Instructions:
step 1 Preheat oven to 400°F (200°C).
step 2 In a large bowl, combine olive oil, lemon juice, garlic, thyme, oregano, parsley, paprika, salt, and pepper.
step 3 Add chicken drumsticks to the bowl and coat well with the marinade.
step 4 Toss in the carrots and potatoes, stirring to coat evenly.
step 5 Arrange everything in a large roasting pan or sheet tray, spreading out in a single layer.
step 6 Roast for 45-50 minutes, flipping the vegetables halfway through, until chicken is golden and cooked through (165°F/74°C internal temperature).
step 7 Broil for 2-3 minutes at the end for extra crispy skin if desired.
step 8 Remove from oven and sprinkle with fresh parsley before serving.
Storage and Reheating Tips:
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave in short bursts. For best texture, reheat the chicken and veggies uncovered in the oven.
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