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.

Nutritional Info (per serving)

• Calories: ~480
• Protein: ~32g
• Fat: ~24g
• Carbohydrates: ~36g
• Fiber: ~4g
• Sodium: ~720mg

(Values are estimates and will vary by portion size and specific ingredients.)

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.