Description
Juicy, tender chicken drumsticks roasted to perfection with a garlic herb marinade and a colorful mix of seasonal vegetables for a wholesome one-pan meal.
Ingredients
Scale
For the Crust:
- 8 chicken drumsticks, skin-on
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 medium carrots, peeled and chopped
- 1 large bell pepper, sliced
- 1 medium zucchini, sliced
- 1 small red onion, sliced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
- In a small bowl, mix olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper to create the marinade.
- Pat chicken drumsticks dry and coat evenly with the marinade. Arrange them on one side of the baking sheet.
- In a large bowl, toss chopped carrots, bell pepper, zucchini, and red onion with any remaining marinade or a drizzle of olive oil and salt. Spread vegetables on the other side of the baking sheet.
- Roast in the preheated oven for 25-30 minutes, flipping chicken halfway through, until chicken is cooked through (internal temperature 165°F) and vegetables are tender and slightly caramelized.
- Remove from oven, let chicken rest for 5 minutes, then serve hot.
Notes
You can customize the seasonings to taste.