Herb Roasted Chicken Drumsticks with Garlic Potato Wedges & Coleslaw

Instructions

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

Step 2. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, thyme, parsley, salt, black pepper, and lemon juice.

Step 3. Add the chicken drumsticks and toss until evenly coated with the seasoning mixture.

Step 4. Place the drumsticks on a parchment-lined baking sheet.

Step 5. In a separate bowl, toss the potato wedges with olive oil, garlic powder, thyme, salt, and black pepper.

Step 6. Arrange the potato wedges around the chicken in a single layer.

Step 7. Roast for 35–40 minutes, turning the wedges halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.

Step 8. While the chicken and potatoes roast, combine the green cabbage, red cabbage, and carrots in a large bowl.

Step 9. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.

Step 10. Pour the dressing over the cabbage mixture and toss until evenly coated.

Step 11. Cover and refrigerate the coleslaw until ready to serve.

Step 12. Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.

Step 13. Sprinkle the potato wedges with fresh parsley.

Step 14. Arrange the roasted chicken drumsticks, garlic potato wedges, and coleslaw on serving plates.

Step 15. Serve immediately while warm.

Storage and Reheating Tips

Store leftover chicken, potato wedges, 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 until heated through.

The coleslaw is best enjoyed within 2–3 days and should be kept refrigerated.

Avoid freezing the coleslaw, as the vegetables may become watery after thawing.

Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.