Instructions
Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Pat the chicken legs dry with paper towels and season generously with paprika, garlic powder, black pepper, and salt on all sides.
Step 3: Toss the potato chunks with 1 tbsp of olive oil and season with salt and pepper, then arrange them on one side of the baking sheet.
Step 4: Rub the remaining 1 tbsp of olive oil over the seasoned chicken legs and place them on the other side of the baking sheet.
Step 5: Roast for 35 to 40 minutes, stirring the potatoes halfway through, until the chicken is golden brown and the potatoes are crispy and cooked through.
Step 6: While everything roasts, combine the coleslaw mix with mayonnaise in a bowl, add a pinch of salt and pepper, and toss until well coated. Add lemon juice if desired.
Step 7: Remove from the oven and serve the roasted chicken and potatoes alongside the creamy coleslaw.
Storage and Reheating Tips
Store any leftovers in separate airtight containers, keeping the coleslaw apart from the hot items to prevent it from wilting. The chicken and potatoes will keep for up to 3 days in the refrigerator.
Reheat the chicken and potatoes in a 350°F oven for about 10 to 12 minutes until warmed through. Serve the coleslaw cold or at room temperature, adding a squeeze of fresh lemon juice if it has dried out.
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