Ingredients (Serves 4)
Chicken Drumsticks
- 8 chicken drumsticks (~2 lbs / 900 g)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme or rosemary
Crispy Potato Wedges
- 4 medium potatoes, cut into wedges
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
Quick Coleslaw
- 2 cups shredded cabbage (green or mix)
- 1 small carrot, grated
- 2 tbsp Greek yogurt (or mayonnaise for creamier texture)
- 1 tsp apple cider vinegar
- Salt and pepper to taste
Instructions
1. Prepare the Oven
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Season the Chicken
- Pat drumsticks dry. Mix olive oil with paprika, garlic powder, onion powder, salt, pepper, and thyme.
- Rub evenly over chicken drumsticks.
3. Prepare Potato Wedges
- Toss potato wedges with olive oil, salt, pepper, and paprika. Arrange on the baking sheet around the chicken (or on a separate sheet if crowded).
4. Roast
- Roast 35–40 minutes, flipping drumsticks halfway, until chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy. Potatoes should be golden and tender.
5. Make Quick Coleslaw
- While chicken and potatoes roast, mix shredded cabbage, carrot, Greek yogurt, apple cider vinegar, salt, and pepper in a bowl. Chill until ready to serve.
6. Serve
- Plate 2 drumsticks per person with a portion of potato wedges and a side of coleslaw. Optional: garnish with fresh parsley or chives.
High-Protein Tips
- Chicken drumsticks: Each drumstick has ~12 g protein, so 2 drumsticks provide ~24 g.
- Extra protein: Add a side of roasted chickpeas, edamame, or a hard-boiled egg to boost the protein further.
- Meal prep: Drumsticks and potato wedges store well in the fridge for up to 4 days; reheat in the oven to keep them crispy.