Oven Roasted Chicken Drumsticks

This super easy oven roasted chicken drumsticks recipe delivers crispy, mouthwatering results. You can further simplify this recipe by roasting the chicken and vegetables on a single baking sheet, but using the two-pan method described below yields crispier, more evenly cooked chicken. Plus, it allows you to remove the vegetables from the oven a few minutes earlier than the chicken, if needed.

Ingredients for this Recipe :

• 1 lb. carrots, peeled
• 1 medium yellow onion
• 1 tbsp extra virgin olive oil
• Salt and black pepper, to taste
• 6 large chicken drumsticks (with skin)
• 2 tsp smoked paprika
• 2 tsp garlic salt
• 2 tsp onion salt
• 2 tsp black pepper, to taste

Important Tip :

Be sure to pat the drumsticks completely dry before seasoning. The skin will not get nice and crispy if you omit this step!

How to Make Roasted Chicken Drumsticks :

Step 1:

Arrange oven racks so they are evenly spaced apart before pre-heating to 425°F.

Step 2:

Line two rimmed baking sheets with parchment paper, Silpat baking mats, or aluminum foil and set aside.

Step 3:

Cut carrots into thin slices and onion into wedges before separating them into individual slices. Place sliced carrots and onion on one of the prepared baking sheets and drizzle with olive oil. Season with salt and black pepper, to taste, and toss to coat. Spread vegetables into a single layer and set them aside.

Step 4:

Place a metal baking rack on the other baking sheet and spray with non-stick cooking spray.

Step 5:

Pat drumsticks completely dry with paper towels. Sprinkle on all sides with smoked paprika, garlic salt, onion salt, and black pepper, and arrange seasoned drumsticks on the baking rack.

Step 6:

Place both baking sheets into the preheated oven, with chicken on the upper rack. Roast for 20 minutes, then rotate both baking sheets and roast for another 15-20 minutes, or until an instant-read thermometer inserted into the chicken reads at least 165°F and the vegetables are tender and caramelized. (Depending on your oven and how thin you sliced the vegetables, they may be done a little sooner).

Step 7:

Remove each baking sheet from the oven when ready and transfer the chicken to a serving platter. Loosely cover chicken with aluminum foil and let rest for 5 minutes before serving. Serve these roasted chicken drumsticks with roasted root vegetables.

Check out the Balsamic-Glazed Chicken Drumsticks recipe also.

Other Chicken Recipes –

Healthy chicken wraps – Buffalo Chicken Lettuce Wraps

Mexican shredded chicken recipe – Slow Cooker Mexican Shredded Chicken

Chicken thighs recipe – Rosemary Lemon Boneless Chicken Thighs Recipe

Chicken soup recipe – Southwestern Chicken Soup

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Oven Roasted Chicken Drumsticks

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Main Course – American

Serves: 5

Prep Time: 15 minutes – Cooking Time: 35-40 minutes – Total Time: 50-55 minutes

You should try this oven-roasted chicken drumsticks recipe, easy to make, crispy, and super delicious, you can serve these roasted chicken drumsticks with roasted root vegetables.

Ingredients

• 1 lb. carrots, peeled
• 1 medium yellow onion
• 1 tbsp extra virgin olive oil
• Salt and black pepper, to taste
• 6 large chicken drumsticks (with skin)
• 2 tsp smoked paprika
• 2 tsp garlic salt
• 2 tsp onion salt
• 2 tsp black pepper, to taste

Instructions

1

Arrange oven racks so they are evenly spaced apart before pre-heating to 425°F.

2

Line two rimmed baking sheets with parchment paper, Silpat baking mats, or aluminum foil and set aside.

3

Cut carrots into thin slices and onion into wedges before separating them into individual slices. Place sliced carrots and onion on one of the prepared baking sheets and drizzle with olive oil. Season with salt and black pepper, to taste, and toss to coat. Spread vegetables into a single layer and set them aside.

4

Place a metal baking rack on the other baking sheet and spray with non-stick cooking spray.

5

Pat drumsticks completely dry with paper towels. Sprinkle on all sides with smoked paprika, garlic salt, onion salt, and black pepper, and arrange seasoned drumsticks on the baking rack.

6

Place both baking sheets into the preheated oven, with chicken on the upper rack. Roast for 20 minutes, then rotate both baking sheets and roast for another 15-20 minutes, or until an instant-read thermometer inserted into the chicken reads at least 165°F and the vegetables are tender and caramelized. (Depending on your oven and how thin you sliced the vegetables, they may be done a little sooner).

7

Remove each baking sheet from the oven when ready and transfer the chicken to a serving platter. Loosely cover chicken with aluminum foil and let rest for 5 minutes before serving with roasted root vegetables.