Herb Roasted Chicken Drumsticks with Crispy Potatoes and Creamy Coleslaw

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Pat the chicken drumsticks dry with paper towels and place them in a large bowl.

Step 3: Combine olive oil, paprika, garlic powder, onion powder, parsley, oregano, salt, black pepper, chili powder, and lemon juice in a small bowl.

Step 4: Pour the seasoning mixture over the chicken and toss until evenly coated.

Step 5: Arrange the drumsticks on a baking sheet lined with parchment paper.

Step 6: In a separate bowl, toss the quartered potatoes with olive oil, garlic powder, paprika, thyme, salt, and black pepper.

Step 7: Spread the potatoes around the chicken in a single layer.

Step 8: Roast for 40–45 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.

Step 9: For extra crispy skin, broil the chicken for 2–3 minutes during the last few minutes of cooking.

Step 10: While the chicken and potatoes are roasting, combine the green cabbage, red cabbage, carrots, and parsley in a large mixing bowl.

Step 11: In a small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar, celery seed, salt, and black pepper.

Step 12: Pour the dressing over the cabbage mixture and toss until evenly coated.

Step 13: Refrigerate the coleslaw for at least 15 minutes before serving for the best flavor.

Step 14: Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.

Step 15: Serve the herb roasted chicken drumsticks with crispy potatoes and a generous portion of creamy coleslaw.

Storage and Reheating Tips

Store leftover chicken, potatoes, and coleslaw in separate airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or in an air fryer for 5–7 minutes to restore crispiness.

Coleslaw should be served cold and is best consumed within 2 days.

Do not freeze the coleslaw, as the vegetables will become watery when thawed.

Chicken and potatoes can be frozen for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.