Ingredients
Method
Instructions
- Combine paprika, garlic powder, onion powder, salt, and pepper in a small bowl and mix well. Having all seasonings ready before cooking makes the process faster and ensures even distribution of flavors.
- Pat chicken drumsticks dry with paper towels. Toss both chicken and potato wedges with 2 tbsp olive oil in a large bowl. Sprinkle the seasoning blend over everything and toss again until each piece is well coated.
- Spread seasoned chicken and potato wedges on a large baking sheet in a single layer without crowding. Roast at 425 degrees Fahrenheit for 30-35 minutes until chicken skin is golden brown and crispy and potatoes are tender with browned edges.
- While chicken and potatoes roast, arrange coleslaw mix, tomato slices, and cucumber slices on your serving plate. Having these prepared in advance allows for quick plating when everything is done.
- Remove chicken and potatoes from oven and let rest briefly. Arrange hot chicken and crispy potato wedges on the plate with fresh vegetables. Finish with a generous sprinkle of fresh parsley over the chicken and potatoes.
Nutrition
Notes
Pat the chicken dry before cooking for crispier skin. Don't crowd the baking sheet as this prevents proper browning. The fresh vegetables are best served immediately but the cooked chicken and potatoes reheat well.