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BBQ Chicken Drumsticks with Herb Roasted Potatoes & Creamy Coleslaw

A hearty and satisfying dish featuring juicy BBQ chicken drumsticks paired with crispy roasted potatoes and a creamy coleslaw, perfect for gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Grill, Main Course
Cuisine: American, Southern
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken drumsticks Use fresh, high-quality chicken.
  • 4 pieces chicken thighs Can substitute for drumsticks.
  • 2 tbsp olive oil For seasoning the chicken.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt To season chicken.
  • 1/2 tsp black pepper To season chicken.
  • 3/4 cup BBQ sauce For glazing the chicken.
For the Roasted Potatoes
  • 1 1/2 lbs baby potatoes, quartered Use fresh for best flavor.
  • 1 tsp dried dill
  • 1 tsp dried parsley
For the Coleslaw
  • 3 cups shredded cabbage Use fresh cabbage.
  • 1 piece carrot, julienned
  • 1/4 cup mayonnaise Can substitute with dairy-free mayonnaise.
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1 tsp salt To season coleslaw.
  • 1/2 tsp black pepper To season coleslaw.
  • 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.
Roasting Potatoes
  1. Toss quartered baby potatoes with olive oil, garlic powder, dill, parsley, salt, and pepper.
  2. Spread evenly on a baking sheet and roast at 425°F (220°C) for 30–35 minutes until crispy and golden brown.
Cooking Chicken
  1. Grill or bake the chicken until almost fully cooked, around 20 minutes.
  2. Brush generously with BBQ sauce and finish cooking until caramelized.
Preparing Coleslaw
  1. Mix shredded cabbage and julienned carrot in a bowl.
  2. In another bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
  3. Combine the dressing with the vegetables.
Serving
  1. On a large plate, arrange BBQ chicken, herb roasted potatoes, creamy coleslaw, and fresh cucumber slices for a colorful presentation.

Notes

For an easy meal prep tip, divide portions into individual containers for quick grab-and-go lunches. This dish pairs perfectly with lemonade or iced tea on warm evenings.