Combine 2 tbsp olive oil with 2 minced garlic cloves in a small bowl. Add 1 tsp paprika, 1 tsp turmeric, 0.5 tsp garlic powder, 0.5 tsp mixed herbs, salt, and black pepper. Stir until everything forms a paste.

Pat 3 chicken drumsticks dry with paper towels. Generously coat each drumstick with the spice mixture on all sides. Place on a lined baking sheet and roast at 400°F for 25 to 30 minutes until golden brown and cooked through.

Cut 3 large potatoes into fries of even thickness. Toss lightly with salt and pepper. Place on a separate baking sheet and bake at 400°F alongside the chicken until golden and crispy, about 25 to 30 minutes.

Place 2 cups lettuce on a plate as the base. Arrange 1 tomato cut into wedges and 0.5 red onion sliced on top. Drizzle with 1 tbsp olive oil and 1 tsp lemon juice just before serving, then toss gently.

Arrange the roasted drumsticks, crispy fries, and fresh salad on a plate, dividing the space so each component has room. Serve while the chicken and fries are still warm and the salad is crisp and cold.