Simple Roasted Chicken & Root Vegetables (Printable Version)

One-pan roasted chicken and root vegetables seasoned with herbs for a cozy, hearty meal.

# What You'll Need:

→ Chicken and Vegetables

01 - 8 chicken drumsticks
02 - 2 carrots, chopped
03 - 2 potatoes, chopped
04 - 2 parsnips, chopped

→ Seasoning

05 - 2 tablespoons olive oil
06 - 1 teaspoon rosemary, fresh or dried
07 - Salt, to taste
08 - Black pepper, to taste

# Directions:

01 - Preheat oven to 400°F (200°C). In a large bowl, toss chicken drumsticks and chopped root vegetables with olive oil, rosemary, salt, and black pepper until evenly coated. Arrange in a single layer on a sheet pan.
02 - Roast for 35 to 40 minutes, stirring the vegetables once halfway through cooking. Ensure chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
03 - Serve warm, directly from the pan. Spoon roasted vegetables and chicken onto plates as desired.

# Additional Tips::

01 -
  • Perfect all in one meal for busy nights
  • Minimal prep and cleanup required
  • Classic family favorite that pleases even picky eaters
  • Budget friendly and uses easy to find ingredients
  • Ready in under an hour start to finish
02 -
  • This recipe is high in protein and naturally gluten free
  • Roasted vegetables mean you get extra fiber and vitamins
  • Leftovers can be turned into a soup or salad the next day
03 -
  • Always check the doneness of both chicken and root veggies since oven temperatures vary and the size of your pieces can affect timing
  • For extra crispy chicken pat drumsticks dry with a paper towel before tossing with oil and roast skin side up
Return