Chicken Drumsticks Potatoes Carrots (Printer Friendly)

Roasted chicken drumsticks paired with potatoes, carrots, and herbs for a flavorful baked meal.

# What You 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 foil for easy cleanup.
02 - In a large bowl, combine olive oil, rosemary, thyme, garlic, smoked paprika, salt, and pepper.
03 - Add chicken drumsticks to the marinade and toss thoroughly to coat. Remove drumsticks and set aside.
04 - To the same bowl with remaining marinade, add potatoes, carrots, and red onion. Toss until evenly coated.
05 - Spread vegetables in a single layer on the prepared sheet pan. Nestle coated drumsticks on top of vegetables.
06 - Roast in preheated oven for 40-45 minutes, turning drumsticks and stirring vegetables halfway through cooking, until chicken reaches 165°F internal temperature and vegetables are tender.
07 - Garnish with fresh parsley and serve with lemon wedges.

# Pro Advice:

01 -
  • One pan means one cleanup, which is basically the secret to enjoying cooking again instead of dreading it.
  • The drumsticks get impossibly juicy while the vegetables soak up all those herby, garlicky flavors and turn golden and caramelized.
  • It feels fancy enough to serve guests but casual enough that you can wear your regular clothes while making it.
02 -
  • Don't crowd the pan or skip turning the drumsticks halfway through—the one time I got impatient and didn't flip them, one side got overdone while the other stayed pale, and the whole thing felt unfinished.
  • The vegetables will release water as they cook, and that's actually your friend because it keeps everything moist, but if your pan feels too wet, drain some liquid off halfway through roasting.
03 -
  • Pat the drumsticks dry before coating them in the herb mixture—any surface moisture steams off instead of crisping up, so dry skin is the first step toward golden skin.
  • Use fresh herbs if you possibly can, because when they roast, they become softer and more integrated into the dish instead of tasting like dried leaves.
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