Herb-Roasted Chicken Drumsticks with Potato Wedges, Coleslaw & Fresh Veggies
Prep time: 25 minutes
Cook time: 35 minutes
Servings: 2
Calories per serving: ~750 kcal
Ingredients
For the Chicken Drumsticks
4–5 chicken drumsticks
1 tbsp olive oil
2 garlic cloves, minced
½ red bell pepper, sliced
½ green bell pepper, sliced
½ onion, sliced
½ ts paprika
½ tsp dried oregano
Salt & black pepper
Fresh parsley, chopped (for garnish)
For the Potato Wedges 🥔
2 medium potatoes, cut into wedges
1 tbsp olive oil
½ tsp smoked paprika
Salt & pepper
Chopped fresh parsley (for garnish)
For the Coleslaw 🥗
2 cups shredded cabbage
½ carrot, grated
2 tbsp mayonnaise
1 tbsp Greek yogurt or sour cream
1 tsp vinegar or lemon juice
Salt & pepper to taste
For the Fresh Veggies 🍅🥒
5 cherry tomatoes, halved
½ cucumber, sliced
👩🍳 Instructions
Prepare the coleslaw: In a bowl, mix shredded cabbage and grated carrot. In a separate bowl, combine mayo, yogurt, vinegar, salt, and pepper. Mix with the veggies and refrigerate.
Make the wedges: Preheat oven to 200°C (390°F). Toss potato wedges with oil, paprika, salt, and pepper. Spread on a baking tray and roast for 30–35 minutes, flipping halfway.
Cook the chicken: Preheat a skillet or oven to 200°C (390°F). Toss drumsticks with oil, garlic, paprika, oregano, salt, and pepper. Roast or pan-sear for 25–30 minutes. In the last 10 minutes, add sliced onion and bell peppers to cook alongside until slightly soft.
Slice fresh veggies: While everything cooks, slice the cucumber and halve the cherry tomatoes.
Assemble the plate: Arrange crispy potato wedges, roasted drumsticks with peppers, coleslaw, and fresh veggies on a plate. Garnish with chopped parsley.
💡 Tips & Variations
For extra heat, add chili flakes to the chicken marinade.
Swap mayo with vegan m
ayo for a dairy-free coleslaw.
Use sweet potatoes for a twist on the wedges.