Chicken Drumsticks with Potatoes (Printable Version)

Golden chicken drumsticks paired with roasted potatoes and carrots, infused with aromatic herbs.

# What You'll Need:

→ Poultry

01 - 8 chicken drumsticks, approximately 2.2 lbs

→ Vegetables

02 - 1.5 lbs baby potatoes, halved
03 - 4 large carrots, peeled and cut into 2-inch chunks
04 - 1 large red onion, cut into wedges

→ Marinade & Seasoning

05 - 3 tablespoons olive oil
06 - 1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried
07 - 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
08 - 4 cloves garlic, minced
09 - 1.5 teaspoons smoked paprika
10 - 1 teaspoon salt
11 - 0.5 teaspoon freshly ground black pepper

→ Garnish

12 - Fresh parsley, chopped
13 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - In a large mixing bowl, combine olive oil, rosemary, thyme, garlic, smoked paprika, salt, and black pepper until well blended.
03 - Add chicken drumsticks to the seasoning mixture and toss thoroughly to coat all surfaces evenly. Remove drumsticks and set aside on a clean plate.
04 - Add potatoes, carrots, and red onion to the remaining seasoning mixture in the bowl. Toss until vegetables are evenly coated.
05 - Spread seasoned vegetables in a single layer across the prepared sheet pan. Arrange drumsticks on top of the vegetables in an even distribution.
06 - Roast in the preheated oven for 40 to 45 minutes. Halfway through cooking, turn drumsticks and stir vegetables. Continue until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
07 - Remove from oven and garnish with fresh parsley. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • Everything roasts together on one pan, which means less cleanup and more time doing literally anything else.
  • The chicken gets crispy-golden while the vegetables underneath soak up all those herb-infused juices, creating little pockets of flavor.
  • It's the kind of meal that looks impressive enough for company but honest enough for a regular Tuesday night.
02 -
  • Turning the drumsticks halfway through prevents them from sticking and ensures the skin on the bottom side gets just as golden as the top—skip this and you'll have one pretty side and one sad, pale side.
  • Don't crowd the pan because vegetables need space to actually roast instead of steam, which is the difference between tender vegetables and mushy disappointment.
03 -
  • Cut your vegetables to roughly the same size so they finish roasting together instead of some being crunchy and others turning into mush.
  • Reserve a spoonful of the herb mixture before adding the chicken and drizzle it over everything at the end for an extra hit of fresh flavor that makes people wonder what your secret ingredient is.
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