Roasted Chicken with Herb Potatoes & Fresh Salad Bowl

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: In a small bowl, mix together olive oil, minced garlic, dried oregano or thyme, salt, and black pepper.

Step 3: Pat the chicken drumsticks dry and coat them generously with the herb oil mixture. Place on one side of the baking sheet.

Step 4: Toss the diced baby potatoes with the remaining herb oil mixture and arrange on the other side of the baking sheet.

Step 5: Roast for 30-35 minutes until the chicken skin is golden brown and crispy, and the potatoes are tender with golden edges.

Step 6: While everything roasts, prepare your salad bowl. Arrange mixed greens as the base, then top with cucumber slices, cherry tomatoes, and any other fresh vegetables you like.

Step 7: Drizzle the salad with your favorite vinaigrette just before serving.

Step 8: Plate everything together, with the roasted chicken and herb potatoes alongside the fresh salad. Serve with optional ketchup or dip on the side.

Storage and Reheating Tips

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the salad separate to prevent wilting, storing greens in their own container.

Reheat the chicken and potatoes in a 350°F oven for 10-12 minutes until warmed through and crispy again. For quick reheating, use a microwave, though the potatoes won’t be quite as crispy.

The salad is best enjoyed fresh, but you can prepare all the vegetables ahead of time and assemble just before eating for maximum freshness.