Have you ever craved that perfect American comfort food combo that delivers on all fronts: crispy skin, juicy meat, golden potatoes, and something fresh to balance it all? Roasted chicken drumsticks with potato wedges and coleslaw is the answer to your weeknight dinner dreams. This classic trio brings together smoky, spiced chicken legs roasted until the skin crackles, thick potato wedges with charred edges and fluffy centers, and a tangy, creamy coleslaw that cuts through the richness. Making this dish at home means you control the seasoning, avoid restaurant prices, and create a meal that satisfies everyone at the table. Plus, the whole thing comes together with minimal fuss and mostly hands-off cooking time.
I still remember the first time I nailed this combination. My kids were circling the kitchen like hungry sharks, drawn by the smell of paprika and roasting chicken. When I pulled those drumsticks from the oven, crackling and bronze, and served them alongside crispy potatoes and cool slaw, everyone went quiet. That's the power of simple food done right.
Ingredients List
For the Chicken and Potatoes:
- 8 chicken drumsticks
- 4 large russet potatoes, cut into thick wedges
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
For the Coleslaw:
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 large carrot, julienned
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or sugar
- 1/2 teaspoon celery seed
- Salt and pepper to taste
- Optional: 2 tablespoons fresh parsley, chopped
Timing / Cooking Schedule
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes
This timing works perfectly for a weeknight meal. While the chicken and potatoes roast, you can make the coleslaw and let it chill, so everything comes together at once.
Step-by-Step Instructions
Step 1: Prep and Season
Preheat your oven to 425°F. Pat the chicken drumsticks completely dry with paper towels. This step matters more than you think because moisture is the enemy of crispy skin. In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper. This spice blend is your secret weapon.
Step 2: Coat the Chicken
Place the drumsticks in a large bowl and drizzle with 2 tablespoons of olive oil. Rub it all over, getting into every crevice. Sprinkle about two-thirds of your spice mix over the chicken and massage it into the meat. Don't be shy here. Really work those spices into the skin. Set aside while you prep the potatoes.
Step 3: Prepare the Potato Wedges
Cut each potato lengthwise into 8 thick wedges. Leave the skin on for extra texture and nutrition. Toss the wedges with the remaining tablespoon of olive oil and the rest of your spice mixture. Make sure each wedge gets coated.
Step 4: Arrange and Roast
Line a large baking sheet with parchment paper or lightly oil it. Arrange the chicken drumsticks on one side and the potato wedges on the other, making sure nothing overlaps. Crowding leads to steaming instead of roasting. If needed, use two pans. Slide into your preheated oven and roast for 40 to 45 minutes. Flip the potato wedges halfway through and rotate the pan for even cooking. The chicken is done when it reaches 175°F internal temperature and the skin is deeply golden and crispy. This is where the roasted chicken drumsticks with potato wedges and coleslaw truly starts to smell incredible.
Step 5: Make the Coleslaw
While everything roasts, combine the shredded green cabbage, red cabbage, and julienned carrot in a large bowl. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper until smooth and creamy. Pour the dressing over the cabbage mixture and toss thoroughly until every strand is coated. Taste and adjust seasoning. Pop it in the fridge until serving time. The cold, tangy slaw will be the perfect contrast to the hot, savory chicken.
Step 6: Rest and Serve
When the chicken and potatoes come out of the oven, let them rest for 5 minutes. This allows the juices to redistribute. Arrange everything on a large platter or individual plates with a generous scoop of coleslaw on the side. The visual contrast of golden chicken, crispy brown potatoes, and vibrant purple and green slaw is stunning.
Nutritional Information
Per serving (serves 4):
- Calories: 680
- Protein: 42g
- Carbohydrates: 48g
- Fat: 35g
- Fiber: 6g
- Vitamin C: 65% DV
- Iron: 20% DV
Chicken drumsticks provide excellent protein and essential minerals like selenium and zinc. The potatoes deliver potassium and vitamin B6, while the cabbage in the coleslaw packs a serious vitamin C and K punch. This balanced plate gives you protein, complex carbs, and plenty of vegetables in one satisfying meal.
