Perfect Roasted Chicken Drumsticks with Creamy Mashed Potatoes & Cucumber‑Tomato Salad
Introduction
Is there anything more comforting than perfectly roasted chicken drumsticks served alongside silky mashed potatoes and a crisp cucumber‑tomato salad? This weeknight hero brings big flavor with minimal fuss. A zippy Dijon rub kisses the chicken with tangy depth, while lining your pan with Reynolds Wrap® Non‑Stick Foil guarantees easy release and golden, crackly skin. We’ll also add optional bone‑in, skin‑on chicken thighs for extra juiciness—because more crispy skin is never a bad idea.
Ingredients List
6–8 chicken drumsticks (about 2–2.5 lb)
4 bone‑in, skin‑on chicken thighs (optional, for variety & juiciness)
2 Tbsp Dijon mustard
1 Tbsp kosher salt
1 tsp freshly ground black pepper
2 lb russet potatoes, peeled and cubed
4 Tbsp unsalted butter
1/2 cup whole milk (warmer milk = creamier mash)
1 cup cucumber, thinly sliced
1 cup cherry tomatoes, halved
1 Tbsp extra‑virgin olive oil
1 tsp red wine vinegar
Reynolds Wrap® Non‑Stick Foil (to line your sheet pan)
Substitutions: Yukon Gold potatoes for a naturally buttery mash; grainy mustard for texture; all drumsticks instead of thighs if you prefer uniform pieces. Swap red wine vinegar for lemon juice in the salad for brighter citrus notes.
Timing
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Faster than roasting a whole chicken, but you still get that same roasty, cozy payoff.
Step 1: Heat the Oven & Pan
Preheat to 425°F (220°C). Line a large rimmed sheet pan with Reynolds Wrap® Non‑Stick Foil, dull side up. This helps the skin render and release cleanly—no sticking, no tearing.
Step 2: Dry & Season the Chicken
Pat drumsticks (and thighs, if using) very dry with paper towels. In a small bowl, stir together Dijon mustard, kosher salt, and black pepper into a spreadable paste. Rub it all over the chicken, getting a little under the skin where possible for maximum flavor.
Step 3: Roast for Crispy, Juicy Results
Arrange chicken skin‑side up with space between pieces. Roast 35–40 minutes, rotating the pan once. The skin should be deep golden and the thickest part should hit 165°F (74°C) on an instant‑read thermometer. For extra crackle, broil the last 1–2 minutes—watch closely.
Step 4: Make the Creamy Mashed Potatoes
While the chicken roasts, boil potatoes in well‑salted water until fork‑tender, about 12–15 minutes. Drain, return to the pot, and let steam off for 1 minute. Mash with butter and warm milk until smooth and fluffy. Taste and season with more salt and pepper as needed.
Step 5: Toss the Cucumber‑Tomato Salad
Combine cucumber and tomatoes in a bowl. Drizzle with olive oil and red wine vinegar; season with a pinch of salt and pepper. Toss gently right before serving so the veggies stay crisp.
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