One-Pan Herb Roasted Chicken Drumsticks with Potatoes & Carrots

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit and lightly grease a roasting pan or baking sheet.

Step 2: Pat the chicken drumsticks dry with paper towels, then season both sides generously with salt and pepper.

Step 3: In a small bowl, mix together the dried thyme, oregano, and paprika.

Step 4: Add the baby potatoes, carrots, onion, and minced garlic to your roasting pan. Drizzle everything with the olive oil and sprinkle with half the herb mixture. Toss the vegetables to coat evenly.

Step 5: Nestle the seasoned drumsticks among the vegetables and sprinkle them with the remaining herb mixture.

Step 6: Roast in the preheated oven for 35 to 40 minutes, until the chicken skin is golden brown and the internal temperature reaches 165 degrees Fahrenheit. The vegetables should be tender and caramelized.

Step 7: Remove from the oven and garnish generously with fresh chopped parsley. Serve hot and enjoy.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish actually tastes even better the next day as all the flavors meld together.

To reheat, place portions on a baking sheet, cover loosely with foil, and warm in a 350 degree Fahrenheit oven for about 12 to 15 minutes until heated through. Alternatively, reheat gently on the stovetop over medium heat with a splash of water to prevent drying out.

You can also freeze this meal for up to 2 months. Cool completely before transferring to a freezer-safe container, then thaw overnight in the refrigerator before reheating.