Description
Few meals are as satisfying and fuss-free as oven-roasted chicken with vegetables. This recipe highlights juicy, flavorful chicken drumsticks marinated in a garlic-herb blend, roasted to golden perfection alongside tender, caramelized veggies. It’s a complete meal on a single sheet pan, perfect for busy weeknights or relaxed family dinners. The combination of savory herbs, roasted garlic, and crispy skin makes every bite comforting, wholesome, and downright delicious.
Ingredients
For the Chicken Drumsticks:
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8 chicken drumsticks
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3 tbsp olive oil
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4 cloves garlic, minced
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2 tsp dried Italian herbs (oregano, thyme, rosemary, basil)
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1 tsp paprika
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½ tsp onion powder
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Juice of 1 lemon
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Salt and black pepper, to taste
For the Veggies:
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1 lb (450 g) baby potatoes, halved
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2 carrots, sliced into sticks
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1 red bell pepper, chopped
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1 zucchini, sliced into half-moons
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1 red onion, cut into wedges
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2 tbsp olive oil
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1 tsp dried thyme
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Salt and pepper, to taste
Instructions
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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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In a bowl, combine olive oil, garlic, Italian herbs, paprika, onion powder, lemon juice, salt, and pepper. Add chicken drumsticks and toss until well coated. Let marinate for 20 minutes if time allows.
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In another bowl, toss potatoes, carrots, bell pepper, zucchini, and red onion with olive oil, thyme, salt, and pepper.
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Arrange chicken drumsticks on the prepared baking sheet. Spread vegetables evenly around the chicken.
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Roast for 35–40 minutes, flipping drumsticks halfway, until chicken is golden brown with crispy skin and vegetables are tender. (Internal temperature of chicken should reach 165°F/74°C.)
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If desired, broil for the last 2–3 minutes for extra crispiness.
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Serve hot, garnished with fresh parsley or an extra squeeze of lemon juice.
- Prep Time: 20 minutes
- Cook Time: 40minutes