Chicken Drumsticks with Potatoes (Printable)

Golden roasted chicken drumsticks paired with tender potatoes and sweet carrots seasoned with herbs.

# What You’ll Use:

→ 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 rosemary
07 - 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
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, optional
13 - Lemon wedges, optional

# How-To:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for simplified 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 marinade and toss thoroughly until fully coated. Remove drumsticks and set aside on a clean plate.
04 - Add potatoes, carrots, and red onion to the remaining marinade in the bowl. Toss until all vegetables are evenly coated.
05 - Spread coated vegetables in a single layer across the prepared sheet pan. Position drumsticks on top of the vegetables.
06 - Place in preheated oven for 40 to 45 minutes. Halfway through cooking, turn drumsticks and stir vegetables to ensure even browning. Chicken is done when internal temperature reaches 165°F and exterior is golden; vegetables should be tender.
07 - Remove from oven and garnish with fresh chopped parsley. Serve with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • One pan means one cleanup, which is honestly the best kind of cooking on a tired evening.
  • The chicken comes out impossibly juicy while the vegetables caramelize into something you'll find yourself sneaking bites of before it hits the table.
  • It's flexible enough to work with whatever's in your crisper, but structured enough that it always turns out golden and delicious.
02 -
  • Don't skip the halfway point of stirring the vegetables and flipping the chicken, because that's what separates unevenly cooked from perfectly caramelized.
  • If your vegetables seem like they're browning too fast while the chicken is still pale, your oven might run hot, so lower the temperature by 15°C and give it a few extra minutes instead of watching it burn.
03 -
  • Pat your drumsticks dry before seasoning them, because moisture is the enemy of crispy skin and a quick towel down makes all the difference.
  • Don't crowd the vegetables or they'll steam instead of roast, so give them actual breathing room on that pan and maybe use a larger one than you think you need.
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