There’s something comforting about the smell of chicken roasting in the oven, especially when it’s paired with tender, caramelized vegetables. One evening, after a long day, I pulled these baked chicken drumsticks out of the oven, and the kitchen was instantly filled with the warm scent of smoked paprika and garlic. The golden skin crackled as I picked one up, the juices locking in that perfect balance of crispy and tender. The roasted carrots and potatoes nestled beside the drumsticks, their edges browned just right, inviting me to dig in. It was one of those meals where every bite felt like a small celebration—simple, satisfying, and exactly what the day needed.
- Effortless prep makes weeknight dinners less stressful.
- Oven-baked crispiness without the mess of frying.
- Balanced meal with protein and hearty roasted vegetables.
- Flavors that bring warmth and comfort to the table.
- Leftovers stay delicious and reheat beautifully.
If you’re ever worried about dinner feeling like a chore, this baked chicken drumsticks dinner is a gentle reminder that good food can be easy and fulfilling. It’s a dish that fills the room with inviting aromas and leaves everyone feeling happily full.
PrintBaked Chicken Drumsticks Dinner
A simple and delicious baked chicken drumsticks dinner featuring crispy, flavorful drumsticks paired with roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
8 chicken drumsticks, skin-on
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
4 medium carrots, peeled and cut into 1-inch pieces
2 medium red potatoes, cut into 1-inch cubes
1 medium red onion, cut into wedges
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, mix together the garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Pat the chicken drumsticks dry with paper towels. Place them in a large bowl and drizzle with olive oil. Toss to coat evenly.
Sprinkle the spice mixture over the chicken drumsticks and rub it in to coat all sides.
Place the drumsticks on a large baking sheet lined with parchment paper or foil, spacing them evenly.
In a separate bowl, combine the carrots, red potatoes, and red onion. Drizzle with 1 tablespoon olive oil and toss to coat. Season with a pinch of salt and pepper.
Arrange the vegetables around the chicken drumsticks on the baking sheet.
Bake in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for 5 minutes.
Garnish the chicken drumsticks with chopped fresh parsley before serving.
Frequently Asked Questions
Can I use other vegetables? Absolutely. Feel free to swap in sweet potatoes, zucchini, or Brussels sprouts depending on what you have on hand.
How do I know when the chicken is done? The drumsticks are perfectly cooked when the internal temperature reaches 165°F. The skin should be crispy and golden.
Is it okay to marinate the chicken ahead of time? Yes! Marinating for a few hours or overnight can deepen the flavors, but it’s not necessary for a tasty dinner.
Can this recipe be doubled for a larger group? Definitely. Just be sure to space the drumsticks out on the baking sheet to ensure even cooking and crispiness.
Ready to bring this simple, flavorful dinner to your table? Save the recipe, grab your ingredients, and enjoy the cozy satisfaction of a homemade baked chicken drumsticks meal.