Roasted Chicken Drumsticks with Fresh Veggie Salad

Prep: 20 minutes • Cook: 40–45 minutes • Serves: 4

Introduction

roasted chicken drumsticks recipe lovers will enjoy this wholesome, flavor-packed meal that combines crispy, golden chicken with a refreshing fresh veggie salad. This dish is special because it balances comfort food satisfaction with bright, clean flavors—perfect for family dinners, meal prep, or casual gatherings. The drumsticks roast until the skin turns beautifully crisp while the meat stays juicy and tender inside. Meanwhile, the salad brings crunch, color, and natural sweetness that lightens the plate. Flavor highlights include savory herbs, gentle garlic warmth, and the contrast between hot roasted chicken and cool vegetables. Quick tip: pat the chicken dry before seasoning to help the skin roast up extra crispy.

Ingredients

For the Roasted Chicken Drumsticks

• 8 chicken drumsticks (about 2.5 lb (1.1 kg) total)
• 2 Tbsp olive oil (30 ml)
• 1 Tbsp lemon juice (15 ml)
• 3 cloves garlic, minced
• 1 tsp paprika (2 g)
• 1 tsp dried oregano (1 g)
• 1/2 tsp dried thyme (0.5 g)
• 1 tsp kosher salt (5 g)
• 1/2 tsp black pepper (1 g)
• Optional: 1/4 tsp chili flakes for gentle heat

For the Fresh Veggie Salad

• 2 cups cherry tomatoes, halved (300 g)
• 1 large cucumber, diced (300 g)
• 1/2 red onion, thinly sliced (75 g)
• 1 cup shredded lettuce or mixed greens (40 g)
• 2 Tbsp extra-virgin olive oil (30 ml)
• 1 Tbsp fresh lemon juice (15 ml)
• 1/4 tsp salt, to taste
• 1/4 tsp black pepper, to taste
• Optional: chopped fresh parsley or mint (1 Tbsp (4 g))

Quick tip: Space drumsticks out on the pan so hot air circulates—this is the easiest way to get crispy edges.

Step-by-Step Instructions

1. Preheat the oven. Set the oven to 425°F (220°C). A hot oven helps the skin turn crisp and golden instead of pale.
2. Prepare the chicken. Pat drumsticks dry with paper towels to remove moisture so the skin roasts (not steams).
3. Season generously. Toss drumsticks with olive oil, lemon juice, garlic, paprika, oregano, thyme, salt, pepper, and chili flakes (if using) until evenly coated and fragrant.
4. Arrange on a baking tray. Place drumsticks on a lined baking sheet with space between each piece for even browning.
5. Roast to perfection. Roast 40–45 minutes, turning halfway through, until skin is deep golden and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest. Rest 5 minutes so juices redistribute and the meat stays juicy.
7. Prepare the vegetables. While chicken roasts, chop tomatoes, cucumber, onion, and greens. Keep everything crisp and dry.
8. Mix the salad dressing. Whisk olive oil, lemon juice, salt, and pepper until bright and lightly tangy.
9. Toss the salad. Combine vegetables, drizzle with dressing, and toss gently. Add herbs if desired.
10. Serve and enjoy. Plate roasted drumsticks with a generous portion of salad for a fresh, satisfying meal.

Safety note: Cook chicken to an internal temperature of 165°F (74°C).

FAQs

Q: Can I make this roasted chicken drumsticks recipe ahead of time?

A: Yes. Season drumsticks up to 24 hours ahead and refrigerate covered. This boosts flavor and makes roasting even easier.

Q: How do I make sure the drumsticks stay juicy and not dry?

A: Don’t overcook—aim for 165°F (74°C). Resting the chicken after roasting also keeps the meat moist.

Q: What variations can I try with this recipe?

A: Try cumin, curry powder, or smoked paprika for different flavor profiles. Add avocado, feta, or olives to the salad for extra richness.

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