Smoky Roasted Chicken Drumsticks

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.

Step 2: Pat the drumsticks dry with paper towels, then place them in a bowl. Drizzle with 2 tbsp olive oil and set aside.

Step 3: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well.

Step 4: Sprinkle the spice mixture all over the drumsticks, coating evenly on all sides. Toss to combine.

Step 5: Arrange the drumsticks on one side of the baking sheet. On the other side, toss the potato wedges with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper.

Step 6: Roast for 35 to 40 minutes, stirring the potatoes halfway through, until the drumsticks are golden brown and cooked through, and the potatoes are crispy.

Step 7: While everything roasts, prepare the coleslaw by combining shredded cabbage, carrots, mayo, apple cider vinegar, sugar, salt, and pepper in a bowl. Mix well and refrigerate until serving.

Step 8: Remove from the oven and garnish the drumsticks with fresh parsley if desired. Serve hot with the crispy potatoes and creamy coleslaw on the side.

Storage and Reheating Tips

Store leftover drumsticks and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the coleslaw in a separate container to prevent it from getting soggy.

Reheat the drumsticks and potatoes in a 350°F oven for about 10 to 15 minutes until warmed through. You can also reheat them in an air fryer for a quicker, crispier result.

The coleslaw is best enjoyed fresh, but it will keep for up to 2 days refrigerated. Give it a quick stir before serving if any liquid has accumulated.