Instructions
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Step 2: Pat the chicken drumsticks dry with paper towels, then rub them all over with olive oil.
Step 3: In a small bowl, mix together paprika, garlic powder, salt, and black pepper.
Step 4: Generously coat each drumstick with the spice mixture, making sure every side is covered.
Step 5: Arrange drumsticks on the prepared baking sheet and roast for 35 to 40 minutes until golden brown and cooked through.
Step 6: While the chicken roasts, cut potatoes into fries, toss with a light coating of oil, salt, and pepper, and bake on a separate sheet for 25 to 30 minutes until crispy.
Step 7: Prepare the salad by combining lettuce, sliced cucumber, cherry tomatoes, and red onion in a bowl.
Step 8: Mix mayo and ketchup together in small bowls to serve as dipping sauces.
Step 9: Remove the chicken and fries from the oven and plate everything together while hot.
Storage and Reheating Tips
Store leftover chicken and fries in separate airtight containers in the refrigerator for up to three days. The salad is best enjoyed fresh, but you can prep the vegetables ahead and combine them just before serving.
To reheat, place chicken drumsticks in a 350°F oven for about 10 minutes until warmed through. For fries, reheat them in a 400°F oven for 5 to 8 minutes to restore their crispiness.
You can also enjoy the chicken cold the next day as a delicious protein for lunch, paired with fresh vegetables and your favorite dressing.
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