Pat the drumsticks dry with paper towels. In a small bowl, mix together the paprika, garlic powder, onion powder, dried oregano, black pepper, and salt. Rub olive oil all over each drumstick, then coat them generously with the spice mixture, making sure every side is covered.

Place the seasoned drumsticks on a baking sheet lined with parchment paper in a single layer. Roast in a 400°F oven for 30 to 35 minutes, until the skin is deep golden brown and an instant-read thermometer reaches 165°F at the thickest part without touching bone.

Cut the potatoes into even-sized fries about the thickness of a pencil. Soak them in cold water for 10 minutes if time allows, then pat completely dry. Toss them with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast at 400°F for 25 to 30 minutes, stirring halfway through, until golden and crispy.

Arrange the shredded lettuce on a plate as the base. Top with tomato slices and red onion rings. Drizzle with lemon juice and olive oil, then sprinkle with salt and black pepper.

Arrange the roasted chicken drumsticks in the center of the plate, pile the fries to one side, and nestle the fresh salad alongside. Serve immediately while everything is at its best temperature.