Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Baked Chicken Drumsticks and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 64 reviews

This recipe for Baked Chicken Drumsticks and Potatoes offers a flavorful and hearty meal featuring crispy oven-baked chicken drumsticks paired with tender, seasoned potatoes and carrots. Coated in a blend of paprika, thyme, garlic, and black pepper, the chicken and vegetables roast together on a single sheet pan for a simple, delicious dinner that’s perfect for any weeknight.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Chicken Drumsticks

  • 8 medium chicken drumsticks
  • 1 teaspoon paprika
  • ½ teaspoon ground thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoons olive oil (half of the ¼ cup)

Vegetables

  • 2 pounds yellow potatoes, peeled and cut into 1 inch chunks
  • 3 medium carrots, peeled and cut into 1 inch chunks
  • 2 tablespoons olive oil (remaining half of the ¼ cup)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and spray it generously with cooking spray to prevent sticking.
  2. Prep Chicken: On a cutting board, trim any excess skin or fat from the chicken drumsticks. Pat them very dry using paper towels to help achieve a crispy skin when baked. Set aside.
  3. Prep Vegetables: Wash and dry the carrots and potatoes thoroughly. Peel the carrots and chop them into 1-inch chunks. Chop the peeled potatoes into 1-inch pieces and place them in a large mixing bowl.
  4. Make Spice and Oil Mixture: In a medium bowl, combine the paprika, ground thyme, garlic powder, black pepper, salt, and olive oil. Mix well until all the spices are fully blended with the oil.
  5. Coat Chicken: Place the chicken drumsticks in a large bowl or a large gallon-sized zip-top bag. Add half of the prepared oil and spice mixture to the chicken. Toss or massage well to coat the chicken evenly with the seasoning. Arrange the coated drumsticks in a single layer on the prepared baking sheet.
  6. Coat Vegetables: Pour the remaining half of the oil and spice mixture over the potatoes and carrots. Toss the vegetables to ensure they are evenly coated with the oil and spices. Spread the vegetables on the baking sheet alongside the chicken.
  7. Bake: Place the baking sheet in the preheated oven and bake for 45 to 60 minutes. Halfway through cooking, flip the drumsticks and vegetables to promote even browning and cooking. The chicken is done when the skin is crispy, browned, and an instant-read thermometer inserted into the thickest part of the drumstick (avoiding the bone) reads 165°F (74°C).
  8. Serve: Once fully cooked, remove from the oven and serve the baked chicken drumsticks with the roasted potatoes and carrots immediately for a delicious, hearty meal.

Notes

  • Ensure chicken skin is patted dry to achieve a crispy texture.
  • Use a meat thermometer to confirm the chicken is thoroughly cooked to 165°F to avoid undercooking.
  • Mixing spices with olive oil helps evenly distribute flavor and promotes browning.
  • Flipping halfway through baking helps even cooking and color development.
  • Line the baking sheet with foil for easier cleanup.
  • You can substitute the yellow potatoes for red potatoes or sweet potatoes for variation.
  • Adjust seasonings to taste, adding more salt or pepper if desired.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/baked-chicken-drumsticks-and-potatoes-recipe/