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.
