Chicken drumsticks and potatoes recipe with 8 drumsticks, 4 potatoes, 2 tbsp olive oil, garlic, paprika & herbs, crispy, juicy, easy family dinner.
Ingredients
| Ingredient | Quantity | Tips |
|---|---|---|
| Chicken drumsticks (bone-in, skin-on) | 6–8 pieces | Pat dry for crispier skin |
| Yukon gold Potatoes | 4–5 medium | Cut evenly for uniform roasting |
| Olive oil | 3 tbsp | Helps with crisping and flavor |
| Garlic (minced) | 3 cloves | Fresh garlic gives best aroma |
| Paprika | 1 tsp | Optional: smoked for extra depth |
| Dried oregano | 1 tsp | Adds Mediterranean flavor |
| Dried thyme | 1 tsp | Enhances savory notes |
| Lemon juice | 1 tbsp | Brightens the flavor |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | ½ tsp | Freshly ground recommended |
| Optional veggies | 1 cup | Bell peppers, carrots, zucchini |
Step-by-Step Instructions
Prep the Oven and Pan
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil for easy cleanup.
Season the Chicken and Potatoes
In a large bowl, toss chicken drumsticks and quartered potatoes with olive oil, minced garlic, paprika, oregano, thyme, salt, and pepper. Ensure everything is coated evenly.
Arrange on the Pan
Place the chicken skin-side up in the center of the pan and spread potatoes around it. Optional vegetables like bell peppers or carrots can be added for variety.
Bake Until Done
Roast in the oven for 35–45 minutes or until chicken reaches 165°F internally and potatoes are tender. Broil for 3–5 minutes if extra crispiness is desired.
Rest and Serve
Let the chicken rest 5 minutes before serving. Garnish with fresh parsley or a squeeze of lemon.
Variations of Chicken Drumsticks and Potatoes
Mediterranean Twist
Add lemon slices, olives, and extra oregano to the chicken and potatoes before roasting. This brings bright, zesty flavors that pair beautifully with golden potatoes.
Indian-Inspired
Mix turmeric, coriander, and a pinch of chili powder into the olive oil coating. The warm spices give the chicken drumsticks a subtle kick and a rich color.
Classic Herb-Lemon
Use fresh rosemary and parsley with a drizzle of lemon juice over the chicken after baking. This creates an aromatic, fresh flavor without overpowering the dish.
Vegetable Boost
Toss in bell peppers, zucchini, or carrots with the potatoes. They roast alongside the chicken, absorbing the juices and adding color, texture, and nutrition to the meal.
Storage and Reheating
| Storage Method | Duration | Reheating Tips |
|---|---|---|
| Refrigerator | 3–4 days | Store chicken and potatoes in airtight containers. Reheat in oven at 350°F (175°C) for 10–15 minutes to retain crispiness. |
| Freezer | Up to 2 months | Wrap tightly in foil or use freezer-safe containers. Thaw overnight in fridge before reheating. |
| Leftovers Serving | 1–2 servings | Reheat small portions in microwave covered with a damp paper towel, or warm in skillet for a few minutes to crisp potatoes. |
| Meal Prep | 3 days | Divide portions in containers; keep sauces or dips separate to maintain flavor and texture. |
Servings of Chicken Drumsticks and Potatoes
Fresh Green Salad
Pair your Chicken Drumsticks and Potatoes Recipe with a simple salad of mixed greens, cherry tomatoes, and cucumber. The crisp freshness balances the savory roasted flavors.
Crusty Bread
Serve warm, crusty bread on the side. It’s perfect for soaking up the chicken juices and adds a comforting touch.
Steamed or Roasted Vegetables
Lightly steamed broccoli, green beans, or roasted carrots make a nutritious and colorful side that complements the potatoes and chicken.
Creamy Dips or Yogurt
Offer a dollop of yogurt, raita, or garlic aioli. It adds creaminess and enhances the overall flavor profile without overpowering the main dish.
Family-Style Presentation
Arrange the chicken and potatoes on a platter for a shared meal.
Nutrition of Chicken Drumsticks and Potatoes
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 420 kcal | Depends on chicken size and potato quantity |
| Protein | 32 g | High-protein main dish for balanced meals |
| Fat | 18 g | Mostly from olive oil and chicken skin |
| Saturated Fat | 4 g | Minimal if skin is trimmed |
| Carbohydrates | 35 g | Mostly from roasted potatoes |
| Fiber | 4 g | Includes potato skin and optional vegetables |
| Sugar | 2 g | Natural sugars from potatoes and optional veggies |
| Sodium | 550 mg | Adjust salt according to taste |
| Vitamin C | 20% DV | Enhanced with lemon or bell peppers |
| Iron | 15% DV | From chicken and potatoes |
FAQs about Chicken Drumsticks and Potatoes
Q1: Can I use boneless chicken instead of drumsticks?
Yes, boneless chicken thighs or breasts work. Adjust cooking time to avoid overcooking and keep the meat juicy.
Q2: What potatoes are best for roasting?
Yukon gold, red, or baby potatoes are ideal. They roast evenly and stay tender inside while crisping outside.
Q3: How do I make the chicken skin extra crispy?
Pat chicken dry, coat with olive oil, and broil for 3–5 minutes at the end of baking.
Q4: Can I add vegetables to the pan?
Absolutely. Bell peppers, carrots, or zucchini roast well alongside the chicken and potatoes.
Q5: Can I meal prep this recipe?
Yes, store in airtight containers for up to 3–4 days in the fridge. Reheat in the oven to maintain crispiness.
