Oven-Roasted Chicken Drumsticks with Potatoes and Carrots

Chicken Drumsticks with Potatoes and Carrots

Whole chicken drumsticks roast skin-side up in a baking dish with chunky potatoes, thick carrots, and a few mushrooms. Paprika, garlic, and thyme season the dish; parsley adds a fresh finish. The vegetables cook in shallow roasting juices, with no broth or water added.

Cutting the vegetables to the right size helps them become tender while the chicken cooks. Keep the drumstick skin exposed for browning, and use a thermometer and a fork—not the clock alone—to decide when everything is done.

Ingredients for Chicken Drumsticks with Potatoes and Carrots

• 6 medium bone-in, skin-on chicken drumsticks, about 2½ pounds (1,150g)
• 1¼ pounds small yellow potatoes (570g), halved or cut into roughly 1-inch pieces
• 12 ounces carrots (340g), cut into 1- to 1½-inch segments
• 6 ounces cremini mushrooms (170g), halved or quartered if large
• 3 tablespoons olive oil, divided
• 1½ teaspoons kosher salt, divided, or to taste depending on brand
• 1½ teaspoons paprika, divided
• 1 teaspoon garlic powder, divided
• 1 teaspoon dried thyme, divided
• ½ teaspoon black pepper, divided
• 2 tablespoons chopped fresh parsley

Yield: 4–6 servings. Prep: 20 minutes. Cook: About 50–60 minutes, or longer if needed.

How to Roast Chicken Drumsticks with Potatoes and Carrots

1. Preheat and cut: Preheat the oven to 400°F (205°C). Cut the potatoes into roughly 1-inch pieces and the carrots into 1- to 1½-inch segments. Split especially wide carrot pieces lengthwise.
2. Season the vegetables: In a mixing bowl, toss the potatoes, carrots, and mushrooms with 2 tablespoons olive oil and half each of the salt, paprika, garlic powder, thyme, and pepper. Spread them across the bottom of a 9-by-13-inch oven-safe baking dish.
3. Add the chicken: Pat the drumsticks dry. Rub them with the remaining tablespoon of oil and remaining seasonings. Nestle them among and partly over the vegetables in a single layer, skin-side up. Leave the skin exposed; do not add broth or water.
4. Roast uncovered: After 25–30 minutes, stir the vegetables you can reach around the chicken. Rotate the dish if one side is browning faster, but leave the drumsticks skin-side up.
5. Check for doneness: Begin checking at 45 minutes. Insert an instant-read thermometer into the thickest meaty part of a drumstick without touching bone. The chicken must reach at least 165°F (75°C), and the potatoes and carrots should be fork-tender. Look for browned patches on the chicken and some browned potato edges. Roasting usually takes about 50–60 minutes total; large drumsticks or a crowded dish may take longer.
6. Rest and serve: Let the dish stand for about 5 minutes. Scatter parsley over the top and serve from the baking dish with a little of the natural pan juice.

Cut the Vegetables to Finish With the Chicken

Even-sized potato pieces cook more reliably than oversized halves or quarters. Keep the carrot segments thick, but split those from the widest part of the carrot so their centers can soften during the same roast. Test both vegetables with a fork before serving.

Keep the Chicken Skin Exposed

A generously filled baking dish will develop some roasting juice, but the drumsticks should not be buried under the vegetables. Dry skin, an uncovered dish, and no added liquid give the upper surfaces a better chance to brown. If making a larger batch, divide it between two dishes rather than stacking the ingredients; extra mushrooms can also make the dish wetter.

If the Chicken and Vegetables Finish at Different Times

If the chicken reaches 165°F before the potatoes and carrots are tender, transfer it to a plate, keep it warm, and return the vegetables to the oven. If the vegetables finish first, remove them and continue roasting the chicken until it reaches temperature.

Storing and Reheating Leftovers

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven until thoroughly hot; about 20 minutes is a starting point. The vegetables may be softer after refrigeration.

Nutrition

Approximate nutrition per serving, based on 6 servings: 400 calories, 25g protein, 22g fat, and 24g carbohydrates. Approximate values per 100g of edible prepared food: 155 calories, 10g protein, 9g fat, and 9g carbohydrates. Values vary with drumstick size, edible meat yield, and how much pan juice is served.