Roasted Herb Chicken Drumsticks with Potatoes and Carrots
Description:
This dish features juicy, flavorful chicken drumsticks roasted to perfection alongside tender potatoes and sweet carrots. The herbs and garlic create an aromatic, savory flavor that permeates the meat and vegetables. It’s a comforting, hearty meal perfect for weeknights or a Sunday dinner.
Time
Preparation time: 15–20 minutes
Marinating time (optional but recommended): 30 minutes to 2 hours
Cooking time: 40–50 minutes
Total time: 1 hour 30 minutes (including marination)
Ingredients (Serves 4)
For the Chicken:
8 chicken drumsticks
3 tbsp olive oil
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika (smoked or sweet)
Salt and black pepper to taste
1 tsp lemon juice (optional, for freshness)
For the Vegetables:
3 medium potatoes, cut into 1-inch cubes
3 medium carrots, cut into 1-inch pieces
2 tbsp olive oil
½ tsp dried thyme
½ tsp dried rosemary
Salt and black pepper to taste
Optional garnish: Fresh parsley or thyme sprigs
Instructions
1. Preheat Oven:
Preheat your oven to 425°F (220°C).
2. Prepare the Marinade:
In a large bowl, mix olive oil, garlic, thyme, rosemary, paprika, lemon juice, salt, and pepper.
Add chicken drumsticks and toss well to coat evenly.
Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
3. Prepare Vegetables:
In another bowl, toss the potatoes and carrots with olive oil, thyme, rosemary, salt, and pepper.
Ensure all pieces are coated evenly.
4. Arrange in Baking Dish:
Place the marinated chicken drumsticks on a baking sheet or roasting pan.
Surround with the potatoes and carrots.
Optionally, drizzle a little extra olive oil over the vegetables for better roasting.
5. Roast:
Roast in the preheated oven for 40–50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
Halfway through cooking, stir the vegetables for even roasting.
6. Optional Broil for Crispiness:
For extra crispy skin, broil for 2–3 minutes at the end. Watch carefully to avoid burning.
7. Serve:
Remove from oven and let rest for 5 minutes.
Garnish with fresh parsley or thyme and serve hot.
Common Questions
Q1: Can I use chicken thighs instead of drumsticks?
Yes, thighs work beautifully. Adjust cooking time slightly if using bone-in thighs (usually 5–10 minutes longer).
Q2: Can I make this ahead of time?
You can marinate the chicken the night before. Vegetables are best added just before roasting to avoid sogginess.
Q3: Can I use frozen vegetables?
Fresh is preferred, but frozen carrots and potatoes can work if thawed and patted dry first.
Q4: How do I make it spicier?
Add ½ tsp chili flakes or cayenne pepper to the marinade.
Q5: Can I use other herbs?
Absolutely! Oregano, sage, or tarragon all pair well.
Tips for Best Results:
Don’t overcrowd the pan — air circulation helps the chicken crisp up.
Pat chicken dry before marinating for a better sear.
Toss vegetables halfway through cooking to avoid burning on one side.