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One-pan roasted chicken drumsticks with colorful vegetables on a serving platter

Ultimate One-Pan Roasted Chicken Drumsticks with Vegetables

A quick and hearty weeknight dinner featuring juicy chicken drumsticks and vibrant vegetables, all roasted together for maximum flavor and minimal cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 chicken drumsticks
  • 3 tbsp olive oil (divided) 2 tbsp for vegetables and 1 tbsp for chicken
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • Salt & black pepper to taste
  • 1 tbsp chopped fresh parsley for garnish
For the Vegetables
  • 4 medium potatoes, chopped into chunks
  • 3 carrots, peeled and cut into pieces
  • 1 small red bell pepper, chopped
  • 1 small onion, chopped
  • 2 tbsp olive oil (for veggies)
  • Salt & pepper for veggies

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. In a bowl, toss the potatoes, carrots, onion, and bell pepper with 2 tablespoons of olive oil, salt, and pepper. Spread these vegetables evenly in a baking dish.
  3. In another bowl, mix the remaining olive oil, minced garlic, dried herbs, paprika, salt, and pepper. Rub this mixture thoroughly over the chicken drumsticks.
  4. Place the seasoned chicken on top of the vegetables in the baking dish.
Cooking
  1. Bake for 40 to 45 minutes, or until the chicken is golden and cooked through. Turn the drumsticks once halfway through the baking time.
  2. Before serving, sprinkle chopped fresh parsley on top for added color and flavor. For even crispier skin, broil the dish for the last 3 to 5 minutes.

Notes

Make sure to season the chicken well for the best flavor. If you like your vegetables softer, you can parboil them for a few minutes before adding them to the pan. Feel free to swap out the vegetables with your favorites or whatever you have on hand.