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–+ servings

Crispy Chicken Drumsticks & Fries Plate

Golden, crispy chicken drumsticks and thighs paired with homemade fries and fresh vegetables. A complete one-pan meal served with herb mayo for dipping. Restaurant-quality taste with simple home cooking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 645
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Fries
  • 3 chicken drumsticks
  • 3 chicken thighs
  • 4 large potatoes cut into fries
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
For the Herb Mayo
  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • Fresh parsley for garnish
For the Salad
  • 1 cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1/4 red onion sliced

Method
 

Instructions
  1. Pat the chicken dry with paper towels. Cut potatoes into uniform fries and soak in cold water for 10 minutes if time allows.
  2. Combine paprika, garlic powder, Italian seasoning, salt, and black pepper in a small bowl. Coat the chicken generously on all sides with the seasoning mixture.
  3. Heat oven to 425°F (220°C). Drizzle olive oil on a baking sheet, arrange chicken skin-side up and fries in a single layer. Roast for 30-35 minutes, stirring fries halfway through, until chicken reaches 165°F internally.
  4. Stir together mayonnaise, Dijon mustard, and chopped fresh parsley. Adjust seasonings to taste.
  5. Combine chopped cucumber, halved cherry tomatoes, and sliced red onion in a bowl. Season with salt and pepper. Keep separate until serving.
  6. Arrange chicken in the center of a large plate with fries on one side and fresh salad on the other. Serve with herb mayo on the side and garnish with fresh parsley.

Nutrition

Calories: 645kcalCarbohydrates: 38gProtein: 42gFat: 38gSodium: 520mgFiber: 3gSugar: 4g

Notes

Pat the chicken completely dry before seasoning for the crispiest skin. Soak cut potatoes in cold water to remove starch and improve texture. Keep the fresh salad separate until serving to maintain crispness. The herb mayo can be made up to 2 days ahead.

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