Roasted Chicken Drumsticks
Description
Juicy, herb-and-garlic–flavored chicken drumsticks with crispy skin, perfect for a hearty main course.
Time
Prep: 10 minutes (plus 1 hour marinating, optional)
Cook: 40 minutes
Total (active): 50 minutes (or ~1 h 50 min including marinating)
Servings: 4 (2 drumsticks each)
Ingredients
8 chicken drumsticks (about 1.2 kg total)
2 Tbsp olive oil
4 garlic cloves, minced
1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
1 Tbsp fresh thyme leaves (or 1 tsp dried)
Zest of 1 lemon
1 tsp smoked paprika
½ tsp ground black pepper
1 tsp kosher salt (or to taste)
Instructions
Marinate (optional but recommended):
In a large bowl, whisk olive oil, garlic, herbs, lemon zest, paprika, salt and pepper.
Toss drumsticks in marinade, cover, and refrigerate 1 hour (or up to overnight).
Roast:
Preheat oven to 200 °C (400 °F).
Arrange drumsticks on a wire rack over a baking sheet (to allow air circulation).
Roast 35–40 minutes, turning once halfway, until skin is golden and an instant-read thermometer reads 75 °C (165 °F) at the thickest part.
Rest & Serve:
Let rest 5 minutes before plating so juices redistribute.
Nutritional Information (per drumstick)
Calories Fat Carbs Protein
180 kcal 11 g 0 g 20 g
Macros breakdown: 0 g sugar, 0 g fiber
Q&A
Q: How do I get extra-crispy skin?
Pat drumsticks very dry before seasoning, and don’t overcrowd the pan so hot air can circulate.
Q: Can I grill instead of roast?
Yes—grill over medium heat (180–200 °C) for ~25 min, turning and basting with marinade.
Q: How should I store leftovers?
Refrigerate in an airtight container up to 3 days; reheat covered at 180 °C for 10 min to re-crisp.
2. Crispy Potato Wedges
Description
Golden, crispy-on-the-outside and fluffy-on-the-inside potato wedges seasoned with herbs and paprika.
Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
Ingredients
1 kg russet potatoes (about 4 medium)
2 Tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
Instructions
Prep Potatoes:
Preheat oven to 220 °C (425 °F).
Scrub potatoes and cut each into 8 wedges.
Season:
In a large bowl, toss wedges with oil, garlic powder, paprika, oregano, salt and pepper until evenly coated.
Bake:
Spread wedges in a single layer on a parchment-lined baking sheet.
Bake 15 min, flip, then bake another 15 min until crisp and golden.
Serve Hot:
Sprinkle with a pinch of sea salt, serve with ketchup or aioli.
Nutritional Information (per serving ≈250 g)
Calories Fat Carbs Protein
250 kcal 10 g 35 g 4 g
Includes: 2 g fiber, 2 g sugar
Q&A
Q: My wedges stick to the pan—how to prevent this?
Use parchment paper or a well-oiled sheet; let the pan heat in the oven before adding wedges.
Q: Can I use sweet potatoes?
Absolutely—just reduce bake time by 5 minutes as they cook faster.
Q: How to reheat without losing crispness?
Reheat in a 200 °C oven for 5–7 minutes rather than microwave.
3. Classic Greek Salad
Description
A refreshing salad of crisp vegetables, tangy feta, and briny olives, dressed simply with olive oil and lemon.
Time
Prep & Assemble: 15 minutes
Total: 15 minutes
Servings: 4
Ingredients
3 medium tomatoes, cut into wedges
1 large cucumber, sliced into half-moons
1 small red onion, thinly sliced
1 green bell pepper, sliced into rings
150 g block feta cheese, cut into cubes
100 g Kalamata olives, pitted
2 Tbsp extra-virgin olive oil
1 Tbsp red wine vinegar (or lemon juice)
1 tsp dried oregano
Salt & pepper, to taste
Instructions
Combine Veggies:
In a large bowl, add tomatoes, cucumber, onion, pepper, olives.
Dress & Toss:
Whisk oil, vinegar, oregano, salt and pepper in a small bowl.
Drizzle over salad and toss gently.
Add Feta:
Top with feta cubes; serve immediately for the freshest texture.
Nutritional Information (per serving)
Calories Fat Carbs Protein
200 kcal 15 g 8 g 5 g
Includes: 2 g fiber, 5 g sugar
Q&A
Q: My salad gets soggy—how to keep it crisp?
Salt and dress just before serving; drain seeded tomato juice.
Q: Can I make it ahead?
Prep veggies and dressing separately; combine no more than 30 mi
n before serving.
Q: Any vegan option?
Swap feta for firm tofu cubes marinated briefly in lemon and herbs.