# Ingredient List:
→ Poultry
01 - 8 chicken drumsticks, approximately 2.2 lbs
→ Vegetables
02 - 1.5 lbs baby potatoes, halved
03 - 4 large carrots, peeled and cut into 2-inch chunks
04 - 1 large red onion, cut into wedges
→ Marinade & Seasoning
05 - 3 tablespoons olive oil
06 - 1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried
07 - 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
08 - 4 cloves garlic, minced
09 - 1.5 teaspoons smoked paprika
10 - 1 teaspoon kosher salt
11 - 0.5 teaspoon freshly ground black pepper
→ Garnish
12 - Fresh parsley, chopped
13 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil to prevent sticking and simplify cleanup.
02 - In a large mixing bowl, combine olive oil, rosemary, thyme, minced garlic, smoked paprika, salt, and black pepper. Stir until fully incorporated.
03 - Add chicken drumsticks to the herb mixture and toss thoroughly to ensure all pieces are well coated with the marinade. Transfer drumsticks to a plate, reserving the remaining marinade in the bowl.
04 - Add potatoes, carrots, and red onion to the same bowl containing the remaining marinade. Toss until all vegetables are evenly coated.
05 - Spread coated vegetables in a single layer across the prepared sheet pan. Position marinated drumsticks on top of the vegetables, spacing them evenly.
06 - Place in preheated 425°F oven and roast for 40 to 45 minutes. Halfway through cooking, turn drumsticks and stir vegetables to ensure even browning. Drumsticks are done when internal temperature reaches 165°F and skin is golden brown. Vegetables should be tender when pierced with a fork.
07 - Remove from oven and transfer to serving platter. Garnish with fresh parsley and serve with lemon wedges on the side.
