Chicken Drumsticks with Potato Wedges, Greek Salad, and Coleslaw
A comforting and colorful family meal featuring juicy chicken drumsticks, crispy potato wedges, refreshing Greek salad, and creamy coleslaw, perfect for any occasion.
Ingredients
For the Chicken and Potatoes
- 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
For the Greek Salad
- 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
For the Coleslaw
- 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
To Serve
- 1 pieces Lemon Wedges For squeezing over the meal
Instructions
Preparation
- Preheat oven to 400°F (200°C). Pat the chicken drumsticks dry to help with crisp skin.
- In a large bowl, toss the drumsticks with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Rub in the spices well.
- Place the seasoned drumsticks on a lined baking sheet.
- In another bowl, toss potato wedges with 2 tbsp olive oil, dried oregano, salt, and pepper, then spread them on another baking sheet (or around the chicken).
Baking
- Bake everything in the oven for 35-40 minutes. Flip the potatoes halfway through. The chicken is done when juices run clear and the internal temperature reaches 165°F (75°C).
Making the Salad
- While the chicken and potatoes bake, prepare the Greek salad by dicing cucumber and tomatoes, thinly slicing the red onion, and crumbling the feta. Toss with 1 tbsp olive oil and 1 tsp lemon juice.
Making the Coleslaw
- In a large bowl, mix shredded cabbage and grated carrot. In a separate cup, stir together mayo, vinegar, and a pinch of salt and pepper, then combine with the veggies.
Serving
- Plate the drumsticks, wedges, Greek salad, and coleslaw. Serve with lemon wedges for squeezing over.
Notes
For best results, pat chicken dry before seasoning, avoid overcrowding pans, and let salad sit before serving. Leftover coleslaw tastes better the next day.