Ingredients
Scale
- 8–10 Chicken drumsticks (approx. 2–3 lbs)
- 4 large Russet or Yukon Gold potatoes, scrubbed and cubed
- 3 tablespoons Vegetable or Olive oil
- 1 tablespoon Paprika
- 1 tablespoon Garlic powder
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt (plus more to taste)
- 1 teaspoon Black pepper
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Grab a large rimmed baking sheet or a heavy-duty roasting pan. Use paper towels to pat the chicken drumsticks completely dry; this is the secret to achieving crispy skin rather than soggy skin. Cut your potatoes into uniform 1-inch cubes so they cook at the same rate as the chicken. In a small bowl, mix the paprika, garlic powder, dried oregano, salt, and black pepper to create your signature budget seasoning blend.
- Place the chicken drumsticks and cubed potatoes into a large mixing bowl. Drizzle the oil over everything and toss well to ensure an even coating. Sprinkle the spice blend over the mixture and toss again until every piece of chicken and potato is well-covered in seasoning. Spread the ingredients onto your prepared baking sheet in a single layer. Make sure the chicken pieces aren’t overlapping. Slide the pan into the center rack of the oven and roast for 40 to 45 minutes. Halfway through the cooking time, use a spatula to flip the potatoes to ensure they brown evenly on all sides.
- Remove the pan from the oven once the chicken reaches an internal temperature of 165°F (74°C) and the potatoes feel tender when pierced with a fork. Let the chicken rest for 5 minutes before serving; this allows the juices to redistribute so the meat stays moist. Transfer the drumsticks and golden potatoes to a large platter. If you have fresh parsley on hand, chop it finely and sprinkle it over the top for a pop of color. Serve immediately while the skin is at its crunchiest.
- Cook Time: 60 minutes