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Herb roasted chicken drumsticks served with potato wedges, peas, and carrots.

Herb Roasted Chicken Drumsticks with Potato Wedges, Peas & Carrots

A comforting dish of roasted chicken drumsticks paired with crispy potato wedges, vibrant peas, and sweet carrots, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 pieces chicken drumsticks Look for deep pink color and firm flesh.
  • 2 tbsp olive oil Can substitute with avocado oil or coconut oil.
  • 1 tsp dried rosemary Fresh herbs can be used, doubling the amount.
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp paprika
  • to taste salt and black pepper Adjust according to preference.
For the Vegetables
  • 1.5 lbs potatoes, cut into wedges Choose firm potatoes with no blemishes.
  • 2 cups baby carrots
  • 2 cups green peas
  • 1 tbsp butter Ensure dietary compatibility for variations.
  • 1 tbsp fresh parsley, chopped

Method
 

Preparation
  1. Start by coating the drumsticks in olive oil, dried rosemary, thyme, garlic powder, paprika, salt, and pepper. Ensure every piece is well-coated for maximum flavor.
  2. In a bowl, toss the potato wedges with olive oil, rosemary, salt, and pepper until evenly covered.
Cooking
  1. Preheat your oven to 425°F (220°C). Place the drumsticks and potato wedges on a baking sheet and roast for 35–40 minutes, until golden-brown and crispy.
  2. While roasting, steam the peas and carrots until tender. Toss them with butter and fresh parsley after cooking.
Serving
  1. Once everything is cooked, arrange the roasted chicken drumsticks, potato wedges, peas, and carrots in a serving bowl.

Notes

For extra flavor, marinate chicken prior to roasting. Store leftovers in an airtight container for up to 3 days in the fridge.