Instructions:
Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, paprika, salt, and pepper.
Step 3: Add the chicken drumsticks to the bowl and toss to coat thoroughly. Let marinate for at least 30 minutes if time allows.
Step 4: In a separate bowl, toss the baby potatoes, carrots, and bell pepper with olive oil, oregano, garlic powder, salt, and pepper.
Step 5: Arrange the marinated chicken and seasoned vegetables in a large baking dish or sheet pan in a single layer.
Step 6: Bake for 40-45 minutes, flipping the drumsticks halfway through, until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.
Step 7: Broil for an additional 2-3 minutes if you want extra crispiness on the chicken.
Step 8: Garnish with chopped fresh parsley and serve warm.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. You can also microwave individual portions, though the chicken skin may lose its crispiness.
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