The great thing about oven dishes? They’re easy to make and taste fantastic. You only need to prep the ingredients; your oven does the actual work of baking. Sounds great, right? Then quickly gather all the ingredients for these delicious rosemary chicken drumsticks with roasted potatoes.
Recipe for Rosemary Chicken Drumsticks with Roasted Potatoes
This recipe for rosemary chicken drumsticks with roasted potatoes is wonderfully aromatic and perfect for a special occasion yet easy to prepare.
Both the chicken drumsticks and the potatoes are baked together in just one large baking dish. You won’t need much more than a bowl.
Start by washing and quartering the potatoes. Slice the onion and peel the garlic. In a bowl, combine the potatoes with oil, onion, some rosemary, salt, pepper, lemon slices, and garlic. Then spread everything in a baking dish.
Season the chicken drumsticks with salt, pepper, and paprika. Then drizzle olive oil over the chicken and place it skin-side up on the potatoes. Finally, top with the remaining rosemary sprigs and some liquid honey. Now all that’s left is to bake everything in the oven until crispy.
Thanks to the rosemary chicken drumsticks with roasted potatoes, you get a dish that’s ready in a flash. You don’t need an extra side dish. If you want a little more variety, simply turn the roasted potatoes into roasted vegetables and add bell peppers, zucchini, and eggplant. A matching dip like tzatziki also tastes delicious.
More delicious oven-baked dishes are available here: How about Feta Chicken from the Oven? Our Oven-Roasted Chicken with Lemon is also irresistible, as is this Balsamic Chicken from the Oven.
Rosemary Chicken Drumsticks with Roasted Potatoes
Equipment
- 1 9×13 in. baking dish
Ingredients
- 1.75 lb Yukon Gold potatoes
- 2 red onions
- 3 garlic cloves
- 1 organic lemon
- 5 fresh rosemary sprigs
- 0.25 cup olive oil
- salt and pepper
- 4 chicken drumsticks bone-in, skin-on
- 0.5 tsp sweet paprika
- 1 tbsp liquid honey
Instructions
- Preheat oven to 400°F.
- Wash and cut the potatoes into wedges. Halve small ones.
- Peel and slice the onions. Peel the garlic. Wash and slice the lemon.
- In a large bowl, combine potatoes, onions, lemon slices, garlic, and two rosemary sprigs with 2 tbsp olive oil, salt, and pepper.
- Spread the vegetables evenly in the baking dish.
- Pat the chicken drumsticks dry and season generously with salt, pepper, and paprika.
- Drizzle olive oil over the chicken drumsticks and place them skin-side up on the potatoes.
- Distribute the remaining rosemary sprigs over the chicken and drizzle with honey.
- Bake on the middle rack for 45 minutes, until the skin is crispy and the potatoes are golden brown.
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