Get ready to tantalize your taste buds with this vibrant and incredibly satisfying This platter brings together smoky, sweet, and savory grilled chicken with tender, aromatic roasted potatoes and a refreshing salad, making it a complete meal that’s perfect for family dinners or entertaining guests. Every bite is packed with flavor, and it’s surprisingly simple to put together!
📜 Ingredients
For the BBQ Chicken Drumsticks:
1.5 kg (about 8-10) halal chicken drumsticks, skin on
1/2 cup halal BBQ sauce (ensure no alcohol or non-halal ingredients)
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
Fresh parsley, chopped, for garnish
For the Roasted Lemon Herb Potatoes:
4-5 medium potatoes (e.g., Yukon Gold or Russet), scrubbed and cut into wedges/halves
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1/2 lemon
Fresh parsley, chopped, for garnish
For the Fresh Garden Salad:
4 cups mixed salad greens (romaine, iceberg, or butter lettuce)
1/2 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup cucumber, diced (optional)
For the Simple Vinaigrette:
2 tablespoons olive oil
1 tablespoon white vinegar or lemon juice
1/2 teaspoon dried oregano
Pinch of salt and pepper
For the Creamy Garlic Herb Dip:
1/2 cup plain yogurt (full fat or low fat)
1 small clove garlic, minced
1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
1 teaspoon lemon juice
Pinch of salt and pepper
📝 Instructions
Prepare the Chicken: Pat the chicken drumsticks dry with paper towels. In a large bowl, combine the BBQ sauce, 2 tablespoons olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt. Add the chicken drumsticks and toss to coat thoroughly. For best results, marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Preheat Oven & Prepare Potatoes: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. In a separate bowl, toss the potato wedges with 2 tablespoons olive oil, dried oregano, garlic powder, salt, and black pepper.
Roast Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
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