Herb Roasted Chicken Drumsticks with Potatoes, Carrots and Peas

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Pat the chicken drumsticks dry with paper towels and place them in a large bowl.

Step 3: Combine olive oil, garlic powder, onion powder, rosemary, thyme, paprika, salt, black pepper, and lemon juice in a small bowl.

Step 4: Pour the seasoning mixture over the chicken and toss until evenly coated.

Step 5: Arrange the drumsticks on a parchment-lined baking sheet.

Step 6: In a separate bowl, toss the potato wedges with olive oil, rosemary, garlic powder, salt, and black pepper.

Step 7: Spread the potatoes around the chicken in a single layer.

Step 8: 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 9: While the chicken and potatoes roast, place the baby carrots in a saucepan with enough water to cover them.

Step 10: Bring to a boil and cook for 8–10 minutes until tender.

Step 11: Drain the carrots and toss with butter, parsley, salt, and black pepper.

Step 12: Cook the peas according to package directions or simmer them in a small saucepan for 3–4 minutes.

Step 13: Drain the peas and stir in the butter, salt, and black pepper.

Step 14: Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.

Step 15: Arrange the roasted chicken drumsticks, potato wedges, carrots, and peas on serving plates.

Step 16: Garnish with a sprinkle of dried herbs and serve warm.

Storage and Reheating Tips

Store leftover chicken, potatoes, carrots, and peas in separate airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or until heated through.

Carrots and peas can be reheated in the microwave or on the stovetop with a small amount of butter.

For meal prep, portion the chicken and vegetables into individual containers for quick lunches or dinners.

The chicken and potatoes can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.