Grilled Chicken Drumsticks with Crispy Potato Wedges and Fresh Salad

Introduction

Grilled chicken with potato wedges and salad is the perfect weeknight dinner — hearty, flavorful, and balanced. Smoky, juicy chicken drumsticks meet golden-crisp potato wedges and a refreshing garden salad for a complete plate. A bright marinade of garlic, lemon, and oregano infuses the chicken while the high-heat roast turns wedges shatter-crisp. Pair everything together for color, crunch, and freshness.

 Ingredients

For the Grilled Chicken Drumsticks

• 8 chicken drumsticks (about 2 lb / 900 g)
• 2 tbsp olive oil (30 ml)
• 2 cloves garlic, minced
• 1 tbsp lemon juice (15 ml)
• 1 tsp smoked paprika (5 ml)
• 1/2 tsp black pepper (2 ml)
• 1 tsp salt (5 ml)
• 1 tsp dried oregano (5 ml)

For the Crispy Potato Wedges

• 4 medium russet potatoes (about 2 lb / 900 g), cut into wedges
• 2 tbsp olive oil (30 ml)
• 1 tsp garlic powder (5 ml)
• 1 tsp paprika (5 ml)
• 1/2 tsp salt (2 ml)
• 1/2 tsp pepper (2 ml)

For the Fresh Salad

• 2 cups romaine lettuce (80 g), chopped
• 1 cucumber, sliced
• 1 cup cherry tomatoes (150 g), halved
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil (30 ml)
• 1 tbsp lemon juice (15 ml)
• Salt and pepper, to taste

Step-by-Step Instructions

1. Marinate the chicken: In a large bowl, whisk olive oil, minced garlic, lemon juice, smoked paprika, salt, pepper, and oregano. Add the drumsticks and toss to coat. Cover and marinate for at least 30 minutes (or overnight for best results).
2. Season the wedges: Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, garlic powder, paprika, salt, and pepper. Spread on a sheet pan in a single layer.
3. Roast to crisp: Bake 35–40 minutes, flipping halfway, until edges are deeply golden and crisp. For extra crunch, broil 3–5 minutes at the end.
4. Grill the chicken: Heat grill (or grill pan) to medium-high. Grill drumsticks 20–25 minutes, turning occasionally, until nicely charred and the internal temperature reaches 165°F (74°C). Brush with leftover marinade during the first 10 minutes for added flavor (discard any remaining marinade afterward).
5. Toss the salad: Combine lettuce, cucumber, tomatoes, and red onion. Drizzle with olive oil and lemon juice; season with salt and pepper. Toss lightly to coat.
6. Plate and serve: Arrange grilled drumsticks and crispy wedges on a warm platter. Add the fresh salad for brightness and crunch. Serve immediately.

ENJOY