Chicken Drumsticks Potatoes Carrots (Printable)

Golden chicken drumsticks paired with tender potatoes and carrots, infused with aromatic herbs for a hearty meal.

# What You Need:

→ 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

# How-To Steps:

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 freshly ground black pepper.
03 - Add chicken drumsticks to the marinade mixture and toss thoroughly to coat well. Remove drumsticks and set aside.
04 - Add potatoes, carrots, and red onion to the remaining marinade in the bowl. Toss to coat evenly with the herb mixture.
05 - Arrange seasoned vegetables in a single layer on the prepared sheet pan. Nestle marinated 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, until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
07 - Remove from oven and garnish with fresh parsley. Serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • It's genuinely one-pan cooking—no pots, no multiple dishes, just cleanup that doesn't make you want to order takeout instead.
  • The chicken stays impossibly juicy while the skin crisps up, and the vegetables underneath soak up all those herby, garlicky juices.
  • It feels fancy enough to serve guests but casual enough to make on a random Tuesday when you haven't planned dinner.
02 -
  • Don't skip the halfway flip and stir—it's the difference between golden-brown chicken and unevenly cooked chicken with pale spots.
  • If your vegetables are larger than mine, cut them smaller; if they're smaller, they might cook faster, so watch them toward the end of roasting.
03 -
  • Pat your drumsticks dry before seasoning them—moisture is the enemy of crispy skin, and a quick paper towel makes all the difference.
  • Use fresh herbs if you possibly can; they taste brighter and make the whole kitchen smell like you actually know what you're doing, even if this is the first time you're making it.
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