Herb-Roasted Chicken Drumsticks with Carrots & Potatoes
A comforting and flavorful one-pan meal featuring juicy herb-roasted chicken drumsticks alongside tender carrots and potatoes.
Ingredients
Main Ingredients
- 8 pieces Chicken drumsticks, bone-in and skin-on Boneless thighs can be used as a substitute.
- 4 cups Potatoes, peeled and cubed Russets or Yukon Golds are preferred.
- 2 cups Carrots, chopped Rainbow carrots add sweetness.
- 0.5 cup Olive oil, extra-virgin For drizzling and crisping.
- 4 cloves Garlic, minced Use fresh garlic for best flavor.
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Paprika For color and warmth.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Black pepper Adjust to taste.
- 0.25 cup Fresh parsley, chopped For garnish before serving.
- 1 squeeze Lemon Optional, for a tangy finish.
- 0.5 cup Chicken broth Optional, for added moisture.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss chicken drumsticks, cubed potatoes, and chopped carrots.
Seasoning
- Drizzle everything with a generous glug of olive oil.
- Add minced garlic, dried herbs, paprika, salt, and pepper. Mix well to coat evenly.
Arrangement
- Spread the mixture in a single layer on a large baking dish or rimmed sheet pan.
- Optionally add chicken broth or lemon juice for added flavor.
Roasting
- Pop the pan into the oven and roast for about 35-40 minutes.
- Check halfway, tossing the veggies and turning the drumsticks.
Finishing Touches
- Once the chicken is golden and the juices run clear, scatter chopped parsley on top.
- Serve directly from the pan.
Notes
For best results, pat the drumsticks dry before seasoning, and avoid crowding the pan.