Cut potatoes into thick, even wedges and pat dry. In a large bowl, combine olive oil with half the paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. Toss wedges until coated and arrange in a single layer on a baking sheet.

Pat drumsticks dry with paper towels. Sprinkle with remaining paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper, rubbing seasonings in well.

Place seasoned drumsticks on the baking sheet with wedges, leaving space around them. Roast in a 400°F oven for 30 to 35 minutes until chicken reaches 165°F internal temperature and potatoes are crispy and golden.

Whisk mayonnaise and lemon juice together. Toss coleslaw mix into the dressing until coated. Season with salt and pepper to taste.

Arrange roasted chicken, potato wedges, fresh cucumber slices, and creamy coleslaw on serving plates. Garnish with fresh parsley.