Instructions
Step 1: Preheat your oven to 400 degrees Fahrenheit. Pat the chicken drumsticks dry with paper towels and place them in a bowl.
Step 2: Drizzle the chicken with 2 tbsp olive oil, then sprinkle with paprika, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
Step 3: Spread the drumsticks on a baking sheet and roast for 35-40 minutes until golden brown and cooked through, turning halfway through.
Step 4: While the chicken roasts, rinse the rice under cold water. In a pot, combine 1 cup rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender.
Step 5: Toss the diced potatoes with 2 tbsp olive oil, 1/2 tsp paprika, salt, and pepper. Spread on a separate baking sheet and roast alongside the chicken for 25-30 minutes until crispy and golden.
Step 6: In a bowl, combine the shredded cabbage mix and carrots. In another small bowl, whisk together 3 tbsp mayo, 1 tbsp vinegar, 1 tsp sugar, salt, and pepper. Pour over the cabbage and toss until well coated.
Step 7: For the sauce, mix 1/3 cup chili sauce with 1 tbsp honey if using. Serve in a small bowl on the side.
Step 8: Plate everything together with fluffy rice in the center, surrounded by crispy potatoes, roasted chicken, fresh coleslaw, and the spicy sauce on the side.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. This keeps each component fresh and prevents the coleslaw from getting soggy.
Reheat the chicken and potatoes in a 350-degree oven for 10-12 minutes until warmed through. The rice can be microwaved with a splash of water for 1-2 minutes until heated.
Enjoy the coleslaw cold straight from the fridge or let it come to room temperature. The flavors actually improve after a day or two as the dressing soaks in.
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