Mediterranean Roasted Chicken Drumsticks with Veggie Medley & Garlic Aioli
This dish features juicy, golden-brown Mediterranean-spiced roasted chicken drumsticks served with a colorful veggie medley and a creamy garlic aioli. Each bite is bursting with bright lemon, herbs, and roasted goodness — a hearty, balanced meal that’s both rustic and restaurant-worthy.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
For the Chicken Drumsticks
6 chicken drumsticks
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
½ tsp paprika
½ tsp salt
¼ tsp black pepper
¼ tsp cumin
For the Veggie Medley
1 small zucchini, sliced
1 bell pepper (any color), chopped
1 small red onion, sliced
1 cup cherry tomatoes, halved
1 small carrot, sliced thinly
1 tbsp olive oil
Salt and pepper, to taste
½ tsp dried thyme or Italian herbs
For the Garlic Aioli
½ cup mayonnaise
1 garlic clove, finely minced or grated
1 tsp lemon juice
1 tsp olive oil
Pinch of salt and pepper
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, pepper, and cumin.
Add drumsticks and toss until fully coated.
Marinate for at least 15–20 minutes (or up to 2 hours for more flavor).
2. Prepare the Veggies
In another bowl, toss zucchini, peppers, onion, tomatoes, and carrot with olive oil, salt, pepper, and thyme.
Spread them evenly on a large baking sheet.
3. Roast Everything Together
Preheat oven to 425°F (220°C).
Arrange the marinated drumsticks on one side of the baking sheet and veggies on the other.
Roast for 35–40 minutes, flipping chicken and stirring veggies halfway through, until drumsticks are golden and fully cooked (internal temp 165°F / 74°C).
4. Make the Garlic Aioli
In a small bowl, combine mayonnaise (or yogurt), garlic, lemon juice, olive oil, salt, and pepper.
Stir until creamy and smooth. Chill until ready to serve.
5. Assemble & Serve
Plate roasted veggies and top with golden drumsticks.
Add a spoonful (or drizzle) of garlic aioli on the side.
Garnish with lemon wedges and chopped parsley for a bright finish.
Notes & Tips
Add baby potatoes or cauliflower to the veggie mix for more heartiness.
Substitute chicken thighs if preferred — same flavor, more juiciness.
For a spicy version, add a pinch of chili flakes or harissa to the marinade.
Garlic aioli can be made ahead and refrigerated for up to 3 days.
Nutritional Information
Calories: ~520 kcal
Protein: 38 g
Carbohydrates: 22 g
Fat: 30 g
Fiber: 4 g