Rustic Baked Chicken Drumsticks with Vegetables
Description
This Rustic Baked Chicken Drumsticks dish is a cozy, one-pan meal full of hearty flavors. Juicy chicken drumsticks are seasoned with herbs and roasted alongside rustic vegetables like carrots, potatoes, onions, and garlic. As everything bakes, the chicken juices mingle with olive oil and herbs to create a naturally flavorful pan sauce.
It’s simple, wholesome, and perfect for an easy weeknight dinner or a comforting weekend meal.
Time Overview
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: 60–70 minutes
Serves: 4 people
Ingredients
For the Chicken
8 chicken drumsticks
2 tbsp olive oil
1½ tsp salt (or to taste)
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme or rosemary (or mix)
½ tsp chili flakes (optional)
For the Vegetables
3 medium carrots, cut into chunks
3–4 potatoes, diced into 1½-inch cubes
1 medium red or yellow onion, thickly sliced
6–8 garlic cloves (peeled, left whole)
1 red bell pepper, chopped (optional)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried Italian herbs
½ lemon (optional, for brightness)
For Garnish
Fresh parsley
Fresh lemon wedges
Step-by-Step Instructions
1. Prep the pan
Preheat your oven to 400°F (200°C).
Line a large baking pan or rimmed sheet with parchment for easy cleanup.
2. Season the vegetables
In a large bowl, toss:
carrots
potatoes
onion
garlic
bell pepper (optional)
Drizzle with 2 tbsp olive oil, add salt, pepper, and Italian herbs, and mix well.
Spread evenly across the baking pan.
3. Season the chicken
In the same bowl, combine:
chicken drumsticks
2 tbsp olive oil
smoked paprika
garlic powder
onion powder
thyme/rosemary
salt & pepper
chili flakes if using
Rub seasoning thoroughly onto the drumsticks.
Arrange the chicken on top of the vegetables.
4. Bake
Place the tray in the oven and bake for 45–55 minutes, or until:
the chicken reaches 165°F (74°C) internally
the skin becomes golden and crispy
the vegetables are tender
For extra crispiness, broil for the last 3–4 minutes.
5. Serve
Squeeze a bit of lemon over the tray, add chopped parsley, and serve hot along with the roasted vegetables.
Tips & Variations
Add more flavor
Brush the chicken with 1 tbsp honey + 1 tbsp mustard before baking for a sweet-savory glaze.
Add ¾ cup chicken broth to the pan for more sauce.
Different vegetables
Try adding:
zucchini
parsnips
cherry tomatoes
sweet potatoes
Herb options
Good herbs include: rosemary, thyme, oregano, sage, or a mix.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze for up to 2 months.
Reheat: Warm in an oven at 350°F (175°C) for 10–15 minutes to keep the skin crisp.
Frequently Asked Questions (Q&A)
Q1: Can I use chicken thighs or breasts instead?
Yes! Chicken thighs work beautifully because they stay juicy.
If using breasts, reduce cooking time to 30–35 minutes to avoid drying out.
Q2: How do I make the chicken skin crispier?
Pat the drumsticks completely dry before seasoning.
Use a little extra oil on the skin.
Broil for the last few minutes.
Q3: Can I prepare this ahead of time?
Absolutely. You can marinate the chicken and chop the vegetables up to 24 hours in advance.
Q4: Can I make it spicy?
Add extra chili flakes, cayenne, or smoked chipotle powder to the seasoning mix.
Q5: What should I serve with this dish?
It’s a complete meal on its own, but you can pair it with:
crusty bread
a light green salad
rice or couscous
roasted asparagus or green beans