One-Pan Roasted Chicken Drumsticks with Veggies and Guacamole
This one-pan wonder features juicy oven-roasted chicken drumsticks seasoned with herbs and spices, surrounded by a colorful medley of roasted vegetables, and served with a creamy homemade guacamole for a bright, fresh finish. It’s hearty, healthy, and perfect for weeknight dinners or meal prep.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves:4
Ingredients
For the Chicken:
6 chicken drumsticks (skin on or off)
2 tbsp olive oil
1 tbsp lemon juice
3 garlic cloves, minced
1 tsp paprika
1 tsp dried oregano
½ tsp ground cumin
Salt and black pepper, to taste
For the Roasted Veggies:
1 zucchini, sliced
1 bell pepper, diced (any color)
1 carrot, sliced into thin rounds
1 red onion, chopped into chunks
1 cup broccoli florets
2 tbsp olive oil
½ tsp garlic powder
Salt and pepper, to taste
For the Guacamole:
2 ripe avocados
1 tbsp lime or lemon juice
1 small tomato, finely diced
2 tbsp red onion, finely chopped
1 tbsp fresh cilantro or parsley, chopped
Salt and black pepper, to taste
Optional: pinch of chili flakes for light heat
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine olive oil, lemon juice, garlic, paprika, oregano, cumin, salt, and pepper.
Add chicken drumsticks and toss well to coat.
Let marinate for at least 20 minutes (or up to 2 hours for deeper flavor).
Step 2: Prepare the Veggies
On a large baking sheet, add zucchini, bell pepper, carrot, red onion, and broccoli.
Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
Step 3: Roast Everything Together
Preheat your oven to 200°C (400°F).
Place the marinated chicken drumsticks on the same sheet pan with the veggies.
Roast for 35–40 minutes, flipping halfway through, until the chicken is golden and fully cooked (internal temp 74°C / 165°F).
If desired, broil for the last 2 minutes for extra crispiness.
Step 4: Make the Guacamole
In a bowl, mash avocados with a fork until mostly smooth.
Add lime juice, diced tomato, onion, cilantro, salt, pepper, and optional chili flakes.
Mix until creamy but slightly chunky.
Step 5: Serve
Arrange roasted veggies and chicken drumsticks on a plate.
Add a generous scoop of guacamole on the side or on top of the veggies.
Garnish with extra herbs or a squeeze of lemon juice for freshness.
Notes & Tips
You can add other veggies like sweet potatoes, cherry tomatoes, or cauliflower.
For extra flavor, sprinkle feta cheese or a drizzle of yogurt sauce over the veggies before serving.
Line your baking tray with parchment paper for easier cleanup.
Make it Mediterranean-style by adding olives and a touch of sumac or lemon zest before roasting.
Variations
Spicy version: Add ½ tsp smoked paprika or chili flakes to the chicken marinade.
Protein swap: Use chicken thighs or boneless breasts instead of drumsticks.
Low-carb twist: Replace carrots with zucchini and cauliflower for a keto-friendly version.
Frequently Asked Questions
Q: Can I prepare this ahead of time?
A: Yes! You can marinate the chicken and chop the veggies the night before. Roast everything when ready to serve.
Q: Can I air fry it?
A: Absolutely — air fry the drumsticks at 190°C (375°F) for 25–30 minutes, and air fry veggies separately for 10–12 minutes.
Q: How do I store leftovers?
A: Store in airtight containers for up to 3 days in the fridge. Reheat in the oven to maintain crispness.
Nutritional Information
Calories: 480 kcal
Protein: 35g
Fat: 28g
Carbohydrates: 22g
Fiber: 7g
Sugar: 6g