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, parsley, thyme, salt, and black pepper.
Step 3. Add the chicken drumsticks and toss until evenly coated with the seasoning mixture.
Step 4. Arrange the drumsticks on a parchment-lined baking sheet.
Step 5. In another bowl, toss the potato wedges with olive oil, paprika, garlic powder, oregano, salt, and black pepper.
Step 6. Place the potato wedges around the chicken in a single layer.
Step 7. Roast for 40–45 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 are roasting, prepare the coleslaw.
Step 9. In a large bowl, combine the green cabbage, red cabbage, and carrots.
Step 10. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
Step 11. Pour the dressing over the cabbage mixture and toss until evenly coated.
Step 12. Refrigerate the coleslaw until ready to serve.
Step 13. Remove the chicken and potatoes from the oven and let the chicken rest for 5 minutes.
Step 14. Arrange the roasted chicken drumsticks, potato wedges, and creamy coleslaw on serving plates.
Step 15. Serve immediately while the chicken and potatoes are hot.
Storage and Reheating Tips
Store leftover chicken, potato wedges, and coleslaw separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potato wedges in a 375°F (190°C) oven for 10–15 minutes or until heated through.
Avoid microwaving the potato wedges if possible, as they may lose their crispness.
Keep the coleslaw refrigerated and serve cold.
For the best flavor and texture, consume the coleslaw within 2 days of preparation.
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