Instructions
Step 1: Preheat your oven to 425 degrees Fahrenheit and line two large baking sheets with parchment paper.
Step 2: Pat the chicken drumsticks dry with paper towels, then place them on one baking sheet. Drizzle with 2 tablespoons of olive oil and season generously with smoked paprika, garlic powder, salt, and black pepper, rubbing the seasoning all over each piece.
Step 3: Toss the cubed potatoes on the second baking sheet with remaining olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Step 4: Place both baking sheets in the oven. Roast for 35 to 40 minutes, stirring the potatoes halfway through, until the chicken skin is deeply browned and crispy and the potatoes are golden and tender.
Step 5: While everything roasts, prepare the coleslaw by combining shredded green cabbage, purple cabbage, and grated carrots in a large bowl.
Step 6: In a small bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy.
Step 7: Pour the dressing over the cabbage mixture and toss until all vegetables are evenly coated. Season with a pinch of salt and pepper to taste.
Step 8: Remove the chicken and potatoes from the oven once cooked through. Serve everything together on a plate while hot, with the coleslaw on the side.
Storage and Reheating Tips
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the coleslaw in a separate container, as it can become soggy if stored with the warm items.
To reheat, place the chicken and potatoes on a baking sheet and warm in a 350-degree oven for about 10 minutes until heated through. You can enjoy the coleslaw chilled straight from the fridge, or toss it with fresh cabbage for a crisper texture.
Leftover coleslaw is delicious on sandwiches or tacos, and the cold potatoes make a great addition to grain bowls the next day.
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