Pat the chicken drumsticks dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, dried parsley, dried oregano, salt, and black pepper. Drizzle the chicken with 2 tbsp olive oil, then rub the herb mixture all over each piece, ensuring all sides are coated.

Preheat oven to 425°F. Cut the potatoes into evenly-sized wedges. Toss the wedges with 2 tbsp olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss again to coat evenly.

On a large baking sheet, arrange the seasoned chicken drumsticks in the center with the skin side facing up. Space the potato wedges around them, making sure they have room to crisp up without crowding.

Roast at 425°F for about 30 minutes, until the chicken skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. The potato wedges should be crispy outside and tender inside.

While chicken and potatoes roast, combine shredded cabbage and shredded carrots in a bowl. In a separate bowl, whisk together mayonnaise, lemon juice, and black pepper. Pour the dressing over the cabbage and carrots, then toss until well coated.

Once cooked, plate the chicken drumsticks and potato wedges on individual plates. Add a generous scoop of coleslaw to the side. Serve immediately while the chicken and potatoes are hot.