Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Wash and cut the potatoes into thick wedges, then pat dry thoroughly.
Step 3: In a bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
Step 4: Spread the wedges on a baking sheet lined with parchment paper.
Step 5: In another bowl, combine melted butter, smoked paprika, cayenne pepper, Italian seasoning, dried parsley, salt, and black pepper.
Step 6: Coat the chicken drumsticks and thighs evenly with the seasoning mixture.
Step 7: Arrange the chicken pieces on a baking tray or grill pan.
Step 8: Bake or grill the chicken for 35–40 minutes, turning halfway through, until the chicken is cooked through and slightly charred.
Step 9: Bake the potato wedges for 30–35 minutes, flipping halfway through until golden and crispy.
Step 10: In a bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, sugar, and salt to prepare the coleslaw.
Step 11: Arrange the grilled chicken, potato wedges, coleslaw, and cucumber slices on serving plates.
Step 12: Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftover chicken, wedges, and coleslaw in separate airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potato wedges in a 375°F oven or air fryer for 10–15 minutes until hot and crispy.
Avoid microwaving the wedges if possible, as they may lose their crispiness.
Coleslaw and cucumber slices should be kept chilled and served cold for the best texture and flavor.
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