Instructions
Step 1: Preheat your oven to 400°F. Pat the chicken drumsticks dry and place them on a baking sheet lined with foil.
Step 2: In a small bowl, mix together paprika, garlic powder, salt, and black pepper. Drizzle the drumsticks with olive oil and coat them generously with the spice mixture.
Step 3: Roast the drumsticks for 35 to 40 minutes, until the skin is golden brown and crispy and the internal temperature reaches 165°F.
Step 4: While the chicken cooks, prepare the green beans by steaming or blanching them until tender-crisp, about 5 to 7 minutes. Set aside.
Step 5: For the creamy potato salad, combine the halved baby potatoes, diced carrots, red beans, mayonnaise, and mustard in a bowl. Mix gently until everything is well coated. Stir in the chopped parsley and adjust seasoning as needed.
Step 6: Warm your seasoned rice according to package directions or if already cooked, simply reheat gently on the stovetop with a splash of water.
Step 7: Plate everything together, arranging the roasted drumsticks in the center with the rice on one side, green beans on another, and creamy potato salad completing the plate.
Storage and Reheating Tips
Store leftover chicken and sides in separate airtight containers in the refrigerator for up to 3 days. This helps keep each component fresh and prevents the rice from absorbing moisture from the salad.
To reheat, place the drumsticks on a baking sheet and warm in a 350°F oven for 8 to 10 minutes until heated through. Reheat the rice in a skillet with a touch of water over medium heat.
The potato salad is delicious served cold straight from the refrigerator, making it perfect for meal prep lunches throughout the week.
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