Perfect Roasted Chicken Drumsticks with Creamy Mashed Potatoes & Cucumber‑Tomato Salad

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🍗 Roasted Chicken Drumsticks with Creamy Mashed Potatoes & Cucumber-Tomato Salad

Introduction

Few meals feel more comforting than oven-roasted chicken with creamy mashed potatoes and a fresh cucumber-tomato salad. This easy dinner delivers crispy skin, juicy meat, fluffy potatoes, and a bright, crunchy side—perfect for busy weeknights or relaxed family meals.

🧾 Ingredients

For the Chicken

  • 6–8 chicken drumsticks (about 2–2.5 lb)

  • 4 bone-in, skin-on chicken thighs (optional)

  • 2 tablespoons Dijon mustard

  • 1 tablespoon salt

  • 1 teaspoon black pepper

For the Mashed Potatoes

  • 2 lb russet potatoes, peeled and cubed

  • 4 tablespoons unsalted butter

  • ½ cup warm milk

  • Salt and pepper, to taste

For the Salad

  • 1 cup cucumber, thinly sliced

  • 1 cup cherry tomatoes, halved

  • 1 tablespoon olive oil

  • 1 teaspoon red wine vinegar

  • Salt and pepper, to taste

Substitutions

  • Use Yukon Gold potatoes for richer mash

  • Swap lemon juice for vinegar in the salad

  • Use only drumsticks or only thighs if preferred

⏱ Timing

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes

👨‍🍳 Instructions

1. Preheat the Oven

Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper.

2. Season the Chicken

Pat the chicken dry with paper towels.
In a small bowl, mix mustard, salt, and black pepper into a paste.
Rub all over the chicken, including under the skin where possible.

3. Roast the Chicken

Arrange chicken pieces skin-side up with space between them.
Roast for 35–40 minutes, turning the pan once.
Chicken is done when internal temperature reaches 165°F (74°C) and skin is golden and crisp.
Optional: Broil for 1–2 minutes for extra crispiness.

4. Make the Mashed Potatoes

Boil potatoes in salted water for 12–15 minutes until fork-tender.
Drain and return to pot. Let steam for 1 minute.
Mash with butter and warm milk until smooth.
Season with salt and pepper to taste.

5. Prepare the Salad

In a bowl, combine cucumber and tomatoes.
Drizzle with olive oil and vinegar.
Season lightly with salt and pepper and toss gently.

🍽 Serving Suggestions

  • Plate mashed potatoes first, top with roasted chicken

  • Spoon pan juices over the chicken

  • Garnish with parsley, chives, or dill

  • Serve with sparkling water, iced tea, or lemonade

🥦 Healthier Options

  • Low-carb: Use mashed cauliflower

  • Lower fat: Use skinless chicken and reduce butter

  • Dairy-free: Use olive oil and plant-based milk

  • Vegan: Replace chicken with roasted chickpeas or tofu

⚠ Common Mistakes

  • Not drying chicken skin (prevents crisping)

  • Overcrowding the pan

  • Overboiling potatoes (makes them watery)

  • Forgetting to season the mash and salad

🧊 Storage

  • Refrigerate leftovers up to 3 days

  • Freeze chicken up to 2 months

  • Reheat chicken at 350°F until hot

  • Reheat potatoes with a splash of milk

❓ FAQs

Can I use boneless chicken?
Yes, bake for about 22–25 minutes.

Best potatoes for mash?
Russets = fluffy
Yukon Gold = creamy

Can salad be prepped ahead?
Yes, slice vegetables early but dress just before serving.

How to get crispier skin?
Dry chicken well, roast hot, don’t crowd pan, finish with broil.

No Dijon mustard?
Use grainy mustard or yellow mustard with a little honey.

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