Ingredients
Scale
- 8–10 Chicken drumsticks (approx. 2–3 lbs)
- 4 Large Russet or Yukon Gold potatoes, cubed into 1-inch pieces
- 3 Tablespoons vegetable oil or olive oil
- 1 Tablespoon salt
- 1 Teaspoon black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon smoked paprika
- 1 Teaspoon dried oregano
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Grab a large rimmed baking sheet. In a small bowl, mix the salt, pepper, garlic powder, smoked paprika, and dried oregano. Pat the chicken drumsticks dry with paper towels; this is the secret to crispy skin. Place the chicken and the cubed potatoes into a large mixing bowl. Drizzle with oil and toss well. Sprinkle the spice mix over everything and toss again until every inch of chicken and potato is evenly coated in seasoning.
- Spread the chicken and potatoes out on the baking sheet in a single layer. Make sure the chicken pieces aren’t touching each other so the hot air can circulate around the skin. Place the tray in the center rack of the oven. Bake for 40 to 45 minutes. Halfway through the cooking time, use a spatula to flip the potatoes and rotate the drumsticks. This ensures the potatoes get golden brown on all sides and the chicken skin crisps up perfectly.
- Check the chicken with a meat thermometer; it should read 165°F (74°C) at the thickest part, though drumsticks often taste better at 175°F (80°C) as the connective tissue breaks down. Remove the pan from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute back into the meat. Transfer the crispy drumsticks and golden potatoes to a large serving platter. Garnish with chopped parsley if you have it on hand, and serve immediately while hot.
- Cook Time: 60 minutes