Instructions
Step 1: Preheat your oven to 400°F. Pat the chicken drumsticks dry and place them in a bowl.
Step 2: Mix together 1 tbsp olive oil, minced garlic, paprika, black pepper, salt, Italian seasoning, and lemon juice.
Step 3: Coat the chicken drumsticks evenly with this garlic mixture and place them on a baking sheet.
Step 4: Toss the sweet potato fries with 1 tbsp olive oil, paprika, and salt. Spread them on a separate baking sheet.
Step 5: Roast both sheets in the oven for 25-30 minutes until the chicken is cooked through and the fries are golden and crispy.
Step 6: While everything roasts, prepare the coleslaw by mixing shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl. Refrigerate until serving.
Step 7: Arrange the cucumber slices on a plate and season with a pinch of chili flakes or black pepper.
Step 8: Plate everything together and serve warm with the chilled coleslaw on the side.
Storage and Reheating Tips
Store leftover chicken and sweet potato fries in an airtight container in the refrigerator for up to 3 days. The coleslaw keeps separately for up to 2 days and actually tastes better as the flavors meld.
To reheat, place the chicken and fries on a baking sheet at 350°F for about 10 minutes until warmed through. This keeps them crispy rather than drying them out in the microwave.
The coleslaw is best served cold straight from the fridge, so assemble your plate fresh when you’re ready to eat.
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