Name: Chicken Drumsticks with Potato Wedges, Greek Salad, and Coleslaw
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6 pieces Chicken Drumsticks (Skin on for crispiness); 3 large Potatoes, cut into wedges (Russets for crispiness or Yukon Golds for creaminess); 3 tbsp Olive Oil (Used for chicken and potatoes); 1 tbsp Paprika (For seasoning the chicken); 1 tbsp Garlic Powder (For seasoning the chicken); 1 tsp Salt (To taste); 1 tsp Pepper (To taste); 1 tbsp Dried Oregano (For seasoning the potato wedges); 1 piece Cucumber (Diced); 2 pieces Tomatoes, ripe (Diced); ½ piece Red Onion (Thinly sliced); ¼ cup Feta Cheese, crumbled (Block feta preferred); 1 tbsp Olive Oil (For dressing the salad); 1 tsp Lemon Juice (For dressing the salad); 2 cups Cabbage, shredded; 1 piece Carrot, grated; ¼ cup Mayonnaise (For the dressing); 1 tsp Vinegar (For the dressing); 1 tsp Salt (To taste); 1 tsp Pepper (To taste); 1 pieces Lemon Wedges (For squeezing over the meal)

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Sunday Suppers Made Easy: Chicken Drumsticks with Potato Wedges, Greek Salad, and Coleslaw

There’s just something magical about gathering the family around the dinner table for a meal that’s hearty, comforting, and bursting with color. One of my all-time favorite crowd-pleasers? This Chicken Drumsticks with Potato Wedges, Greek Salad, and Coleslaw recipe. It’s the kind of easy chicken drumsticks dinner that instantly transports me back to sunny Sunday afternoons, where the aroma of savory roast chicken mingled with crispy potato wedges filled the house and laughter echoed from the kitchen.

This dish is more than just an easy weeknight meal—it’s a celebration of flavor and togetherness. Whether you’re craving a classic chicken dinner, looking to upgrade your weeknight rotation, or simply want a stress-free, wholesome meal, you’re going to love this combination.

Why You’ll Adore This Chicken Drumsticks with Potato Wedges, Greek Salad, and Coleslaw

Total Comfort in Every Bite: There’s a nostalgic coziness in tender baked chicken drumsticks paired with rustic, oven-roasted potato wedges. The crispy skin, the juicy meat—it just feels like home.
A Complete Meal—No Fuss: I love that this recipe comes as a full meal: hearty protein, golden potatoes, a zesty Greek salad, and creamy coleslaw—all perfectly balanced on your plate.
Bursting with Bright Flavors: The salad’s fresh veggies and feta add tang and crunch, while the coleslaw offers that creamy contrast. Plus, a squeeze of lemon over everything takes it straight to flavor heaven!
So Simple, Yet Impressive: Whether you’re feeding picky eaters or hosting friends, this chicken and potatoes dinner brings restaurant vibes to your cozy kitchen—without any complicated steps.

Ingredients You’ll Need for Chicken Drumsticks with Potato Wedges, Greek Salad, and Coleslaw

Here’s what you’ll need to bring this classic chicken dinner to life (with a few of my personal tips thrown in!):

Chicken Drumsticks (6): Go for drumsticks with the skin on for ultimate crispiness and juiciness.
Olive Oil: Used three times—once for the chicken, once for the potatoes, and a splash for the salad. Good quality makes a difference!
Paprika & Garlic Powder: These add warmth and depth to the easy baked chicken drumsticks.
Salt & Pepper: Season generously—it makes everything shine.
Potatoes (3 large, cut into wedges): Russets roast up crisp, but Yukon Golds are a bit creamier. Use what you love.
Dried Oregano: Gives those homemade potato wedges that irresistible Mediterranean vibe.
Veggies for Greek Salad: One cucumber, two ripe tomatoes, half a red onion (thinly sliced).
Feta Cheese (¼ cup/60g, crumbled): Tangy feta is a must! Block feta is best if you can find it.
Lemon Juice (1 tsp) & Olive Oil for Salad (1 tbsp): Brightens and blends all the salad flavors together.
Cabbage (2 cups, shredded) & Carrot (1, grated): Use a sharp knife or a mandoline for perfectly fine shreds. Bagged coleslaw mix works in a pinch!
Mayonnaise (¼ cup/60ml) & Vinegar (1 tsp): The secret to creamy, tangy coleslaw.
Lemon Wedges: For that final fresh squeeze before digging in.

Step-by-Step Guide: Making the Perfect Chicken Drumsticks with Potato Wedges, Greek Salad, and Coleslaw

Ready to make this family-friendly chicken drumsticks recipe? Here’s how I do it—I promise it’s super approachable, even if you’re having “one of those days”!

