Instructions
step 1 Preheat oven to 400°F (200°C).
step 2 In a large bowl, toss drumsticks with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
step 3 Place the drumsticks in a baking dish and scatter the sliced peppers and onions around them.
step 4 Pour in the chicken stock and cover with foil. Bake for 30 minutes.
step 5 Remove foil and bake an additional 15-20 minutes, or until the chicken is browned and cooked through.
step 6 While the chicken bakes, toss potato wedges with olive oil, herbs, salt, and pepper.
step 7 Spread the potatoes on a baking tray and roast for 35-40 minutes, flipping halfway through, until golden and crispy.
step 8 In a bowl, mix cabbage, carrots, mayonnaise, yogurt (if using), sugar, salt, and pepper to make the slaw. Chill until ready to serve.
step 9 Plate the baked drumsticks with herb potatoes, a scoop of rice, a generous serving of slaw, and fresh cucumber and cherry tomato slices.
step 10 Garnish everything with chopped parsley and enjoy!
Storage and Reheating Tips
Store all components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and potatoes in the oven at 350°F (175°C) for best texture. Microwave rice and chicken if in a hurry. The slaw should be kept chilled and added fresh when serving.
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