Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken drumsticks dry and season generously with paprika, minced garlic, salt, and pepper.
Step 2: Toss the halved baby potatoes with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Arrange them in a single layer.
Step 3: Place the seasoned drumsticks on the same baking sheet with the potatoes. Drizzle with the remaining olive oil.
Step 4: Bake for 35 to 40 minutes until the chicken skin is golden brown and crispy, and the potatoes are tender and caramelized.
Step 5: While everything bakes, prepare the coleslaw by whisking together mayonnaise, apple cider vinegar, and honey in a bowl.
Step 6: Toss the coleslaw mix into the dressing and stir until all vegetables are evenly coated. Season with a pinch of salt and pepper.
Step 7: Remove the baking sheet from the oven and serve the hot chicken and potatoes alongside a generous portion of fresh coleslaw.
Storage and Reheating Tips
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the coleslaw separate to prevent it from getting soggy.
To reheat, place the chicken and potatoes on a baking sheet and warm at 350°F for about 10 to 12 minutes until heated through. The coleslaw is best enjoyed fresh or eaten cold straight from the fridge.
You can also enjoy the leftover chicken cold the next day with fresh coleslaw for a satisfying lunch option.
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