Crispy Baked Chicken Drumsticks with Roasted Potatoes and Herbs

Name: Crispy Baked Chicken Drumsticks with Roasted Potatoes and Herbs
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4-5 servings
Cuisine: Deutsch
Ingredients: 8-10 Chicken drumsticks; 1.5 lbs Baby potatoes (such as Yukon Gold or red potatoes), halved or quartered; 2 tbsp Olive oil; 1 tbsp Fresh rosemary, chopped (or 1 tsp dried); 1 tbsp Fresh thyme, chopped (or 1 tsp dried); 1 tsp Garlic powder; 0.5 tsp Paprika (smoked or sweet); 0.5 tsp Onion powder; 1 tsp Salt; 0.5 tsp Black pepper; Optional Fresh parsley, chopped for garnish

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This recipe for Crispy Baked Chicken Drumsticks with Roasted Potatoes and Herbs is a go-to for a delicious, no-fuss American family meal, especially on a busy February weeknight. Chicken drumsticks are seasoned liberally and baked until their skin is beautifully golden and crispy, while the meat remains juicy and tender. Roasted on the same sheet pan, baby potatoes soak up all the flavorful chicken drippings and become wonderfully tender with a slight crisp. Infused with aromatic rosemary and thyme, this dish is a complete, satisfying meal that requires minimal cleanup.

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Prep Time15 min

Cook Time50 min

Servings4-5 servings

DifficultyEasy

Equipment

Large Baking SheetLarge Mixing BowlParchment Paper

Instructions

1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2
Pat the chicken drumsticks thoroughly dry with paper towels to ensure crispy skin. In a large bowl, combine the olive oil, chopped rosemary, chopped thyme, garlic powder, paprika, onion powder, salt, and black pepper.
3
Add the chicken drumsticks to the bowl and toss until evenly coated with the seasoning mixture. Add the halved or quartered baby potatoes to the same bowl and toss them with the remaining seasoning and oil.
4
Arrange the chicken drumsticks and potatoes in a single layer on the prepared baking sheet, ensuring there's some space between each piece for even cooking and crisping. Do not overcrowd the pan; use two pans if necessary.
5
Bake for 40-50 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. The potatoes should be fork-tender and slightly caramelized. Flip the potatoes halfway through cooking for even browning.
6
Remove from oven and let rest for a few minutes before serving. Garnish with fresh parsley if desired. Serve hot as a complete meal.

Nutrition

Calories480 kcal

Protein35g

Fat25g

Carbohydrates

Frequently Asked Questions

How do I ensure the chicken skin gets crispy?

Patting the chicken drumsticks very dry with paper towels before seasoning is crucial. Also, arrange them in a single layer on the baking sheet without overcrowding, allowing proper air circulation. Starting with a hot oven (400°F) helps achieve crispiness.

Can I use different vegetables?

Absolutely! Broccoli florets, chopped bell peppers, asparagus, or green beans would all work well. Add them to the pan during the last 15-20 minutes of baking, depending on their desired tenderness.

What's the best way to check if the chicken is cooked through?

The safest way is to use a meat thermometer. Insert it into the thickest part of the drumstick, avoiding the bone. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.