Bake Chicken: After 20 minutes, remove the potatoes briefly. Arrange the marinated chicken drumsticks on another baking sheet (or on the same sheet if there’s space, ensuring they don’t overcrowd). Place both baking sheets in the oven. Bake for another 25-30 minutes, flipping the chicken and potatoes halfway through, until the chicken is cooked through (internal temperature 75°C/165°F) and the potatoes are golden brown and tender. For extra crispiness, you can broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
Make the Creamy Dip: While the chicken and potatoes are cooking, combine all ingredients for the creamy garlic herb dip in a small bowl. Stir well and refrigerate until serving.
Assemble the Salad: In a large bowl, combine the mixed salad greens, sliced red onion, cherry tomatoes, and cucumber (if using). In a separate small bowl, whisk together the olive oil, white vinegar (or lemon juice), dried oregano, salt, and pepper for the vinaigrette. Toss the salad with the dressing just before serving.
Finish Potatoes: Once roasted, squeeze the juice of 1/2 lemon over the hot potatoes and sprinkle with fresh parsley.
Serve: Arrange the cooked BBQ chicken drumsticks, roasted lemon herb potatoes, fresh garden salad, and creamy garlic herb dip on a large serving platter or individual plates. Garnish the chicken and potatoes with fresh chopped parsley and a lemon wedge if desired. Serve immediately with extra halal BBQ sauce on the side.
💡 Chef’s Tips
Marination Magic: For an even deeper flavor, marinate the chicken overnight. The longer it marinates, the more tender and flavorful it will be!
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