Ingredients
Scale
- 2.5 lbs Chicken drumsticks (about 8–10 pieces)
- 3 large Russet potatoes, scrubbed and cubed
- 3 tablespoons Vegetable oil (or any neutral oil)
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Onion powder
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Grab a large rimmed baking sheet. Pat the chicken drumsticks dry with paper towels; this is the most important step for getting crispy skin. Cut your potatoes into uniform 1-inch cubes so they cook at the same rate as the chicken. In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Place the chicken and potato cubes directly on the baking sheet or in a large mixing bowl. Drizzle the oil over everything and sprinkle the spice mixture evenly. Use your hands or tongs to toss the ingredients until every piece of chicken and every potato cube is thoroughly coated in oil and spices. Spread them out on the sheet pan in a single layer. Make sure the chicken isn’t buried under the potatoes so the skin can crisp up.
- 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 chicken legs. This ensures even browning on all sides. The chicken is done when the internal temperature reaches 165°F (74°C) and the potatoes are fork-tender with golden, crispy 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. If you have some fresh parsley or even just an extra sprinkle of black pepper, add it now for a pop of color and flavor. Serve immediately while hot.
- Cook Time: 60 minutes