Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken drumsticks dry with paper towels to ensure they get crispy.
Step 2: In a small bowl, combine paprika, garlic powder, onion powder, dried parsley, salt, black pepper, and chili flakes to create your smoky spice blend.
Step 3: Rub the chicken drumsticks with 1 tbsp of olive oil, then coat generously with the spice mixture on all sides.
Step 4: Toss the potato wedges with the remaining olive oil and half of the spice blend, then spread them on a baking sheet alongside the chicken.
Step 5: Roast everything for 30-35 minutes, stirring the potatoes halfway through, until the chicken is golden brown and cooked through, and the potatoes are tender and crispy.
Step 6: While everything roasts, prepare the coleslaw by combining the coleslaw mix, minced garlic, mayonnaise, and apple cider vinegar in a bowl. Toss until well coated and set aside.
Step 7: Once cooked, plate the chicken drumsticks and potato wedges, and serve with a generous helping of the creamy coleslaw on the side.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the coleslaw separate from the chicken and potatoes to prevent sogginess.
To reheat, place the chicken and potatoes on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. The coleslaw is best enjoyed cold straight from the fridge.
This dish also freezes well for up to 2 months, though the coleslaw is best made fresh before serving.
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