# 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 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 for easy cleanup.
02 - In a large mixing bowl, combine olive oil, rosemary, thyme, garlic, smoked paprika, salt, and black pepper.
03 - Add chicken drumsticks to the bowl and toss thoroughly to coat evenly with the herb mixture. Remove drumsticks and set aside on a clean plate.
04 - Add potatoes, carrots, and red onion to the remaining marinade in the bowl. Toss until all vegetables are well coated.
05 - Spread coated vegetables in a single layer across the prepared sheet pan. Nestle seasoned drumsticks on top of the vegetables.
06 - Roast in the preheated oven for 40 to 45 minutes. Halfway through cooking, turn drumsticks and stir vegetables. Roast until chicken is golden brown and internal temperature reaches 165°F, and vegetables are fork-tender.
07 - Remove from oven and garnish with fresh chopped parsley. Serve immediately with lemon wedges on the side.
