Oven-roasted chicken drumsticks with potatoes are done after about an hour at 400°F (200°C), in one pan, with roughly 15 minutes of hands-on work. It is a weeknight dinner: put it in the oven and get on with the evening.
Why the potatoes go under the drumsticks
The potatoes are cut into thick wedges, about 3/4 inch (2 cm), and spread across the bottom of the pan. The drumsticks sit on top, skin side up, and as they roast their fat and juices drip down into the potatoes. Wedges that are too thin burn before the chicken is done, and wedges that are too thick stay hard in the middle.
Toss the potatoes with the olive oil, paprika and garlic before the drumsticks go in. That way the seasoning reaches every side, not only the wedges on the top layer.
How to tell the drumsticks are done
After 30 minutes, stir the potatoes around the drumsticks and return the pan to the oven for another 30. The drumsticks are done when the skin is browned and crisp, and the juices run clear when you pierce one near the bone, with no pink tinge. If the skin starts to darken too early, move the pan to the lower rack.
This also works as a make-ahead dinner: season the drumsticks in the morning and keep them in the fridge, and cut the potatoes only right before baking.
Serve the drumsticks straight from the pan with a fresh vegetable salad or steamed vegetables. Do not throw away the liquid left at the bottom of the pan: it is concentrated with paprika and garlic, and the potatoes are good dipped in it. If any drumsticks are left, pull the meat off the bone and keep it in the fridge for a sandwich or to add to rice the next day.
Oven-Roasted Chicken Drumsticks and Potatoes
Chicken drumsticks on a bed of potatoes in one pan, with paprika and garlic. About an hour at 400°F.
Ingredients
- 8 chicken drumsticks (about 2.6 lb / 1.2 kg, skin on)
- 2.2 lb / 1 kg potatoes (peeled and cut into thick wedges)
- 4 garlic cloves (crushed)
- 3 tbsp olive oil
- 2 tsp sweet paprika
- 1 tsp salt
- 0.5 tsp ground black pepper
Instructions
Heat the oven to 400°F (200°C).
In a baking pan, toss the potatoes with two thirds of the olive oil, the garlic, half the salt and half the paprika, and spread them in a single layer.
Season the drumsticks with the remaining salt, paprika and pepper, and rub with the remaining olive oil.
Set the drumsticks on the potatoes, skin side up, and bake for 30 minutes.
Stir the potatoes around the drumsticks and bake another 30 minutes, until the skin is browned and crisp and the juices run clear when pierced near the bone.
Serve hot, straight from the pan.
Frequently Asked Questions
Can I use chicken thighs instead of drumsticks?
Yes. Bone-in thighs bake in about the same time, and boneless thighs are ready after roughly 45 minutes.
How do I reheat leftover roasted drumsticks?
Reheat in a 350°F (180°C) oven for about 15 minutes so the skin crisps again. In the microwave the skin turns soft.
Can I prepare this ahead of time?
You can season the drumsticks and keep them covered in the fridge up to a day ahead. Cut and season the potatoes only before baking, so they do not darken.
Comments
0