BBQ Chicken Drumsticks with Potato Wedges and Veggie Bake

Instructions

step 1 Preheat oven to 400°F (200°C). Line a baking tray with parchment paper or foil.
step 2 Season chicken drumsticks with salt, pepper, paprika, and garlic powder. Place on a baking tray and bake for 30 minutes, turning once. Brush generously with BBQ sauce and bake for another 10-15 minutes until glazed and cooked through.
step 3 Toss potato wedges in olive oil, paprika, garlic powder, salt, and pepper. Spread on another baking tray and bake for 35-40 minutes, flipping halfway, until golden and crispy.
step 4 For the veggie bake, preheat a greased baking dish with butter. In a bowl, mix zucchini, carrot, cabbage, onion, salt, pepper, egg, and milk. Pour into the baking dish and top with grated cheese.
step 5 Bake the veggie mix at 375°F (190°C) for 25-30 minutes until set and golden on top.
step 6 Plate the BBQ drumsticks with a side of crispy wedges and a generous scoop of veggie bake. Serve hot.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat chicken and wedges in the oven for best texture. Microwave the veggie bake until hot throughout, or reheat in the oven for a crispier top.