Chicken Drumsticks Potatoes Carrots (Printable)

Tender chicken drumsticks with roasted potatoes and carrots seasoned with fresh herbs and spices.

# Components:

→ 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 mixture and toss thoroughly to coat all surfaces. Remove drumsticks and set aside.
04 - Add potatoes, carrots, and red onion to the remaining marinade in the bowl and toss until evenly coated.
05 - Spread vegetables in a single layer on the prepared sheet pan. Nestle coated drumsticks on top of the vegetables.
06 - Roast in preheated oven for 40-45 minutes. Halfway through cooking, turn drumsticks and stir vegetables. Continue until chicken reaches internal temperature of 165°F and vegetables are tender with golden edges.
07 - Remove from oven and garnish with fresh parsley. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything cooks together on one pan, which means cleanup is almost laughably simple.
  • The chicken stays incredibly juicy while the vegetables caramelize into something sweet and tender beneath the heat.
  • It's the kind of meal that looks more impressive than the effort it actually requires.
02 -
  • Arrange your vegetables in a single layer first, then place chicken on top—this prevents the vegetables from steaming and ensures they actually caramelize.
  • The halfway turn and stir is non-negotiable for even cooking; resist the urge to just let it sit for the full time.
03 -
  • Don't skip the halfway stirring and turning—it's the difference between golden and uneven.
  • If your pan feels crowded, use two pans rather than stacking things up; overcrowding creates steam instead of roast.
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