Tips, Variations, or Cooking Advice
For Extra Crispy Skin: After patting the chicken dry, leave it uncovered in the refrigerator for 2 to 4 hours. This dries out the skin even more, leading to maximum crispiness when roasted.
Spice It Up: Add a tablespoon of hot sauce to your coleslaw dressing for a spicy kick, or increase the cayenne in the chicken rub if you like heat.
Make It Keto: Skip the potatoes and double up on roasted vegetables like cauliflower, Brussels sprouts, or broccoli. Use a sugar-free sweetener in the slaw dressing.
Dairy-Free Already: This recipe is naturally dairy-free as written, though you can swap the mayo for a plant-based version if preferred.
Grilling Option: You can absolutely grill both the chicken and potatoes. Parboil the potato wedges for 5 minutes first, then grill everything over medium-high heat, turning frequently until charred and cooked through.
Sweet Potato Swap: Use sweet potatoes instead of russet for a slightly sweeter, more nutritious option. They caramelize beautifully.
Meal Prep Winner: This entire meal stores well, making it perfect for Sunday meal prep. Cook everything, portion it into containers, and you have lunch or dinner ready for days.
Different Cuts: Chicken thighs work just as well and stay even juicier. Wings are another fun option, though they cook faster, around 35 minutes.
Common Mistakes to Avoid
Wet Chicken Skin: The biggest mistake people make is not drying the chicken properly. Moisture prevents crisping. Always pat dry thoroughly and consider the refrigerator drying trick.
Overcrowding the Pan: When chicken and potatoes touch too much, they steam instead of roast. Give everything space or use two pans. Trust me on this.
Not Flipping Potatoes: Those wedges need to be flipped halfway through cooking to get crispy on multiple sides. Set a timer so you don't forget.
Overdressed Coleslaw: Add the dressing gradually. You can always add more, but a soggy, dripping slaw is sad. Start with three-quarters of the dressing and add more if needed.
Serving Warm Slaw: Coleslaw should be cold and crisp. Make it ahead and keep it chilled until the last minute for the best texture contrast.
Cutting Potatoes Too Thin: Thin wedges turn into chips and burn. Go for thick, hearty wedges that can stand up to 45 minutes in the oven.
Undercooking Chicken: Dark meat like drumsticks is best at 175°F, not the 165°F minimum. That extra temperature makes the meat tender and the skin crispy without drying anything out.
Storage / Leftovers Tips
Store the roasted chicken drumsticks with potato wedges and coleslaw components separately for best results. The chicken and potatoes can go together in an airtight container in the refrigerator for up to 4 days. Keep the coleslaw in its own container. The cabbage will continue to release moisture, so drain any excess liquid before serving leftovers.
To reheat the chicken and potatoes, spread them on a baking sheet and warm in a 375°F oven for 12 to 15 minutes until heated through. This method revives the crispy texture much better than microwaving. You can also reheat in an air fryer at 360°F for about 8 minutes for incredibly crispy results.
The coleslaw actually improves after a day in the fridge as the flavors meld together. It will keep for 3 to 4 days, though it may release some liquid. Just give it a good stir before serving. If it seems dry, add a tablespoon of mayo or vinegar to refresh it.
For freezing, the chicken drumsticks freeze beautifully for up to 3 months. Cool completely, then wrap individually in plastic wrap and store in a freezer bag. The potatoes don't freeze as well since they become grainy when thawed. Skip freezing the coleslaw entirely because cabbage turns mushy. When you want to enjoy your frozen chicken, thaw overnight in the refrigerator and reheat as directed above.
Leftover chicken makes fantastic chicken salad, tacos, or can be shredded into soups. Those potato wedges are perfect for breakfast hash with eggs. Nothing goes to waste with this versatile meal.
