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Smoky Roasted Chicken Drumsticks

Recipe by Evelyn Marcella Rivera

Bold, juicy chicken drumsticks rubbed in smoked paprika, garlic, onion powder, and thyme, roasted on a sheet pan alongside crispy golden potato wedges, and served with a cool creamy coleslaw. A complete weeknight dinner on one pan in under an hour.

  • Total Time55 minutes
  • Yield3 servings 1x

Ingredients

Units Scale

Smoky Chicken Drumsticks

  • 6 chicken drumsticks
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • salt and black pepper, to taste

Crispy Potato Wedges

  • 3 medium potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • salt and pepper, to taste

Creamy Coleslaw

  • 2 cups shredded cabbage mix
  • 1/4 cup shredded carrots
  • 3 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • salt and pepper, to taste

Instructions

  1. Season the Drumsticks: Preheat oven to 425°F (220°C). Pat drumsticks dry with paper towels, then toss with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper until evenly and generously coated.
  2. Prep the Potato Wedges: In the same bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper until fully coated.
  3. Roast Everything Together: Arrange drumsticks skin-side up and potato wedges cut-side down on a large lined baking sheet with space between each piece. Roast for 35–40 minutes, flipping everything halfway through, until the chicken skin is deeply golden and the potatoes are crisp and caramelized.
  4. Make the Coleslaw: While everything roasts, toss the shredded cabbage and carrots together. Whisk mayo, apple cider vinegar, sugar, salt, and pepper in a small bowl, then pour over the cabbage and toss until evenly coated. Taste and adjust seasoning.
  5. Rest and Plate: Remove from oven and rest drumsticks for 3 minutes. Plate with crispy potato wedges and coleslaw and serve immediately.

Notes

Pat chicken completely dry before seasoning for crispy skin. Do not crowd the baking sheet — use two pans if needed. Flip chicken and potatoes at the halfway point for even browning. Season potato wedges generously before roasting. Make the coleslaw no more than 15–20 minutes before serving to keep it crisp. Rest drumsticks 3 minutes before plating. Leftovers keep well refrigerated for up to 3 days — reheat chicken in a 375°F oven for 10 minutes to restore crispiness.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dinner, Main Course
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sodium: 480
  • Saturated Fat: 6
  • Protein: 36
  • Cholesterol: 130

Find it online: https://blesseddish.com/smoky-roasted-chicken-drumsticks-with-crispy-potatoes-and-slaw/