Sheet-pan chicken drumsticks with potatoes and carrots
Paprika-rubbed drumsticks roasted on one pan with potatoes and carrots until the skin is crisp.
Serves 4 · 50 min · about 570 cal · 43 g protein · 39 g carbs · 27 g fat per serving
Ingredients
- 8 chicken drumsticks (about 3 lb)
- 1 1/2 lb potatoes, cut into chunks
- 4 carrots, cut into chunks
- 1 onion, cut into wedges
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper
Steps
- Heat the oven to 425°F (220°C).
- Toss the potatoes, carrots and onion with 1 1/2 tbsp of the oil, salt and pepper, and spread them on a large sheet pan.
- Rub the drumsticks with the rest of the oil, the paprika, garlic powder, thyme, 1 tsp salt and some pepper, and set them on the vegetables.
- Roast 40–45 minutes, turning the drumsticks once, until the skin is crisp and the meat reaches at least 175°F (80°C) near the bone.