Instructions
step 1 Preheat the oven to 400°F (200°C).
step 2 In a large mixing bowl, combine chicken drumsticks, olive oil, garlic powder, paprika, thyme, salt, and pepper. Toss to coat evenly.
step 3 Add halved potatoes and sliced onions to the bowl and toss them with the remaining seasoning.
step 4 Arrange the chicken, potatoes, and onions on a large baking sheet lined with parchment paper or foil.
step 5 Roast in the oven for 40-45 minutes, or until the chicken is cooked through and the skin is golden and crispy. Potatoes should be tender and lightly browned.
step 6 While the chicken is roasting, prepare the corn by heating it in a saucepan over medium heat with butter until warmed through.
step 7 Remove the baking sheet from the oven and let the chicken rest for a few minutes.
step 8 Serve hot with a generous scoop of buttered corn and a sprinkle of fresh parsley if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables on a baking tray and warm in a 350°F oven for about 15 minutes. Alternatively, microwave individual portions for 2-3 minutes until heated through. For best results, reheat the corn separately to retain its buttery texture.
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