Instructions:
step 1: Preheat oven to 400°F (200°C).
step 2: In a large bowl, toss potatoes and carrots with 1 tablespoon olive oil, half the herbs, garlic powder, salt, and pepper.
step 3: In a separate bowl, coat chicken drumsticks with the remaining olive oil, herbs, paprika, salt, and pepper.
step 4: Arrange vegetables in a large baking dish or roasting pan. Nestle the drumsticks on top.
step 5: Roast uncovered for 45–55 minutes, flipping drumsticks halfway through, until the chicken is golden and cooked through (internal temp 165°F/75°C) and vegetables are tender.
step 6: Broil for 2–3 minutes at the end if you want extra crispy skin.
step 7: Garnish with freshly chopped parsley before serving.
Storage and Reheating Tips:
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for quicker reheating. For best texture, reheat veggies and chi
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