Air Fryer Stuffed Peppers

Equipment

• Large mixing bowls
• Baking tray
• Parchment paper or aluminum foil
• Sharp knife
• Cutting board
• Measuring spoons
• Vegetable peeler
• Whisk or fork
• Meat thermometer

Ingredients

For the Herb-Roasted Chicken Drumsticks

• 8 chicken drumsticks
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon chili flakes (optional)

For the Potato Wedges

• 4 medium potatoes
• 2 tablespoons olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• Salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

For the Homemade Coleslaw

• 2 cups shredded cabbage
• 1 medium carrot, grated
• ¼ cup mayonnaise
• 1 tablespoon lemon juice or apple cider vinegar
• 1 teaspoon honey or sugar
• ¼ teaspoon black pepper
• A pinch of salt

For the Fresh Vegetable Salad

• 1 cucumber, sliced
• 2 medium tomatoes, cut into wedges
• 1 cup fresh lettuce
• ½ small red onion, thinly sliced
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Salt and black pepper to taste

Instructions

Step 1: Prepare the Chicken Marinade

1. Start by cleaning and patting the chicken drumsticks dry with paper towels. Removing excess moisture helps the chicken develop a beautifully roasted exterior.
2. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, paprika, oregano, thyme, rosemary, onion powder, salt, black pepper, and chili flakes.
3. Mix everything until a flavorful marinade forms.
4. Add the chicken drumsticks and coat each piece thoroughly with the herb mixture. Use your hands or a spoon to ensure the seasoning reaches all sides of the chicken.
5. Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, you can marinate the chicken for up to 8 hours in the refrigerator.

Step 2: Prepare the Potato Wedges

1. Wash the potatoes thoroughly and cut each potato lengthwise into wedges. You can peel them if preferred, but leaving the skin on adds extra texture and flavor.
2. Place the wedges in a large bowl. Add olive oil, paprika, garlic powder, oregano, salt, and black pepper.
3. Toss everything together until the potatoes are evenly coated.
4. For crispier wedges, soak the cut potatoes in cold water for approximately 20–30 minutes before seasoning. Drain and dry them thoroughly before adding the oil and spices.

Step 3: Preheat the Oven

1. Preheat your oven to 400°F (200°C).
2. Line a large baking tray with parchment paper or lightly grease it with olive oil.
3. Arrange the marinated chicken drumsticks on one side of the tray, leaving enough space between each piece for even roasting.
4. Spread the seasoned potato wedges on the other side in a single layer.
5. If your baking tray is too small, use two separate trays to prevent overcrowding.

Step 4: Roast the Chicken and Potatoes

1. Place the baking tray in the preheated oven.
2. Roast the chicken and potatoes for approximately 40–45 minutes, turning the potato wedges halfway through cooking.
3. Turn the chicken drumsticks once during roasting to help them brown evenly.
4. The potatoes should become golden and crispy, while the chicken should develop a delicious herb-coated exterior.
5. Check that the thickest part of each drumstick reaches an internal temperature of 165°F (74°C), avoiding contact with the bone when measuring.
6. For extra-crispy skin, broil the chicken for the final 2–3 minutes, watching carefully to prevent burning.

Step 5: Prepare the Creamy Coleslaw

1. While the chicken and potatoes are roasting, prepare the coleslaw.
2. Add shredded cabbage and grated carrot to a medium mixing bowl.
3. In a separate small bowl, combine mayonnaise, lemon juice or apple cider vinegar, honey, black pepper, and a pinch of salt.
4. Whisk until smooth and creamy.
5. Pour the dressing over the cabbage and carrot mixture. Toss until all the vegetables are evenly coated.
6. Refrigerate the coleslaw until serving time. Chilling allows the flavors to blend and keeps the salad refreshing.

Step 6: Prepare the Fresh Vegetables

1. Wash the cucumber, tomatoes, lettuce, and red onion thoroughly.
2. Slice the cucumber, cut the tomatoes into wedges, and thinly slice the red onion.
3. Arrange the vegetables in a serving bowl or on a separate plate.
4. Drizzle with lemon juice and olive oil. Season lightly with salt and black pepper.
5. Toss gently or leave the vegetables arranged separately for an attractive presentation.

Step 7: Rest and Plate the Chicken

1. Once the chicken is fully cooked, remove it from the oven and allow it to rest for approximately 5 minutes.
2. Transfer the roasted drumsticks to a large serving platter.
3. Arrange the crispy potato wedges alongside the chicken. Add a generous serving of creamy coleslaw and fresh vegetables.
4. Garnish with chopped parsley and a little fresh lemon if desired.
5. Your delicious Herb-Roasted Chicken Drumsticks with Potato Wedges, Coleslaw & Fresh Veggies is ready to serve!

Nutrition

Calories: 620 kcal · Protein: 39 g · Fat: 34 g · Carbohydrates: 42 g Dietary · Saturated Fat: 8 g · Fiber: 6 g · Sugar: 7 g · Sodium: 890 mg