Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken drumsticks dry with paper towels to ensure crispy skin.
Step 2: In a small bowl, mix together olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture all over the drumsticks.
Step 3: Toss potato wedges with 2 tbsp olive oil, dried parsley, salt, and pepper in a separate bowl.
Step 4: Arrange the seasoned drumsticks and potatoes on a large sheet pan, spacing them out evenly. Roast for 35-40 minutes until the chicken is cooked through and skin is golden and crispy.
Step 5: While everything roasts, prepare the slaw. Mix coleslaw mix with mayonnaise, vinegar, salt, and pepper in a bowl.
Step 6: Arrange the cucumber slices and cherry tomato halves on a serving platter alongside the slaw.
Step 7: Once the chicken and potatoes are ready, transfer them to your platter with the fresh veggies and creamy slaw. Serve warm and enjoy.
Storage and Reheating Tips
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the slaw and fresh veggies separate to maintain their crispness.
Reheat the chicken and potatoes in a 350°F oven for about 10-15 minutes until warmed through. This keeps them from drying out compared to microwaving.
The slaw is best enjoyed fresh, but you can prepare it a few hours ahead and store it in a covered container. Add the fresh cucumber and tomatoes right before serving for maximum crunch and flavor.
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