Herb-Roasted Chicken Drumsticks with Vegetables
This is one of those dinner-in-a-pan meals that feels like you’ve got your life together—even if you’re making it in sweatpants with music playing in the background. Herb-roasted chicken drumsticks with vegetables is cozy, colorful, and wonderfully unfussy. The chicken roasts up golden with crisp little edges, the potatoes turn soft and buttery, and the carrots and peppers get those lightly caramelized spots that taste like the best part of roasting.
It’s perfect for busy weeknights, Sunday dinners, or anytime you want a meal that basically cooks itself while you do literally anything else. And the smell? Oh, the smell. Garlicky herbs, warm paprika, and a little lemon brightness drifting through the kitchen—like comfort food with a fresh twist.
Ingredients
For the Chicken:
8 chicken drumsticks (skin-on)
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
3 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon lemon juice
For the Vegetables:
1 pound baby potatoes, halved
3 large carrots, cut into chunks
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
Fresh parsley, finely chopped (for garnish)
Instructions
1. Preheat the oven.
Set your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan. (Sheet pans are great if you want maximum crispiness.)
2. Season the chicken.
In a large bowl, mix olive oil, minced garlic, lemon juice, salt, black pepper, paprika, thyme, and oregano. Add the drumsticks and toss until every piece is nicely coated.
Take a second to really rub it in—those herbs and garlic do their best work when they’re snug against the chicken.
3. Toss the vegetables.
In a separate bowl, toss the potatoes, carrots, and bell peppers with a little olive oil, Italian seasoning, and a good pinch of salt and pepper. Make sure everything gets a light coating so it roasts instead of steams.
4. Arrange the pan.
Spread the vegetables out evenly in your baking dish. Place the drumsticks on top. Try not to overcrowd—giving everything a little breathing room helps it get those roasted edges.
5. Roast.
Bake uncovered for 40–45 minutes, turning the drumsticks halfway through. The chicken should be golden brown and reach 165°F (74°C) inside, and the vegetables should be tender with caramelized corners.
6. Broil for extra crisp (optional).
If you want that extra crackly skin, broil on high for 2–3 minutes at the end. Keep a close eye—things go from “perfect” to “oops” fast under the broiler.
7. Garnish and serve.
Pull the pan out of the oven and sprinkle with fresh parsley. Serve straight from the dish while everything is hot and sizzling.
Presentation
This one looks gorgeous served family-style. Bring the whole pan to the table and let the colors do the work—golden chicken, bright peppers, and roasted carrots all piled together.
For a fresh finish, add a little extra parsley and a quick squeeze of lemon right before serving. If you want to make it feel a bit special, serve it with a simple green salad or a bowl of yogurt sauce on the side (even just yogurt, lemon, and salt is great).
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
🔥 Kcal: Approximately 450 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
Herb-roasted chicken drumsticks with vegetables is the kind of recipe you’ll keep in your back pocket forever. It’s easy, comforting, and honestly just makes dinner feel calmer. Crispy chicken, tender roasted veggies, and that herby garlic aroma filling the kitchen—what’s not to love?
If you’re craving a no-stress meal that still feels warm and homemade, try this one soon. It’s a classic for a reason.