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

 1/2 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.