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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.
Course
Dinner, Main Course
Cuisine
American
Keyword
Comfort Food, Easy Dinner, herb-roasted chicken, one-pan meal, roasted vegetables
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
servings
Calories
550
kcal
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.