Oven Baked Chicken Drumsticks
Oven-baked chicken drumsticks are roasted until crispy, juicy and delicious with optional potatoes and veggies. This recipe is great for kids for an easy weeknight meal.
Servings 6 Servings
Calories 341kcal
Ingredients
- ¼ cup olive oil divided
- 1 teaspoon paprika
- ½ teaspoon ground thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 8 chicken drumsticks
- 2 pounds potatoes peeled and cut into chunks
- 2 to 3 carrots peeled and cut into chunks
Instructions
- Preheat the oven to 400 degrees.
- Prepare two baking sheets (with a rim!) . I add either aluminum foil or parchment paper for easy cleanup. Spritz pans with cooking spray.
- Mix together oil, paprika, thyme, salt, pepper and garlic in a small bowl. Divide in half.
- Trim chicken pieces with a knife. Pat the chicken dry with a paper towel to help the skin get crispier.
- Rub one half of the seasonings and oil on the chicken drumsticks with your hands or a silicone basting brush. Place chicken drumsticks on sheet pans evenly and wash hands.
- Place vegetables in a large bowl and drizzle with remaining olive oil and seasoning. Mix well until the vegetables are evenly coated with oil. Divide vegetables between the sheet pans.
- Bake chicken drumsticks and vegetables for 45 to 60 minutes or until the chicken is cooked through and the vegetables are tender.
Notes
- Coating the chicken drumsticks and vegetables separately ensures both have an even coating of spices and oil. I've tried mixing everything in one bowl, but it just doesn't mix evenly.
- Make sure to check your chicken for doneness and color. Chicken should be cooked through to an internal temperature of 165. Potatoes and carrots can be pricked with a fork to make sure they are tender.
- You can easily adjust the number of chicken drumsticks you add. This recipe can be made with between six and ten drumsticks before you would need more oil and spices.
- I like to add an extra pinch of salt to both pans before adding to the oven. This ensures the salt is divided evenly on the vegetables and chicken and brings out the flavor just a little more. A pinch is no more than 1/8 of a teaspoon of salt.
- Chicken can also marinade in the oil and spice mixture for up to 24 hours before, but I recommend waiting to pour oil over veggies until just before cooking.
Nutrition
Serving: 1g | Calories: 341kcal | Carbohydrates: 26g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 116mg | Sodium: 243mg | Fiber: 3g | Sugar: 2g