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BBQ chicken drumsticks served with herb roasted potatoes and coleslaw

BBQ Chicken Drumsticks with Herb Roasted Potatoes & Creamy Coleslaw

This BBQ Chicken Drumsticks with Herb Roasted Potatoes & Creamy Coleslaw features smoky, sweet flavors, crispy skin, and juicy meat, perfectly complemented by roasted potatoes and creamy coleslaw.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces chicken drumsticks Use organic or free-range for best flavor.
  • 4 pieces chicken thighs Choose skin-on for a crispy finish.
Marinade
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt Avoid over-seasoning.
  • 1/2 teaspoon black pepper
  • 3/4 cup BBQ sauce Consider using homemade for better flavor.
Potatoes
  • 1.5 pounds baby potatoes, quartered Opt for small, firm ones for better crispiness.
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
Creamy Coleslaw
  • 3 cups shredded cabbage
  • 1 piece carrot, julienned
  • 1/4 cup mayonnaise Can be substituted with Greek yogurt for a lighter version.
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1 piece cucumber, sliced

Method
 

Preparation
  1. In a large bowl, toss the chicken drumsticks and thighs with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
  2. In another bowl, toss quartered potatoes with olive oil, garlic powder, dill, parsley, salt, and pepper, then spread them on a baking sheet.
Cooking
  1. Roast the potatoes at 425°F (220°C) for 30–35 minutes until crispy and golden.
  2. Grill or bake the chicken until nearly cooked through, about 25 minutes. Brush generously with BBQ sauce and continue cooking until caramelized.
Making the Coleslaw
  1. In a mixing bowl, combine shredded cabbage and julienned carrot. In another bowl, whisk together mayonnaise, apple cider vinegar, sugar, and seasoning.
  2. Pour the dressing over the vegetables and toss to coat.
Assembling
  1. On a serving plate, arrange BBQ chicken, herb roasted potatoes, creamy coleslaw, and cucumber slices. Garnish as desired.

Notes

Store leftovers in an airtight container for up to 3 days. To reheat, thaw overnight and warm in the oven at 350°F (175°C).