Chicken Drumsticks Potatoes Carrots (Printable)

Golden chicken drumsticks paired with tender potatoes and carrots, seasoned with herbs for a flavorful meal.

# What You'll 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

# Directions:

01 - Preheat 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, garlic, smoked paprika, salt, and black pepper.
03 - Add chicken drumsticks to the marinade bowl and toss thoroughly to coat all surfaces evenly. Remove drumsticks and set aside on a clean plate.
04 - Add potatoes, carrots, and red onion to the same bowl containing the remaining marinade. Toss until all vegetables are evenly coated.
05 - Spread vegetables in a single layer across the prepared sheet pan. Nestle seasoned drumsticks on top of the vegetables.
06 - Place in preheated oven for 40 to 45 minutes. Halfway through cooking, turn drumsticks and stir vegetables. Roast until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
07 - Remove from oven and garnish with fresh parsley. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor as the chicken and vegetables share their juices.
  • The drumsticks stay impossibly juicy while the skin turns crispy and golden, and nobody has to fuss over timing different components.
  • It's the kind of meal that feels special enough for company but casual enough for a regular Tuesday night.
02 -
  • Don't skip the halfway stir and turn—it's the difference between potatoes that are tender all over and ones that are soft on top but pale underneath.
  • If your oven runs cold, add five minutes to the cooking time and use a meat thermometer instead of guessing, because undercooked chicken is never worth the risk.
03 -
  • Save any rendered chicken fat left in the pan—it's liquid gold for roasting vegetables or making the best fried potatoes for tomorrow's breakfast.
  • If you're feeding a crowd, this recipe doubles easily on two sheet pans without extending the cooking time much, as long as nothing is piled on top of anything else.
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