Ingredients
Scale
- 2 lbs Chicken drumsticks (usually 6–8 pieces)
- 1.5 lbs Russet or Yukon Gold potatoes, scrubbed and cubed
- 3 tablespoons Vegetable oil or Olive oil
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano or Italian seasoning
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). While the oven heats up, wash your potatoes thoroughly to remove any dirt. Cut the potatoes into 1-inch cubes so they cook at the same rate as the chicken. Use a large rimmed baking sheet or a 9×13 inch roasting pan. If you want an even easier cleanup, line your pan with a sheet of aluminum foil or parchment paper.
- Pat the chicken drumsticks dry with a paper towel; this is the secret to getting crispy skin. Place the chicken and the cubed potatoes into a large mixing bowl. Drizzle the oil over everything, then sprinkle in the salt, pepper, garlic powder, paprika, and oregano. Use your hands or large spoons to toss everything together until every piece of chicken and every potato cube is evenly coated in oil and spices.
- Spread the chicken and potatoes out onto your prepared baking sheet. Make sure the chicken pieces aren’t touching each other too much, and keep the potatoes in a single layer. This airflow is what makes the potatoes crispy rather than soggy. Place the pan in the center rack of the oven and roast for 40 to 45 minutes. Halfway through, use a spatula to flip the potatoes to ensure even browning.
- Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C), though drumsticks are even better at 175°F. Remove the pan from the oven and let it rest for 5 minutes. This allows the juices in the chicken to redistribute. Serve two drumsticks and a generous helping of potatoes per plate. Garnish with a bit of fresh parsley if you have it on hand for a pop of color.
- Cook Time: 60 minutes