One-Pan Roasted Chicken Drumsticks with Potatoes & Carrots 🥔🥕
A simple and comforting sheet pan dinner with juicy drumsticks, herby roasted potatoes, and sweet carrots — perfect for busy nights!
Prep time: 15 minutes
Cook time: 50 minutes
Servings: 4
Calories per serving: ~460 kcal
🛒 Ingredients
🍗 6 chicken drumsticks (bone-in, skin-on)
🥔 6 medium yellow potatoes, peeled and cut into chunks
🥕 4 large carrots, peeled and thickly sliced
🧄 3 garlic cloves, minced
🌿 2 tsp dried Italian seasoning or thyme
🧂 1 ½ tsp salt
🧂 ½ tsp black pepper
🫒 3 tbsp olive oil
🌿 2 tbsp fresh parsley, chopped (for garnish)
👩🍳 Instructions
Preheat oven to 400°F (200°C). Lightly grease a large baking dish or roasting tray.
Prepare the chicken: Pat drumsticks dry with paper towels. Place in a bowl and toss with 1 tbsp olive oil, 1 tsp salt, ¼ tsp pepper, 1 tsp dried herbs, and half the minced garlic.
Season the vegetables: In a separate bowl, toss potatoes and carrots with remaining olive oil, garlic, herbs, salt, and pepper.
Assemble the dish: Arrange the vegetables in the baking dish. Place drumsticks evenly on top.
Bake uncovered for 45–50 minutes, flipping veggies once halfway through. Chicken should be golden and reach an internal temp of 165°F (74°C).
Finish & serve: Sprinkle with chopped parsley and serve hot.
💡 Notes & Variations
Add a splash of lemon juice or drizzle of honey before serving for brightness.
Use baby potatoes (halved) for a more rustic look.