Roasted Chicken Drumsticks with Veggies & Potato Wedges

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2: In a small bowl, combine garlic powder, paprika, onion powder, Italian seasoning, salt, and black pepper for the chicken seasoning.

Step 3: Pat the chicken drumsticks dry and coat them with 2 tbsp olive oil. Rub the spice mixture all over each drumstick, making sure to coat evenly.

Step 4: Toss the potato wedges with 2 tbsp olive oil, 1 tsp garlic powder, 0.5 tsp paprika, salt, and pepper in a separate bowl.

Step 5: Arrange the seasoned drumsticks on one side of the baking sheet and the potato wedges on the other. Roast for 25 minutes.

Step 6: While the chicken and potatoes cook, prepare the vegetables by cutting broccoli into florets, trimming green beans, slicing carrots, and cutting corn into pieces.

Step 7: After 25 minutes, add all the vegetables to the baking sheet around the chicken and potatoes. Dot the vegetables with butter and season with salt and pepper.

Step 8: Return to the oven and roast for another 15 to 20 minutes until the chicken is cooked through and vegetables are tender and lightly charred.

Step 9: Check that the chicken reaches an internal temperature of 165°F (74°C) before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish keeps beautifully and makes for excellent next-day lunch or dinner.

To reheat, place everything on a baking sheet and warm in a 350°F (175°C) oven for about 10 to 12 minutes until heated through. You can also reheat individual portions in the microwave, though the oven method keeps the potatoes crisper.

Freezing is also an option, though the vegetables may become softer upon thawing. Cool completely before transferring to freezer-safe containers, where the meal will keep for up to 2 months.