Description
A hearty and flavorful meal featuring juicy herb-roasted chicken drumsticks, crispy potato wedges, tangy coleslaw, and fresh seasonal vegetables.
Ingredients
Scale
For the Crust:
- 8 chicken drumsticks
- 4 large potatoes, cut into wedges
- 3 tbsp olive oil
- 2 tsp dried rosemary
- 2 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- 4 cups shredded cabbage and carrots for coleslaw
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Assorted fresh veggies (e.g., cherry tomatoes, cucumber slices, bell pepper strips)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss potato wedges with 2 tbsp olive oil, 1 tsp rosemary, 1 tsp garlic powder, paprika, salt, and pepper. Spread on a baking sheet.
- In a bowl, coat chicken drumsticks with remaining olive oil, rosemary, garlic powder, salt, and pepper. Place on another baking sheet.
- Roast potatoes and chicken in the oven for 25-30 minutes, flipping halfway, until chicken is cooked through and potatoes are golden.
- Meanwhile, mix shredded cabbage and carrots with mayonnaise, apple cider vinegar, honey, salt, and pepper to make coleslaw.
- Arrange roasted chicken, potato wedges, coleslaw, and fresh veggies on plates. Serve immediately.
Notes
You can customize the seasonings to taste.