why make this recipe
This dish gives you juicy chicken and soft, golden vegetables in one pan. It is easy, low fuss, and fits busy weeknights. The herbs and lemon add bright flavor that most people like.
introduction
Herb-Roasted Chicken Drumsticks with Golden Potatoes & Carrots is a simple roast you can make any night. You mix a few pantry spices and oil, toss the chicken and veg, then roast. Serve hot and everyone eats well. Try a warm veggie side like balsamic roasted mushrooms with herby kale mashed potatoes if you want more greens.
how to make Herb-Roasted Chicken Drumsticks with Golden Potatoes & Carrots
Make the marinade, coat the drumsticks, and roast with potatoes and carrots. Flip the chicken once so it browns evenly. If you prefer a slow-cooked version, check a simple slow-cooker idea like 5-ingredient chicken crock pot recipes for an easy swap.
Ingredients :
- 8 chicken drumsticks
- 500g yellow potatoes, cubed
- 4 large carrots, chopped into chunks
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- 1 1/2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions :
- Preheat oven to 200°C (400°F).
- In a large bowl, combine olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
- Add drumsticks to the bowl and coat evenly with the marinade.
- Toss the chopped potatoes and carrots with the remaining marinade.
- Spread everything evenly on a large baking tray lined with parchment or lightly greased.
- Roast for 50–55 minutes, flipping the drumsticks once halfway through, until chicken is golden and reaches 75°C (165°F) internally.
- Potatoes and carrots should be fork-tender and lightly browned.
- Garnish with chopped fresh parsley and serve hot.
how to serve Herb-Roasted Chicken Drumsticks with Golden Potatoes & Carrots
Serve the drumsticks hot from the oven. Put potatoes and carrots on the side or mix them on the plate. Add a green salad or steamed veggies for color. A slice of lemon brightens the dish.
how to store Herb-Roasted Chicken Drumsticks with Golden Potatoes & Carrots
Cool the food to room temperature, then place in airtight containers. Keep in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until hot. For longer storage, freeze for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Herb-Roasted Chicken Drumsticks with Golden Potatoes & Carrots
- Pat drumsticks dry before marinating so the skin gets crisp.
- Cut potatoes into similar sizes to cook evenly.
- Turn the chicken once so both sides brown well.
- Use a meat thermometer to check 75°C (165°F) inside.
- For a sweet twist, try serving with roasted carrots with whipped ricotta and hot honey on the side.
- If you like more crisp, broil for 2–3 minutes at the end, watching closely.
variation (if any)
- Swap potatoes for sweet potatoes for a sweeter flavor.
- Use bone-in chicken thighs instead of drumsticks; adjust time as needed.
- Add rosemary or basil instead of oregano and thyme.
- Make it spicier with a pinch of chili flakes or cayenne.
FAQs
Q: Can I use other chicken parts?
A: Yes. Thighs work well. Adjust roast time if pieces are larger.
Q: How do I know the chicken is safe to eat?
A: Use a thermometer. It should read 75°C (165°F) inside the thickest part.
Q: Can I prep this ahead?
A: Yes. Marinate the chicken and toss the veg in the fridge up to 8 hours before roasting.
Q: Can I cook at a lower temperature?
A: You can, but the skin may not brown as much. Increase time and check internal temp.
Q: Is this gluten free?
A: Yes, with the ingredients listed this recipe is gluten free.
Conclusion
For another take and extra tips on roasted drumsticks and potatoes, see this detailed recipe: Herb Roasted Chicken Drumsticks & Potatoes Recipe – Rachel …
Herb-Roasted Chicken Drumsticks with Golden Potatoes & Carrots
Ingredients
Method
- Preheat oven to 200°C (400°F).
- In a large bowl, combine olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
- Add drumsticks to the bowl and coat evenly with the marinade.
- Toss the chopped potatoes and carrots with the remaining marinade.
- Spread everything evenly on a large baking tray lined with parchment or lightly greased.
- Roast for 50–55 minutes, flipping the drumsticks once halfway through, until chicken is golden and reaches 75°C (165°F) internally.
- The potatoes and carrots should be fork-tender and lightly browned.
- Garnish with chopped fresh parsley and serve hot.