Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken drumsticks dry with paper towels for extra crispiness.
Step 2: In a small bowl, combine paprika, dried herbs, salt, and black pepper. Rub the olive oil all over the drumsticks, then coat generously with the herb mixture.
Step 3: Toss the cubed baby potatoes with a pinch of salt, pepper, and a drizzle of olive oil. Arrange the drumsticks and potatoes on a baking sheet.
Step 4: Roast for 25 to 30 minutes until the chicken is golden brown and the potatoes are crispy on the edges.
Step 5: While everything roasts, prepare the coleslaw by mixing the coleslaw mix, mayonnaise, and vinegar in a bowl. Toss until well combined.
Step 6: Remove from the oven and plate the roasted chicken and potatoes. Top the coleslaw with fresh chopped parsley and serve alongside the warm chicken.
Storage and Reheating Tips
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the coleslaw separate to prevent it from getting soggy.
Reheat the chicken and potatoes in a 350°F oven for about 10 minutes until warmed through. You can also use the microwave for quicker reheating, though the oven preserves the crispy texture better.
The coleslaw is best enjoyed fresh, but if you have leftovers, it will keep for 1 to 2 days in the fridge.
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