# Components:
→ 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
# 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, minced garlic, smoked paprika, salt, and black pepper until well blended.
03 - Add chicken drumsticks to the bowl and toss thoroughly to coat all surfaces with the marinade mixture. Transfer drumsticks to a plate and reserve.
04 - Add potatoes, carrots, and red onion wedges to the remaining marinade in the bowl. Toss until all vegetables are evenly coated.
05 - Distribute coated vegetables in a single layer across the prepared sheet pan. Arrange drumsticks on top of the vegetables.
06 - Roast in preheated oven for 40 to 45 minutes. Halfway through cooking, turn drumsticks and stir vegetables. Drumsticks are done when golden brown and internal temperature reaches 165°F. Vegetables should be tender.
07 - Remove from oven and garnish with fresh chopped parsley. Serve with lemon wedges on the side.
