth and bring to a simmer.

Step 14: Add the white beans and cook for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.

Step 15: In a bowl, combine the tomatoes, cucumber, red onion, and parsley.

Step 16: Whisk together the olive oil, lemon juice, salt, and black pepper, then pour over the salad and toss gently.

Step 17: Allow the chicken to rest for 5 minutes after cooking.

Step 18: Serve the roasted chicken drumsticks with fluffy rice, baked beans, and tomato cucumber salad.

Storage and Reheating Tips

Store the chicken, rice, beans, and salad separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes until heated through.

Rice and beans can be reheated in the microwave with a splash of water or broth to maintain moisture.

The salad is best enjoyed fresh but can be stored for up to 1 day in the refrigerator.

For meal prep, keep the dressing separate from the salad until ready to serve.