Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken drumsticks dry with paper towels to help them crisp up beautifully.
Step 2: In a small bowl, combine the smoked paprika, garlic powder, dried thyme, salt, and black pepper. Rub this spice mixture all over the drumsticks and potato wedges.
Step 3: Toss the drumsticks and potatoes with the olive oil, then spread them on a baking sheet in a single layer. Roast for 35 to 40 minutes, stirring halfway through, until the chicken is golden brown and the potatoes are crispy.
Step 4: While everything roasts, prepare the coleslaw. In a bowl, combine the shredded cabbage, carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss until everything is well coated and refrigerate until serving.
Step 5: Remove the baking sheet from the oven and let cool for 2 minutes. Serve the drumsticks and potatoes hot alongside the chilled coleslaw.
Storage and Reheating Tips
Store leftover drumsticks and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the coleslaw separate to prevent it from getting soggy.
To reheat, place the chicken and potatoes on a baking sheet and warm in a 375°F oven for about 10 minutes until heated through. The coleslaw is best enjoyed cold and doesn’t require reheating.
You can also enjoy the leftover drumsticks cold straight from the fridge, making this an excellent meal prep option for lunch boxes or quick afternoon snacks.
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