Ultimate Oven-Baked Chicken Drumsticks with Wedges & Creamy Slaw
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 2
Calories per serving: ~680 kcal
Ingredients:
For the Chicken Drumsticks:
4 chicken drumsticks
2 garlic cloves, minced
1 tsp smoked paprika
1/ tsp dried oregano
1 tbsp olive oil
Salt & pepper to taste
Optional: juice of 1/2 lemon
For the Potato Wedges:
3 medium potatoes, cut into thick wedges
1 tbsp olive oil
1/2 tsp dried thyme or rosemary
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
For the Creamy Coleslaw:
1 cup shredded green cabbage
1/4 cup shredded carrot
1/4 cup shredded red cabbage
1 tbsp finely sliced red onion (optional)
3 tbsp mayonnaise
1 tsp apple cider vinegar or lemon juice
Salt & pepper to taste
For the Fresh Salad:
1/2 cucumber, sliced
4 cherry tomatoes, halved
A few lettuce leaves
Instructions:
Marinate Chicken: Toss drumsticks with olive oil, garlic, paprika, oregano, salt, pepper, and lemon juice. Marinate for at least 20 mins (or overnight for best flavor).
Roast Chicken: Preheat oven to 200°C (400°F). Place drumsticks on a lined tray and roast for 40–45 mins, turning halfway until golden and cooked through.
Bake Potato Wedges: Toss wedges with olive oil, herbs, salt, and pepper. Spread on a baking tray and bake for 35–40 mins until crisp and golden, flipping once.
Make Coleslaw: Combine shredded cabbage, carrots, red cabbage, and onion. In a small bowl, whisk mayo, vinegar, salt, and pepper. Mix with vegetables and chill.
Prep Salad: Arrange sliced cucumber, tomatoes, and lettuce on the side.
Serve: Plate everything neatly in a tray or dish and garnish wedges with parsley.
Notes & Tips:
Add a pinch of chili flakes to the chicken marinade for heat.
Swap mayo with Greek yogurt for a lighter slaw.