Vegetarian · Moroccan · 40 min
Roasted Moroccan-Spiced Drumsticks with Kale, Parsley & Feta Salad
- 40 min
- 2–6 servings
- 677 kcal / serving
Juicy roasted drumsticks pair with a bright kale, parsley and feta salad. The warm-spiced chicken meets a crisp, tangy greens mix for an easy weeknight meal.
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Ingredients
- 1 ¼ lbchicken drumsticks
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½ bunchkale
- ½lemon
- English cucumbers
- lemons
From the pantry: black pepper, cayenne pepper, cinnamon, ground, coriander, ground, cumin, ground, extra virgin olive oil, paprika, salt, turmeric, ground
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- ½English cucumber
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½ bunchkale
- ½lemon
- English cucumbers
- lemons
Meat & seafood
- 1 ¼ lbchicken drumsticks
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken drumsticks | 1 ¼ lb | 2 ½ lb | 3 ¾ lb |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| lemon | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk together garlic, oil and spices to form a marinade, then set aside.
- Toss the chicken in the marinade until well coated, then arrange on a baking sheet in a single layer.
- Roast in a hot oven until the chicken is golden and cooked through, turning once for even color.
- While the chicken roasts, rinse the greens and herbs and prep the vegetables.
- Juice the lemon into a bowl, whisk in oil, salt and pepper to make a dressing.
- Tear kale leaves, trim stems, finely chop and massage into the dressing until slightly wilted.
- Strip parsley leaves from stems, finely mince and add to the salad bowl.
- Quarter the cucumber lengthwise, then slice into 1/4-inch pieces and add to the bowl.
- Halve the tomatoes and add them along with the feta; toss to combine.
- To serve, divide the chicken and the salad between plates and enjoy.
Two tips
- Marinate the chicken a day ahead and refrigerate to deepen flavor.
- Right before serving, squeeze a fresh lemon over the salad to brighten the flavors.
Nutrition per serving
- Calories
- 677 kcal
- Protein
- 59 g
- Carbs
- 15 g
- Fat
- 42 g
- Fiber
- 4 g
- Sodium
- 595 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.