Instructions
Step 1: Preheat the oven to 400°F. Pat the chicken drumsticks dry and season with salt, black pepper, paprika, onion powder, and dried parsley.
Step 2: In a bowl, mix barbecue sauce, honey, soy sauce, olive oil, and minced garlic.
Step 3: Coat the chicken drumsticks with half of the barbecue glaze and place them on a lined baking tray.
Step 4: Toss the halved baby potatoes with melted butter, a little olive oil, salt, and black pepper. Spread them on a separate baking tray.
Step 5: Roast the chicken and potatoes in the oven for 35 to 40 minutes, turning the potatoes halfway through cooking.
Step 6: During the final 10 minutes of roasting, brush the remaining glaze over the chicken and return to the oven until sticky and caramelized.
Step 7: In a large bowl, combine lettuce, cucumber, red onion, and cherry tomatoes.
Step 8: Drizzle the salad with lemon juice and olive oil, then toss gently to combine.
Step 9: Arrange the glazed chicken drumsticks, roasted potatoes, and fresh salad on a serving tray or plates.
Step 10: Garnish with fresh parsley and serve with lemon wedges on the side.
Storage and Reheating Tips
Store leftover chicken, potatoes, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken and potatoes in the oven at 350°F until warmed through and crispy.
Keep the salad chilled and dress it just before serving for the freshest texture.
Add a fresh squeeze of lemon before serving leftovers to brighten the flavors.
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