Preheat & Prep: Fire up your oven to 400°F (200°C). While it heats, pat the drumsticks dry (this helps with crisp skin!).
Season Chicken: In a large bowl, toss the drumsticks with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Don’t be shy—really rub in those spices for extra flavor.
Arrange for Roasting: Place the seasoned chicken drumsticks on a lined baking sheet.
Potato Wedges: In another bowl, toss your potato wedges with 2 tbsp olive oil, dried oregano, salt, and pepper. Spread them on a second baking sheet (or around the chicken if you have room!).
Bake Away: Slide everything into the oven. Roast for 35–40 minutes, flipping the potatoes halfway so they get nice and golden. The chicken is done when the juices run clear and the internal temp hits 165°F (75°C).
Make Greek Salad: While the oven does the heavy lifting, dice the cucumber and tomatoes, thinly slice the red onion, and crumble the feta. Toss everything gently with 1 tbsp olive oil and 1 tsp lemon juice.
Coleslaw Time: In a big bowl, mix shredded cabbage and grated carrot. In a separate cup, stir together the mayo, vinegar, a pinch of salt and pepper, then combine with the veggies. Taste and tweak seasoning as you like.
Plate & Serve: Arrange the drumsticks, wedges, Greek salad, and coleslaw on plates. Finish with lemon wedges—trust me, a squeeze over the chicken and potatoes is unbeatable!

My Secret Tips and Tricks for Chicken Drumsticks with Potato Wedges Success

Dry Chicken = Crispy Skin: Always pat your chicken dry before seasoning. More moisture means less crispiness.
Don’t Overcrowd the Pan: Give your drumsticks and potatoes space to roast—overcrowding steams them instead of crisping.
Let Salad Sit: Toss your Greek salad a few minutes before serving, so the flavors meld but veggies still stay crisp.
Double-Batch Coleslaw: Coleslaw keeps beautifully and is even better the next day (hello, easy lunch side!).
Season “To Taste”: Everyone’s salt preference is a bit different, so taste as you go, especially with homemade potato wedges and coleslaw.

Creative Variations and Ingredient Swaps

Looking to change things up or adjust for what you have on hand? Here are some fun ideas:

Chicken Thighs: Swap drumsticks for thighs, or even boneless chicken breasts for a leaner option (just adjust the cook time).
Sweet Potato Wedges: Try sweet potatoes for a slightly sweeter, healthier wedge.
Greek Yogurt Coleslaw: For a lighter slaw, use half mayo and half Greek yogurt—so creamy!
Add Olives to Greek Salad: Kalamata olives add that true Mediterranean touch.
Spice Lovers: Add a dash of chili flakes or cayenne to your chicken drumsticks for heat.
Herb Option: Fresh herbs like parsley or dill brighten up both the salad and potato wedges.

How to Serve and Store Your Chicken Drumsticks with Potato Wedges, Greek Salad, and Coleslaw

Serving:
This meal is best enjoyed family-style! Pile the chicken drumsticks and potato wedges on a platter, tuck the Greek salad and slaw alongside, and let everyone help themselves. Don’t forget the lemon wedges—freshly squeezed lemon is magic on both chicken and potatoes. (Leftover Greek salad is amazing stuffed into pita bread the next day.)

Storing:
Keep leftovers in separate airtight containers in the fridge:

Chicken and Potatoes: Up to 3 days. Reheat in the oven for the best texture.
Greek Salad: Good for 1 day, though it can get soggy. (Drain extra liquid before storing.)
Coleslaw: Up to 3 days—it actually gets tastier as the flavors marry.

FAQs: Your Top Questions About Chicken Drumsticks with Potato Wedges Answered

Q: Can I use boneless chicken for this recipe?
A: Absolutely! Boneless thighs or breasts work well—just reduce the cook time to 20-25 minutes to avoid dry chicken.

Q: Do I need to peel the potatoes for wedges?
A: Nope! The potato skin gets beautifully crisp when roasted—just wash them well. For a softer bite, peel away.

Q: How do I make this meal gluten-free?
A: Great news—this chicken drumsticks with potato wedges recipe is naturally gluten-free as written!

Q: Can I prep anything ahead of time?
A: For sure. You can chop veggies and mix your coleslaw dressing a day early. Just toss the Greek salad and coleslaw together fresh before serving for best results.

Q: What’s the best way to reheat leftovers?
A: I pop the chicken and potatoes on a baking sheet and warm them in a 350°F oven until hot (10-15 minutes). This keeps everything from getting soggy.

There you have it: my go-to, fuss-free Chicken Drumsticks with Potato Wedges, Greek Salad, and Coleslaw—a complete meal that brings easy comfort food, fresh flavors, and happy memories to your table. If you give this recipe a try, let me know how it turns out or share your own family twists in the comments below. Here’s to simple suppers, good company, and food made with love!