Ready for a simple, tasty meal that cooks mostly by itself?
introduction
This roast is easy and rich in flavor. The drumsticks get a crisp skin and the veggies soak up the herbs. You can find other quick chicken ideas like quick chicken enchiladas if you want more options. The recipe works for weeknights or a relaxed weekend dinner.
why make this recipe
You make this recipe because it is fast, low fuss, and fills the house with good smells. It uses one pan and gives you protein and veggies together. If you like set-and-forget meals, check similar slow-cook ideas like easy crock pot chicken recipes to plan more simple dinners.
how to make Ultimate Herb-Roasted Chicken Drumsticks with Veggies
Toss the drumsticks and veggies in a simple herb oil. Spread them in a baking dish so the chicken sits on top and browns. Roast until the skin is golden and the vegetables are soft. Rest a few minutes, then serve with a sprinkle of fresh parsley.
Ingredients :
- 6 chicken drumsticks (skin-on, bone-in)
- 4 medium yellow potatoes, cut into chunks
- 3 medium carrots, peeled and cut into sticks
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 tsp paprika (smoked or sweet)
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Directions :
Preheat the oven to 200°C (400°F). Lightly grease a large baking dish or roasting pan. In a large bowl, mix olive oil, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken drumsticks to the bowl and toss until evenly coated in the herb oil. Mix potatoes, carrots, and red pepper into the same bowl or directly in the baking dish and toss everything together so the veggies also get coated. Spread everything out evenly in the dish, ensuring chicken pieces are on top for even browning. Bake uncovered for 45–50 minutes, or until chicken is golden brown, juices run clear, and veggies are tender, with internal temp reaching 75°C (165°F). Garnish with freshly chopped parsley before serving.
how to serve Ultimate Herb-Roasted Chicken Drumsticks with Veggies
Serve hot right from the pan. Add a green salad or steamed greens on the side. A slice of crusty bread or a simple rice also goes well. Let people help themselves at the table for a relaxed meal.
how to store Ultimate Herb-Roasted Chicken Drumsticks with Veggies
Cool to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. To freeze, place in a freezer-safe box for up to 2 months. Reheat in the oven at 180°C (350°F) until hot inside.
tips to make Ultimate Herb-Roasted Chicken Drumsticks with Veggies
- Pat the chicken dry before coating so the skin gets crisp.
- Cut potatoes to similar size so they cook evenly.
- Use a meat thermometer to check 75°C (165°F) inside the thickest part.
- For hands-off meals all week, try related make-ahead ideas from easy crock pot recipes.
- If the chicken browns too fast, cover loosely with foil and finish cooking.
variation (if any)
- Swap drumsticks for bone-in thighs.
- Add other vegetables like Brussels sprouts or sweet potato.
- Use fresh herbs (rosemary, thyme) instead of dried for a brighter taste.
- Add a squeeze of lemon after baking for a fresh lift.
FAQs
Q: Can I use boneless chicken?
A: Yes. Reduce bake time to 30–40 minutes and check that chicken reaches 75°C (165°F).
Q: Can I roast everything on a sheet pan?
A: Yes. Use a rimmed sheet pan so juices don’t spill. Space pieces so air moves around them.
Q: How do I keep the potatoes from getting soggy?
A: Cut them into even chunks and roast at a high temperature. Don’t crowd the pan.
Q: Can I make this spicy?
A: Yes. Add chili powder or cayenne to the spice mix.
Q: Do I need to peel the potatoes?
A: No. You can leave the skin on for extra texture and nutrients.
Conclusion
For a similar roasted mix and more tips, see this helpful guide: Roasted Chicken and Vegetables – Budget Bytes.
Ultimate Herb-Roasted Chicken Drumsticks with Veggies
Ingredients
Method
- Preheat the oven to 200°C (400°F). Lightly grease a large baking dish or roasting pan.
- In a large bowl, mix olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
- Add chicken drumsticks to the bowl and toss until evenly coated in the herb oil.
- Mix potatoes, carrots, and red pepper into the same bowl or directly in the baking dish and toss everything together so the veggies also get coated.
- Spread everything out evenly in the dish, ensuring chicken pieces are on top for even browning.
- Bake uncovered for 45–50 minutes, or until chicken is golden brown, juices run clear, and veggies are tender, with internal temperature reaching 75°C (165°F).
- Garnish with freshly chopped parsley before serving.