Ingredients
Scale
- 8–10 Chicken drumsticks (approximately 2.5 lbs)
- 4 Large Russet potatoes, scrubbed and cubed
- 3 Tablespoons vegetable oil or melted lard
- 1 Tablespoon garlic powder
- 1 Tablespoon dried oregano
- 1 Teaspoon onion powder
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Grab a large rimmed baking sheet. If you want even easier cleanup, line it with parchment paper or aluminum foil. Pat the chicken drumsticks dry with paper towels. Removing excess moisture is the secret to getting that crispy skin everyone loves. Place the cubed potatoes and the chicken drumsticks into a large mixing bowl.
- Drizzle the oil over the chicken and potatoes. In a small ramekin, mix the garlic powder, onion powder, oregano, salt, and pepper. Sprinkle the spice blend over the bowl and toss everything thoroughly with your hands or large spoons. Ensure every piece of potato and every inch of the chicken is coated in oil and spices. Spread the mixture onto your prepared baking sheet in a single layer, ensuring the pieces aren’t too crowded.
- Slide the baking sheet into the center rack of the oven. Roast for 40 to 45 minutes. Halfway through the cooking time, use a spatula to flip the potatoes and turn the drumsticks to ensure even browning. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin looks golden and crispy. The potatoes should be fork-tender with browned edges.
- Remove the pan from the oven and let the meat rest for 5 minutes. This allows the juices to redistribute so the chicken stays moist. Transfer the drumsticks and potatoes to a large serving platter. Scrap any crispy bits from the pan and sprinkle them over the top. Garnish with fresh parsley if you have it on hand, and serve immediately while hot.
- Cook Time: 60 minutes