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Herb-Roasted Chicken & Veggies

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 chicken drumsticks
  • 5-6 small yellow potatoes, halved
  • 3 large carrots, peeled & chopped into chunks
  • 1 yellow bell pepper, roughly chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • 2 tbsp fresh parsley, chopped (for garnish)

Method
 

  1. Preheat & Prep: Preheat your oven to 200°C (400°F) and lightly grease a large baking dish or baking sheet.
  2. Make the Marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper.
  3. Marinate the Chicken: Toss the chicken drumsticks in half of the marinade mixture. Let them rest for 10 minutes to absorb the flavors.
  4. Coat the Veggies: In a separate bowl, toss the halved potatoes, carrots, and yellow bell pepper in the remaining half of the marinade.
  5. Arrange the Tray: Spread the vegetables evenly across the bottom of the baking dish, then place the marinated drumsticks on top of the veggies.
  6. Bake: Bake uncovered for 45–50 minutes, flipping the chicken drumsticks halfway through. The chicken is cooked through when the internal temperature reaches 75°C (165°F).
  7. Broil for Crispiness: (Optional) Switch oven to broil for 3–5 minutes at the end for extra crispy skin.
  8. Garnish & Serve: Sprinkle with freshly chopped parsley and serve hot directly from the dish.

Notes

Spicy Kick: Add 1/2 tsp of red pepper flakes to the marinade for a mild heat.
Veggie Swaps: Zucchini, red onion, or broccoli make great additions or substitutions.
Cheesy Finish: Sprinkle 2 tbsp of freshly grated Parmesan over the veggies 10 minutes before pulling them out of the oven.
Leftovers: Shred leftover chicken meat to use in salads, sandwiches, or lunch wraps.