# What You Need:
→ Poultry
01 - 8 chicken drumsticks (about 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
# How-To Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine olive oil, rosemary, thyme, garlic, smoked paprika, salt, and pepper.
03 - Add chicken drumsticks to the herb mixture and toss thoroughly to coat well. Remove drumsticks and set aside on a plate.
04 - Add potatoes, carrots, and red onion to the remaining marinade in the bowl and toss to coat evenly.
05 - Spread seasoned vegetables in a single layer on the prepared sheet pan. Nestle coated drumsticks on top of the vegetables.
06 - Roast in the preheated oven for 40-45 minutes, turning drumsticks and stirring vegetables halfway through cooking, until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
07 - Remove from oven and garnish with fresh parsley. Serve with lemon wedges on the side.
