# What you'll need:
→ 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 and 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
# Method:
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. Stir until well blended.
03 - Add chicken drumsticks to the marinade bowl and toss thoroughly to coat all surfaces. Transfer drumsticks to a separate plate and reserve the remaining marinade.
04 - Add potatoes, carrots, and red onion to the bowl with the remaining marinade. Toss until all vegetables are evenly coated.
05 - Spread coated vegetables in a single even layer across the prepared sheet pan. Arrange drumsticks on top of the vegetables.
06 - Place sheet pan in preheated oven and roast for 40 to 45 minutes. Halfway through cooking, turn drumsticks and stir vegetables to ensure even browning. Chicken is done when internal temperature reaches 165°F and skin is golden. Vegetables should be tender and lightly caramelized.
07 - Remove sheet pan from oven. Garnish with fresh parsley and serve immediately with lemon wedges on the side.
