Roasted Chicken Drumsticks Potatoes (Printable Version)
Juicy chicken drumsticks and baby potatoes roasted with tomatoes, garlic, and herbs for a simple, satisfying meal.
# What You'll Need:
→ Main Dish
01 -
8 chicken drumsticks, skin-on
02 -
500 g baby potatoes, halved
03 -
200 g cherry tomatoes, whole or halved
04 -
2 tablespoons olive oil
05 -
3–4 sprigs fresh rosemary
06 -
2 cloves garlic, minced
07 -
1 teaspoon paprika
08 -
1 teaspoon dried thyme or Italian seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Optional: pinch of chili flakes
12 -
Fresh parsley or rosemary, for garnish
# Steps To Follow:
01 -
Preheat the oven to 200°C. Lightly grease a black casserole dish or deep baking tray with olive oil.
02 -
In a large bowl, combine olive oil, minced garlic, paprika, dried thyme or Italian seasoning, salt, and black pepper. Add chicken drumsticks and halved baby potatoes, tossing thoroughly to coat.
03 -
Arrange marinated chicken drumsticks and potatoes evenly in the prepared dish. Distribute whole or halved cherry tomatoes and tuck fresh rosemary sprigs among the ingredients. Optionally, drizzle with additional olive oil for enhanced crispness. Sprinkle with chili flakes if desired.
04 -
Bake uncovered for 40 to 45 minutes, or until the chicken skin turns golden and crisp and the potatoes are tender when pierced with a fork. Broil for an additional 3 to 5 minutes for a beautifully charred finish.
05 -
Garnish with fresh rosemary or parsley before serving. Present directly in the baking dish for a rustic touch.
# Notes and Tips:
01 -
For optimal flavour and a crisp finish, use skin-on drumsticks and drizzle a touch of extra olive oil before roasting.
02 -
Broiling at the end ensures the skin achieves a charred, appetizing texture.