Perfectly roasted chicken drumsticks with creamy mashed potatoes and cucumber-tomato salad on a white plate.
Healthier Alternatives
Low‑carb: Swap potatoes for mashed cauliflower (add a spoon of cream cheese for body).
Lighter fat: Use skinless chicken and reduce butter to 2 Tbsp; finish the mash with extra warm milk.
Dairy‑free: Use olive oil and unsweetened almond or oat milk in the mash.
Vegan: Replace chicken with roasted, spiced chickpeas or tofu, and use plant‑based butter/milk in the mash.
Serving Suggestions
Spoon mashed potatoes into shallow bowls, top with 1–2 roasted chicken drumsticks, and drizzle with pan juices.
Finish with chopped parsley, chives, or dill for fresh lift.
Add a quick gravy: deglaze the hot pan with a splash of chicken broth and whisk in a pat of butter.
Pair with sparkling water and lemon or a chilled Sauvignon Blanc.
Common Mistakes to Avoid
Skipping the foil: Without Reynolds Wrap® Non‑Stick Foil, skin can stick and tear.
Crowding the pan: Overlapping pieces steam instead of crisp. Use two pans if needed.
Not drying the skin: Moisture is the enemy of crispiness—pat very dry first.
Overboiling potatoes: They absorb water and turn gluey. Stop when just tender and let steam off before mashing.
Underseasoning: Taste the mash and salad; small salt tweaks make a big difference.
Storing Tips
Refrigerate: Store chicken, potatoes, and salad separately in airtight containers for up to 3 days.
Freeze: Chicken freezes up to 2 months. Mashed potatoes freeze best with a bit of extra butter; thaw overnight.
Reheat: Warm chicken at 350°F until hot; re‑crisp under the broiler if desired. Reheat potatoes gently on the stove with a splash of milk.
Meal‑prep: Roast a double batch of drumsticks for easy lunches; the salad is best dressed right before serving.
Conclusion
These roasted chicken drumsticks deliver everything you want on a cozy night: shatter‑crisp skin, juicy meat, cloud‑soft potatoes, and a bright, crunchy salad. Thanks to Reynolds Wrap® Non‑Stick Foil, cleanup is a breeze. Make this once and it’ll be on repeat—then come back and leave a comment with your twist, rating, or favorite add‑ins!
FAQs
Can I use boneless chicken?
Yes—reduce cooking time to about 22–25 minutes, depending on thickness, and check for 165°F (74°C) doneness.
What potatoes make the creamiest mash?
Russets are fluffy and absorb butter beautifully; Yukon Golds are naturally creamy and slightly buttery on their own.
Can I prep the salad ahead?
Yes, slice the veggies up to 6 hours ahead, but dress right before serving to keep everything crisp.
How do I get extra‑crispy skin?
Make sure the chicken is very dry, don’t crowd the pan, roast at high heat, and finish with a brief broil if needed.
What if I don’t have Dijon?
Use grainy mustard or a mix of yellow mustard with a teaspoon of honey for balance.
