Instructions
Step 1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2. In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and smoked paprika.
Step 3. Pat the chicken drumsticks dry and rub them with olive oil.
Step 4. Coat the drumsticks evenly with the seasoning mixture.
Step 5. In a separate bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper.
Step 6. Arrange the chicken drumsticks and potato wedges on the prepared baking sheet.
Step 7. Roast for 40–45 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.
Step 8. While the chicken and potatoes are roasting, bring a large pot of water to a boil.
Step 9. Add the carrots and corn and cook for 5 minutes.
Step 10. Add the green beans and broccoli and continue cooking for 3–4 minutes until all vegetables are tender-crisp.
Step 11. Drain the vegetables and transfer them to a serving bowl.
Step 12. Toss the vegetables with butter, salt, black pepper, and chopped parsley.
Step 13. Remove the chicken and potatoes from the oven and allow them to rest for 5 minutes.
Step 14. Serve the roasted chicken drumsticks with potato wedges and mixed vegetables.
Storage and Reheating Tips
Store leftover chicken, potatoes, and vegetables in separate airtight containers in the refrigerator for up to 4 days.
Freeze the cooked chicken drumsticks for up to 3 months in a freezer-safe container.
Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or until heated through.
Reheat the vegetables in the microwave or in a skillet with a small amount of butter.
For meal prep, portion the chicken, potatoes, and vegetables into individual containers for quick lunches and dinners.
The potato wedges can be reheated in an air fryer for a few minutes to restore their crispy texture.
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