Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Pat the chicken drumsticks dry with paper towels and place them in a large bowl.
Step 3: Combine olive oil, paprika, garlic powder, onion powder, parsley, salt, black pepper, and lemon juice in a small bowl.
Step 4: Rub the seasoning mixture evenly over the chicken drumsticks.
Step 5: Arrange the drumsticks on a parchment-lined baking sheet.
Step 6: Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
Step 7: While the chicken roasts, place the cubed potatoes in a large pot and cover with cold water.
Step 8: Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 9: Drain the potatoes and return them to the pot.
Step 10: Add the butter, warm milk, salt, and black pepper, then mash until smooth and creamy.
Step 11: In a large bowl, combine the cucumbers, cherry tomatoes, red onion, and parsley.
Step 12: In a separate bowl, whisk together the sour cream, mayonnaise, lemon juice, garlic powder, salt, and black pepper.
Step 13: Pour the dressing over the vegetables and toss gently until evenly coated.
Step 14: Remove the chicken from the oven and allow it to rest for 5 minutes.
Step 15: Serve the roasted chicken drumsticks alongside the creamy mashed potatoes and cucumber tomato salad.
Storage and Reheating Tips
Store leftover chicken, mashed potatoes, and salad in separate 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.
Mashed potatoes can be reheated on the stovetop or in the microwave with a splash of milk to restore their creamy texture.
The cucumber tomato salad is best enjoyed within 2 days and should be kept chilled.
For meal prep, store the salad dressing separately and mix just before serving for the freshest texture.
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