Oven-Baked Chicken Drumsticks with Rustic Roasted Veggies
Prep Time
15 minutes
Cook Time
50 minutes
Serves
4
Calories per Serving
Approximately 480 kcal
Ingredients
- 6 chicken drumsticks
- 5–6 small yellow potatoes, halved
- 3 large carrots, peeled and cut into chunks
- 1 yellow bell pepper, roughly chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 200°C (400°F). Lightly oil a large roasting pan or baking dish.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper.
- Rub the chicken drumsticks with half of the marinade and let them rest for about 10 minutes.
- Toss the potatoes, carrots, and bell pepper with the remaining marinade until well coated.
- Spread the vegetables evenly in the baking dish and place the marinated chicken drumsticks on top.
- Roast for 45–50 minutes, turning the drumsticks once halfway through, until the chicken is golden and fully cooked (internal temperature reaches 75°C).
- For extra crispy skin, broil for 3–5 minutes at the end if desired.
- Garnish with fresh chopped parsley and serve hot.
Optional Twists
- Substitute sweet potatoes or add red onions for extra flavor.
- Sprinkle in chili flakes for a spicy kick.
- Replace drumsticks with chicken thighs if preferred.
- Add quick-cooking vegetables like zucchini during the last 20 minutes of roasting.
