Baked Chicken Drumsticks and Potatoes Recipe
This recipe for Baked Chicken Drumsticks and Potatoes features crispy, flavorful chicken drumsticks seasoned with a blend of paprika, thyme, garlic, and black pepper, paired with perfectly roasted yellow potatoes and carrots. Baked together on a sheet pan, this comforting and easy dinner is perfect for a family meal and delivers a satisfying combination of tender meat and golden, roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 to 60 minutes
- Total Time: 1 hour to 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
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 (from the ¼ cup, divided)
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 from the ¼ cup, divided)
Instructions
- Preheat and Prep Pan: Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with aluminum foil and generously spray with cooking oil to prevent sticking and aid in crisping.
- Prepare Chicken: Trim the chicken drumsticks as needed and pat them dry thoroughly with paper towels to help the skin crisp up during baking. Set aside.
- Prepare Vegetables: Wash and peel the carrots, then cut into 1-inch chunks. Peel potatoes and cut into 1-inch chunks as well. Place the potatoes in a large bowl.
- Mix Seasoning: In a medium bowl, combine paprika, ground thyme, garlic powder, black pepper, salt, and the ¼ cup of olive oil. Mix thoroughly to create a spice-oil blend.
- Coat Chicken: Place the chicken drumsticks in a large bowl or gallon-sized zip-top bag. Add half of the prepared oil and spice mixture, tossing well to evenly coat all the drumsticks. Arrange the coated chicken evenly on the prepared baking sheet.
- Coat Vegetables: Pour the remaining half of the oil and spice mix over the potatoes and carrots. Toss until all pieces are well coated, then spread them evenly on the baking sheet alongside the chicken.
- Bake: Bake the chicken and vegetables in the preheated oven for 45 to 60 minutes, flipping both the drumsticks and vegetables once halfway through cooking to ensure even browning and crispiness. The drumsticks are done when they reach an internal temperature of 165°F (74°C) and have a crispy, golden-brown skin.
- Serve: Remove from the oven, let rest briefly, then serve the baked chicken drumsticks with the roasted potatoes and carrots while warm. Enjoy your hearty and delicious meal!
Notes
- Patting the chicken dry is essential for crispy skin.
- Do not touch the bone when checking temperature with a meat thermometer to get an accurate reading.
- Flipping halfway through baking helps ensure even cooking and browning.
- Peeling the potatoes and carrots helps the texture and flavor but can be skipped if preferred.
- Using aluminum foil on the baking sheet makes cleanup easier.
