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: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and lemon juice.
Step 4: Pour the seasoning mixture over the drumsticks and toss until evenly coated.
Step 5: Arrange the drumsticks on a baking sheet lined with parchment paper.
Step 6: In another bowl, toss the quartered potatoes with olive oil, garlic powder, paprika, rosemary, 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, bring a large pot of water to a boil.
Step 10: Add the corn and cook for 5 minutes.
Step 11: Add the carrots and cook for 3 minutes.
Step 12: Add the green beans and broccoli and cook for an additional 3–4 minutes until tender-crisp.
Step 13: Drain the vegetables and transfer them to a serving bowl.
Step 14: Toss the vegetables with butter, salt, and black pepper.
Step 15: Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.
Step 16: Serve the roasted chicken drumsticks alongside the herb potatoes, corn, green beans, carrots, and broccoli.
Storage and Reheating Tips
Store leftover chicken, potatoes, and vegetables 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 in an air fryer for 5–7 minutes to maintain crispness.
Vegetables can be reheated in the microwave or briefly steamed until warmed through.
For longer storage, freeze the chicken and potatoes for up to 3 months in freezer-safe containers.
Thaw overnight in the refrigerator before reheating for best results.
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