Chicken Drumsticks with Potatoes (Printable Version)

Golden chicken drumsticks roasted alongside tender potatoes and sweet carrots with herbs and garlic.

# What You Need:

→ Poultry

01 - 8 chicken drumsticks (about 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

# How To Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large mixing bowl, combine olive oil, rosemary, thyme, garlic, smoked paprika, salt, and pepper until well blended.
03 - Add chicken drumsticks to the marinade bowl and toss thoroughly to coat all surfaces evenly. Remove drumsticks and set aside on a plate.
04 - To the same bowl containing the remaining marinade, add potatoes, carrots, and red onion. 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 - Roast in the preheated oven for 40 to 45 minutes, turning drumsticks and stirring vegetables halfway through cooking. Chicken is done when golden brown and internal temperature reaches 165°F, and vegetables are tender.
07 - Remove from oven and garnish with fresh parsley. Serve immediately with lemon wedges on the side.

# Cooking Tips:

01 -
  • One pan means one cleanup, which is honestly the real reason I make this on weeknights.
  • The chicken comes out genuinely juicy because it braises slightly in its own juices while the vegetables caramelize underneath.
  • Everything seasons itself as it roasts, no babysitting required.
02 -
  • Don't skip the halfway turn—it's the difference between unevenly cooked chicken and golden perfection all around.
  • If your vegetables aren't as tender as you'd like by the time the chicken's done, you can pull the chicken out, give the vegetables another 5-10 minutes, then return the chicken just to warm through.
03 -
  • If your pan tends to have hot spots, rotate it halfway through roasting so everything cooks evenly.
  • Use parchment paper instead of foil if you want less cleanup and slightly better browning on the pan's surface.
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