Description
This one-pan comfort meal features roasted chicken and hearty vegetables for an easy, cozy dinner with minimal cleanup and big flavor. Everything roasts together for tender chicken and caramelized vegetables.
Ingredients
- 4 bone-in skin-on chicken drumsticks (about 7 ounces each)
- 1.5 tablespoons olive oil (for chicken)
- 1 teaspoon kosher salt (for chicken)
- 0.75 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper (for chicken)
- 2 cups carrots cut into 2 inch pieces
- 1.5 cups baby potatoes halved
- 1 cup Brussels sprouts halved
- 1 small yellow onion sliced
- 2 tablespoons olive oil (for vegetables)
- 0.75 teaspoon kosher salt (for vegetables)
- 0.25 teaspoon black pepper (for vegetables)
Instructions
- Heat the oven to 425°F.
- Pat the chicken drumsticks dry and place on a large rimmed sheet pan.
- Rub chicken with 1.5 tablespoons olive oil, 1 teaspoon salt, paprika, garlic powder, and 0.5 teaspoon black pepper.
- In a bowl, toss carrots, potatoes, Brussels sprouts, and onion with 2 tablespoons olive oil, 0.75 teaspoon salt, and 0.25 teaspoon black pepper.
- Arrange vegetables around the chicken in an even layer.
- Roast for 25 minutes.
- Flip the vegetables and turn the chicken pieces.
- Roast another 20 to 25 minutes until vegetables are tender and the chicken reaches 165°F internally.
- Rest for 5 minutes before serving.
Notes
- Cook chicken to an internal temperature of 165°F measured at the thickest part for food safety.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American