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BBQ Chicken Drumsticks with Herb Roasted Potatoes & Creamy Coleslaw

This dish combines tender chicken drumsticks coated in BBQ sauce with crispy herb-roasted potatoes and fresh coleslaw for a delicious and balanced meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken drumsticks Use high-quality organic or free-range options for best flavor.
  • 4 pieces chicken thighs Alternatives could be chicken breasts.
  • 2 tbsp olive oil Ensure even cooking.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup BBQ sauce Use gluten-free if necessary.
For the Potatoes
  • 1 1/2 lbs baby potatoes, quartered Choose small-sized potatoes for quicker roasting.
  • 1 tsp dried dill
  • 1 tsp dried parsley
For the Creamy Coleslaw
  • 3 cups shredded cabbage
  • 1 piece carrot, julienned
  • 1/4 cup mayonnaise Can substitute with vegan mayo.
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar Adjust according to taste.
  • 1 piece cucumber, sliced For serving.

Method
 

Preparation
  1. In a large bowl, combine chicken drumsticks and thighs with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until well coated.
  2. Toss quartered baby potatoes with olive oil, garlic powder, dill, parsley, salt, and pepper. Spread evenly on a baking sheet.
Cooking
  1. Roast the potatoes in a preheated oven at 425°F (220°C) for 30–35 minutes until crispy and golden brown.
  2. Cook chicken for about 20 minutes until almost fully cooked, then brush generously with BBQ sauce and finish cooking until caramelized.
Coleslaw Preparation
  1. In a bowl, mix shredded cabbage and julienned carrot. In another bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Combine the dressing with the vegetables.
Serving
  1. On a large plate, arrange BBQ chicken, herb roasted potatoes, creamy coleslaw, and fresh cucumber slices.

Notes

For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking. Serve with fresh garden salad or cornbread.