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