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Juicy One Pan Chicken Drumsticks with Roasted Veggies in 40 Min

one pan chicken drumsticks
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A simple one-pan chicken drumsticks dinner with roasted potatoes and carrots, flavored with garlic and herbs.

Ingredients

Scale
  • 8 chicken drumsticks (about 2 to 2 1/2 lbs)
  • 1 1/2 lbs baby potatoes, halved (or quartered if large)
  • 4 medium carrots, cut into 1-inch chunks
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp dried thyme (or rosemary)
  • 1 tsp paprika
  • 1 1/2 tsp kosher salt (plus more to taste)
  • 1/2 tsp black pepper
  • 1 tbsp chopped fresh parsley (optional, for garnish)
  • 2 tbsp chicken broth (optional, for extra pan juices)

Instructions

  1. Preheat oven to 425°F. Lightly grease a rimmed baking dish or sheet pan.
  2. Add potatoes and carrots to the pan. Toss with 1 tbsp olive oil, a pinch of salt and pepper. Spread into an even layer.
  3. Pat drumsticks dry. In a bowl, mix remaining 2 tbsp olive oil, melted butter, garlic, Italian seasoning, thyme, paprika, salt, and pepper. Rub all over the drumsticks.
  4. Nestle drumsticks among the potatoes and carrots. (Optional: pour chicken broth into the pan for more juices.)
  5. Roast 35–40 minutes, flipping drumsticks once halfway through, until chicken is deeply golden and reaches 165°F internal temp and potatoes are tender.
  6. Sprinkle with parsley. Serve hot with the pan juices spooned over everything.

Notes

  • For crispier skin, broil for the last 2–3 minutes.
  • Adjust seasoning to taste.
  • Use fresh herbs if available for better flavor.

Nutrition

Keywords: one pan chicken drumsticks, sheet pan chicken dinner, oven baked chicken drumsticks, roasted potatoes and carrots, garlic herb chicken, easy weeknight dinner

Find it online: https://jessicarecipe.com/one-pan-chicken-drumsticks-recipe-with-roasted-veggies/