Chicken Drumsticks with Vegetables (Printer-friendly)

Juicy roasted chicken drumsticks with tender potatoes and sweet carrots, seasoned 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 kosher 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, minced garlic, smoked paprika, salt, and black pepper.
03 - Add chicken drumsticks to the bowl and toss until thoroughly coated with the marinade. Remove drumsticks and set aside on a clean plate.
04 - Add potatoes, carrots, and red onion to the same bowl containing the remaining marinade. Toss to ensure all vegetables are evenly coated.
05 - Spread coated vegetables in a single layer on the prepared sheet pan. Position drumsticks on top of the vegetables.
06 - Roast in the preheated oven for 40 to 45 minutes. Halfway through cooking, turn drumsticks and stir vegetables. Cook until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
07 - Remove from oven and garnish with fresh chopped parsley. Serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time for actually enjoying dinner.
  • The chicken comes out impossibly juicy while the vegetables caramelize into sweet, golden bites that even skeptics will reach for seconds of.
  • It's naturally gluten-free and flexible enough to swap in whatever vegetables are lurking in your crisper drawer.
02 -
  • Don't crowd the pan or pile vegetables on top of each other because they'll steam instead of roast, and you'll miss out on that gorgeous caramelization that makes this dish sing.
  • Check the internal temperature of the chicken rather than relying on color alone because drumsticks can look golden while still being slightly undercooked in the thickest part.
03 -
  • Pat your chicken drumsticks dry before coating them because any excess moisture will steam them instead of roasting them, and you want that beautiful golden skin.
  • Use fresh herbs if you can because they won't burn at high heat the way dried herbs sometimes do, and they release their oils more gracefully as everything roasts.
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