Description
Baked Chicken Drumsticks with Roasted Veggies is a delightful dish that brings together tender chicken and vibrant vegetables for a satisfying meal. Perfect for family dinners or casual gatherings, this recipe requires minimal prep time and delivers maximum flavor. The combination of juicy drumsticks and perfectly roasted veggies creates an aromatic feast that will have everyone coming back for seconds. Ideal for meal prep, this dish stores well and reheats beautifully, making it a go-to option for busy weeknights.
Ingredients
- 8 chicken drumsticks
- 500g potatoes, chopped into chunks
- 300g carrots, cut into thick pieces
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp paprika
- Salt & pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 200°C (390°F).
- In a large roasting pan, arrange chicken drumsticks, potatoes, and carrots.
- In a bowl, whisk together olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
- Drizzle the mixture over the chicken and veggies. Toss until evenly coated.
- Roast in the oven for 45-50 minutes or until the chicken is golden brown and fully cooked (internal temperature of 75°C / 165°F). Turn veggies halfway through cooking.
- Serve hot with a sprinkle of fresh parsley on top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick with veggies (approximately 250g)
- Calories: 340
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 100mg
Keywords: Marinate the chicken in olive oil and spices for at least an hour to enhance flavor. Feel free to swap out vegetables based on seasonal availability or personal preference. For added texture, try using sweet potatoes or parsnips instead of regular potatoes.