Chicken Drumsticks, Potato Wedges, Greek Salad, and Coleslaw
A cozy family meal featuring juicy oven-baked chicken drumsticks, crispy potato wedges, refreshing Greek salad, and creamy coleslaw that brings everyone together.
Servings 4 servings
Calories 600kcal
Ingredients
For the Chicken Drumsticks
- 6 pieces chicken drumsticks (skin-on for extra flavor) You can also use thighs if you prefer.
- 1 tbsp olive oil Makes the seasoning stick.
- 1 tsp paprika For color and gentle smokiness.
- ½ tsp garlic powder Quick, easy flavor.
- Salt and pepper to taste
For the Potato Wedges
- 3 large potatoes, cut into wedges (Yukon Golds or Russets) Bake up crispy.
- 2 tbsp olive oil A must for crisp edges.
- 1 tsp dried oregano Or swap in rosemary for a change.
- Salt and pepper
For the Greek Salad
- 1 cucumber, chopped
- 2 tomatoes, chopped
- ½ medium red onion, thinly sliced
- ¼ cup feta cheese, crumbled Block feta is worth it.
- 1 tbsp olive oil
- 1 tsp lemon juice Fresh if you have it.
For the Coleslaw
- 2 cups shredded cabbage Pre-shredded is fine.
- 1 medium carrot, grated
- ¼ cup mayonnaise Greek yogurt works too for a lighter option.
- 1 tsp vinegar
- Salt and pepper
For Serving
- Lemon wedges They brighten everything!
Instructions
Preparation
- Heat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
- In a bowl, rub drumsticks with olive oil, paprika, garlic powder, salt, and pepper. Lay them out on one side of the baking sheet.
- In another bowl, toss your potatoes with olive oil, oregano, salt, and pepper. Spread them in a single layer beside the drumsticks.
Cooking
- Slide everything into the oven. Bake for 35–40 minutes, flipping the potatoes halfway through.
- Check that the chicken is golden and cooked through (juices should run clear).
Salads
- While the oven does its thing, toss cucumber, tomatoes, and red onion in a bowl. Add feta, drizzle with olive oil and lemon juice, and gently toss again.
- Combine cabbage and carrot in a big bowl. Mix mayonnaise, vinegar, salt, and pepper in a cup, then dress and toss the veggies.
Serving
- Plate your chicken, potato wedges, Greek salad, and coleslaw. Squeeze fresh lemon over the top for a pop of zest.
Notes
Let the chicken rest a few minutes before serving to reabsorb its juices. Mix coleslaw just before serving to keep it bright and crunchy.
