Herb Roasted Chicken Drumsticks with Root Vegetables

• 8 chicken drumsticks
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 large sweet potato, peeled and cubed
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp paprika
• 1 tsp dried oregano

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss the chopped root vegetables with half the herbs, minced garlic, olive oil, salt, and pepper.
3. 3 Spread the vegetables in a single layer on a roasting pan.
4. 4 Season the drumsticks with paprika, oregano, salt, and pepper. Place them on top of the vegetables.
5. 5 Scatter the remaining herbs over the drumsticks.
6. 6 Roast in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F.
7. 7 Remove from oven and let rest for 5 minutes before serving.

Equipment

• Roasting pan
• Oven

Variations

• Substitute chicken thighs for drumsticks for a juicier option.
• Add a splash of balsamic vinegar to the roasting pan for a tangy glaze.

Substitutions

• If fresh herbs aren't available, use 1 tbsp dried rosemary and thyme.
• Use canola oil if olive oil is not preferred.

Pairings

• Pairs well with a crisp white wine or a hoppy IPA.
• A rustic crusty bread on the side is always a good idea.

Nutrition

Tips

• For extra flavor, marinate the drumsticks in the herb and oil mixture for 30 minutes before roasting.
• Check the vegetables halfway through roasting and toss them for even cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of garlic mashed potatoes.
• A simple green salad with a lemon vinaigrette complements this dish perfectly.

FAQ