Instructions
Step 1: Pat the chicken drumsticks dry with paper towels. In a small bowl, mix together paprika, garlic powder, dried oregano, black pepper, and salt.
Step 2: Rub the chicken pieces with 2 tbsp olive oil, then coat generously with the spice mixture. Set aside to marinate for at least 15 minutes.
Step 3: Preheat your oven to 425°F. Cut potatoes into thick wedges and toss with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper on a baking sheet.
Step 4: Bake the potato wedges for 15 minutes, then remove from the oven and push them to the sides. Place the marinated chicken in the center of the baking sheet.
Step 5: Return everything to the oven and bake for 25 to 30 minutes until the chicken is cooked through and golden, and potatoes are crispy.
Step 6: While the chicken and potatoes cook, prepare the creamy slaw. Mix shredded cabbage, carrots, mayo, vinegar, sugar, salt, and pepper in a bowl.
Step 7: Slice the cucumber and arrange on a plate. Once the chicken and potatoes are ready, plate everything together and serve immediately.
Storage and Reheating Tips
Store leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 3 days. Keep the slaw in its own container as it can get soggy if mixed with other components.
Reheat chicken and potatoes in a 350°F oven for about 10 minutes until warmed through. This keeps them crispy rather than using a microwave. The slaw is best enjoyed fresh but can be made ahead and refrigerated until serving.
Cucumber slices are best added fresh right before eating to maintain their crunch and freshness.
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