Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Wash and cut the potatoes into 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 evenly 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 evenly with the seasoning mixture.
Step 7: Arrange the chicken on a baking tray and roast for 35–40 minutes, turning halfway through, until golden brown and cooked through.
Step 8: Bake the potato wedges for 30–35 minutes, flipping halfway through until crispy and golden.
Step 9: In a bowl, mix the shredded green cabbage, purple cabbage, carrot, mayonnaise, apple cider vinegar, sugar, and salt to prepare the coleslaw.
Step 10: Arrange the roasted chicken, potato wedges, coleslaw, cucumber slices, and tomato slices on serving plates.
Step 11: Garnish the chicken and wedges with chopped fresh parsley.
Step 12: Serve hot and enjoy immediately.
Storage and Reheating Tips
Store leftover chicken, 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 oven or air fryer for 10–15 minutes until heated through and crispy.
Avoid microwaving the wedges if possible, as they may lose their crisp texture.
Coleslaw and fresh vegetables should be kept chilled and served cold for the best flavor and freshness.
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