Chicken Drumsticks, Potato Wedges, Greek Salad, Coleslaw & Lemon Wedges

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Description

This hearty and colorful meal combines crispy baked chicken drumsticks with golden potato wedges, paired with refreshing Greek salad and creamy coleslaw for a perfect balance of flavors. The zesty lemon wedges on the side brighten up the dish, making it a wholesome and satisfying family dinner or weekend gathering platter.

 Ingredients For Chicken Drumsticks, Potato Wedges, Greek Salad, Coleslaw & Lemon Wedges

For Chicken Drumsticks:

  • 8 chicken drumsticks

  • 2 tbsp olive oil

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp dried oregano

  • ½ tsp black pepper

  • 1 tsp salt

  • Juice of 1 lemon

For Potato Wedges:

  • 4 medium potatoes (cut into wedges)

  • 2 tbsp olive oil

  • 1 tsp paprika

  • 1 tsp dried rosemary or thyme

  • Salt & pepper to taste

For Greek Salad:

  • 2 cups cucumber (diced)

  • 2 cups tomato (diced)

  • 1 small red onion (thinly sliced)

  • ½ cup Kalamata olives

  • ½ cup feta cheese (cubed)

  • 2 tbsp olive oil

  • 1 tbsp red wine vinegar

  • 1 tsp dried oregano

For Coleslaw:

  • 2 cups cabbage (shredded)

  • 1 cup carrot (shredded)

  • ½ cup mayonnaise

  • 1 tbsp apple cider vinegar

  • 1 tsp sugar

  • Salt & pepper to taste

For Garnish:

  • Fresh lemon wedges

 Instructions

  1. Prepare Chicken Drumsticks

    • Preheat oven to 200°C (400°F).

    • Mix olive oil, paprika, garlic powder, oregano, salt, pepper, and lemon juice in a bowl.

    • Coat drumsticks evenly and place on a baking tray.

    • Bake for 35–40 minutes, turning halfway, until golden and cooked through.

  2. Make Potato Wedges

    • Toss wedges with olive oil, paprika, rosemary, salt, and pepper.

    • Spread on a tray and bake alongside chicken for 30–35 minutes until crispy.

  3. Greek Salad

    • In a bowl, combine cucumber, tomato, onion, olives, and feta.

    • Drizzle with olive oil, vinegar, and sprinkle with oregano. Toss gently.

  4. Coleslaw

    • Mix mayonnaise, vinegar, sugar, salt, and pepper in a bowl.

    • Add shredded cabbage and carrot. Mix until coated. Chill until serving.

  5. Assemble & Serve

    • Plate chicken with crispy wedges, add a portion of Greek salad and coleslaw.

    • Garnish with lemon wedges for squeezing.

Notes

  • Drumsticks can be marinated overnight for extra flavor.

  • For healthier wedges, you can air-fry instead of baking.

  • Coleslaw tastes best when chilled for at least 30 minutes before serving.

 Tips

  • Add a pinch of cayenne to chicken marinade for heat.

  • Use red and yellow cherry tomatoes in the Greek salad for more color.

  • Substitute yogurt for mayonnaise in coleslaw for a lighter version.

 Servings

Serves 4 people generously.

 Nutritional Info (per serving, approx.)

  • Calories: 620 kcal

  • Protein: 38g

  • Carbohydrates: 45g

  • Fat: 32g

  • Fiber: 6g

  • Sodium: 870mg

Benefits

  • Balanced meal: Includes protein, healthy carbs, veggies, and healthy fats.

  • Immune support: Lemon and vegetables provide vitamin C and antioxidants.

  • Gut health: Cabbage and carrots add fiber for digestion.

  • Heart-friendly: Olive oil and fresh vegetables contribute healthy fats and nutrients.

 Q/A

Q: Can I grill the chicken instead of baking?
A: Yes! Grilling gives a smoky flavor—just cook until internal temp reaches 75°C (165°F).

Q: How do I keep potato wedges crispy?
A: Soak wedges in cold water for 20 minutes, pat dry, then season and bake.

Q: Can I make this meal ahead?
A: Yes. Chicken and wedges can be reheated, coleslaw can be made a day in advance, and salad should be dressed just before serving.

Q: Can I use boneless chicken?
A: Yes, thighs or breasts work well—adjust cooking time (25–30 minutes).

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