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Oven-Baked Crispy Chicken & Fresh Salad

This comforting classic combines golden, crispy chicken drumsticks with a vibrant and refreshing salad, perfect for busy weeknights or casual gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken drumsticks Look for fresh, organic drumsticks for best quality.
  • 2 tbsp olive oil Can be replaced with a dairy-free option for lactose-sensitive diets.
  • 1 tsp paprika Adds a smoky flavor.
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • to taste Salt Avoid adding too much salt at once.
  • 1/2 cup grated cheese Opt for sharp varieties like cheddar.
For the Salad
  • 1 cup lettuce Wash and dry before use.
  • 1/2 piece cucumber, sliced
  • 1 cup cherry tomatoes Halved for better mixing.
  • 1 tbsp olive oil For dressing.
  • 1 tbsp lemon juice Freshly squeezed for best flavor.

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. In a bowl, combine the chicken drumsticks with olive oil, paprika, garlic powder, black pepper, salt, and grated cheese. Make sure every piece is well-coated.
Baking Chicken
  1. Place the seasoned drumsticks on a baking tray, ensuring they have space in between.
  2. Bake in the preheated oven for about 35-40 minutes until they turn golden and crispy.
  3. Halfway through baking, use tongs to turn the chicken over.
Preparing Salad
  1. While your chicken is baking, wash and toss together the lettuce, sliced cucumber, and cherry tomatoes in a large bowl.
  2. Drizzle with olive oil and a squeeze of lemon juice, mixing until everything is well-combined.
Serving
  1. Once the chicken is out of the oven, let it cool for a few minutes. Plate the crispy chicken alongside a generous serving of fresh salad.

Notes

For an extra crispy chicken, broil it for the last 2-3 minutes of baking. Avoid overcrowding the tray for even cooking. Store leftovers in the fridge for up to 3 days.