NUTRITION

SERVINGS

INGREDIENTS

1.5 large chicken drumsticks

0.25 tbsp olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup sliced cucumber

0.25 cup sliced red onion

0.25 cup plain non-fat Greek yogurt

1 tsp lemon juice

1 tsp chopped fresh dill

PREPARATION

• 1

  Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken drumsticks very dry with paper towels to ensure the skin becomes perfectly crispy.

• 3

  In a large bowl, toss the drumsticks with olive oil, garlic powder, dried oregano, sea salt, and black pepper until thoroughly coated.

• 4

  Arrange the chicken on the prepared baking sheet in a single layer and roast for 25 to 30 minutes, flipping once halfway through, until the internal temperature reaches 165°F.

• 5

  While the chicken is roasting, prepare the salad dressing by whisking together the Greek yogurt, lemon juice, and chopped fresh dill in a medium mixing bowl.

• 6

  Add the sliced cucumber and red onion to the bowl with the dressing and toss until the vegetables are evenly coated.

• 7

  Serve the hot, herb-roasted drumsticks immediately alongside the chilled, creamy cucumber salad.