Instructions
Step 1: Preheat your oven to 400°F and line a sheet pan with foil for easy cleanup.
Step 2: In a small bowl, combine minced garlic, paprika, dried herbs, salt, and black pepper with 1 tbsp of olive oil to create your seasoning paste.
Step 3: Rub the garlic herb mixture all over the chicken drumsticks, coating them evenly on all sides.
Step 4: Place the drumsticks on one side of the sheet pan and toss the potato wedges with the remaining 1 tbsp olive oil, salt, and pepper on the other side.
Step 5: Roast in the oven for 30 to 35 minutes until the chicken is golden brown and cooked through, and the potatoes are crispy.
Step 6: While everything roasts, prepare the coleslaw by mixing the cabbage and carrot mix with mayonnaise, vinegar or lemon juice, salt, and pepper in a bowl.
Step 7: Remove from the oven, plate the chicken and potatoes alongside the fresh coleslaw, and serve immediately.
Storage and Reheating Tips
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the coleslaw in a separate container to prevent it from getting soggy.
Reheat the chicken and potatoes in a 350°F oven for about 10 minutes until warmed through. For best results, prepare fresh coleslaw when serving leftovers.
You can also meal prep this dish by assembling everything the night before and storing the drumsticks in the fridge with the seasoning rub already applied.
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