Paprika-crusted drumsticks, golden potato wedges and crunchy slaw

$2.75/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken drumstick6 ea
• russet potato2 large
• paprika1 tbsp
• garlic powder1 tsp
• green cabbagequarter of a head
• carrot1 ea
• mayonnaise3 tbsp
• apple cider vinegar1 tbsp
• white sugar1 tsp

Method

1Season and roast

• •Heat the oven to 425F.
• •Pat the drumsticks dry with paper towel.
• •Cut the potatoes into 1 inch wedges.
• •Toss the drumsticks and wedges on a sheet pan with 2 tbsp oil, the paprika, garlic powder and a generous pinch of salt.
• •Arrange everything in a single layer, drumsticks on one side.

2Bake

• •Roast 25 minutes.
• •Flip the drumsticks and turn the wedges.
• •Roast 15 to 20 minutes more until the potatoes are deep golden and the chicken reads 165F at the bone.

3Make the slaw

• •Meanwhile, very thinly slice a quarter of a head of cabbage.
• •Grate the carrot.
• •Whisk the mayonnaise, apple cider vinegar and sugar in a large bowl.
• •Toss the cabbage and carrot through the dressing and season to taste.
• •Chill the slaw until serving.

4Plate

• •Pile the drumsticks and wedges onto two plates.
• •Serve the slaw alongside.