Chicken Drumsticks with Vegetables (Print out)

Golden drumsticks paired with potatoes and carrots, seasoned with fresh herbs for a flavorful dinner.

# What You'll Need:

→ Poultry

01 - 8 chicken drumsticks, approximately 2.2 pounds

→ Vegetables

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

→ Marinade and 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
13 - Lemon wedges

# How to Make It:

01 - Preheat the 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 freshly ground black pepper.
03 - Add the chicken drumsticks to the bowl and toss thoroughly to coat evenly with the marinade. Remove the drumsticks and set aside.
04 - Add the halved potatoes, carrot chunks, and red onion wedges to the same bowl. Toss to coat all vegetables in the remaining marinade mixture.
05 - Spread the marinated vegetables in a single layer on the prepared sheet pan. Nestle the herb-coated drumsticks on top of the vegetables.
06 - Place the sheet pan in the preheated oven and roast for 40 to 45 minutes. Halfway through cooking, turn the drumsticks and stir the vegetables to ensure even cooking. The chicken is done when golden brown and the internal temperature reaches 165°F at the thickest part. Vegetables should be tender.
07 - Remove from the oven and garnish with fresh chopped parsley. Serve immediately with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • One pan means one cleanup, which sounds small until you're standing at the sink on a Tuesday night wishing for freedom.
  • The chicken comes out impossibly juicy while the vegetables caramelize into something almost candy-like, all from the same roasting motion.
  • It feels restaurant-worthy but requires no special skills, just time and a hot oven doing the actual work.
02 -
  • Flip the chicken halfway through roasting, not because it's complicated, but because the bottom side won't crisp if it's sitting in vegetable juices the whole time.
  • Use a meat thermometer if you have one—it removes all guessing and guarantees juicy chicken instead of worrying whether the inside is actually cooked.
03 -
  • Pat the chicken dry before coating with the herb mixture—moisture prevents browning, and dry skin is the difference between golden and steamed.
  • Don't stir or fuss with the pan too much during roasting; the longer vegetables stay in contact with the hot sheet, the better they caramelize.
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