# What You 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 & 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 Make:
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 freshly ground black pepper.
03 - Add chicken drumsticks to the marinade mixture and toss thoroughly to coat evenly. Remove coated drumsticks and set aside on a clean surface.
04 - Add potatoes, carrots, and red onion to the remaining marinade in the bowl. Toss vegetables until fully coated with the seasoning mixture.
05 - Spread seasoned vegetables in a single layer across the prepared sheet pan. Position chicken drumsticks on top of the vegetables.
06 - Place in preheated oven and roast for 40 to 45 minutes. Halfway through cooking, turn drumsticks and stir vegetables to ensure even cooking. 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.
