Easy One-Dish Chicken Drumstick Recipes Oven Baked Tonight!
Chicken drumsticks, when prepared in a single pan and roasted in the oven, offer a deeply savory and satisfying meal. This preparation melds succulent chicken with perfectly cooked vegetables, all infused with the rich flavors developed through oven roasting. The result is a complete and comforting dish that simplifies both cooking and cleanup.
Equipment
- Large Baking Dish (9x13 inch or similar size)
- Large Mixing Bowl
- Measuring spoons
- Measuring cups
- Cutting board
- Chef's knife
- Vegetable Peeler (optional)
- Tongs or Spatula
- Meat Thermometer (for checking internal chicken temperature)
Ingredients
- 8 chicken drumsticks about 2 pounds
- 1 pound red potatoes quartered
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup chicken broth or white wine
- Optional: Fresh parsley chopped, for garnish
Instructions
- Step 1: Preheat the Oven: Preheat oven to 400F (200C). Ensure the oven rack is positioned in the middle for even heat distribution.
- Step 2: Prepare the Vegetables: In a large bowl, combine the quartered red potatoes, chopped onion, carrots, and celery. Drizzle with olive oil and toss to coat evenly. Sprinkle with minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and freshly ground black pepper. Toss again to ensure the vegetables are well-seasoned.
- Step 3: Arrange in Baking Dish: Spread the seasoned vegetables evenly in a single layer in a large baking dish. A 9x13 inch baking dish works well for this recipe.
- Step 4: Season the Chicken: Pat the chicken drumsticks dry with paper towels. This helps to promote browning. In a small bowl, combine a pinch of salt, pepper, smoked paprika, thyme, and rosemary. Sprinkle the mixture generously over the chicken drumsticks, ensuring they are coated evenly on all sides.
- Step 5: Place Chicken Over Vegetables: Arrange the seasoned chicken drumsticks on top of the vegetables in the baking dish. Ensure the chicken is not overcrowded to allow for even cooking.
- Step 6: Bake: Place the baking dish in the preheated oven and bake for 45 minutes, or until the chicken is cooked through and the internal temperature reaches 165F (74C). The vegetables should be tender and lightly browned.
- Step 7: Optional Broil (For Crispier Skin): For extra crispy chicken skin, broil the drumsticks for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- Step 8: Rest and Serve: Remove the baking dish from the oven and let the chicken and vegetables rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh parsley, if desired.
- Optional tips or substitution notes, if relevant: For a richer flavor, deglaze the baking dish with 1/4 cup of chicken broth or white wine after removing the chicken and vegetables from the oven. Scrape the browned bits from the bottom of the dish and simmer over medium heat until the sauce has thickened slightly. Drizzle over the chicken and vegetables before serving. Different root vegetables can be used as well, such as parsnips or sweet potatoes. If you don't have fresh garlic on hand, one teaspoon of garlic powder can substitute.
Notes
Variations
The fundamental “one-dish chicken drumstick recipe oven baked” serves as a springboard for a multitude of exciting variations.
- Ingredient Swaps: The potato variety can be altered; sweet potatoes offer a sweeter profile, while Yukon gold potatoes provide a buttery texture. Other root vegetables like parsnips, turnips, or celeriac can also be incorporated. Protein sources can be switched; bone-in chicken thighs or a whole cut-up chicken offer similar results.
- Regional Twists: Infusing Mediterranean flavors with olives, feta cheese, and oregano offers a Greek-inspired variation. Alternatively, a Tex-Mex version can be achieved with corn, black beans, chili powder, and a squeeze of lime. A Tuscan take would incorporate sun-dried tomatoes, basil, and a sprinkle of Parmesan cheese.
- Dietary Adjustments: For a low-carb adaptation, substitute root vegetables with non-starchy options such as broccoli, cauliflower, or Brussels sprouts. A gluten-free rendition simply requires ensuring all ingredients, particularly sauces and spice blends, are certified gluten-free. Sodium levels can be controlled by using low-sodium broth or reducing the amount of salt added. A dairy-free approach involves ensuring the recipe contains no butter, cheese, or milk, or using dairy-free substitutes.
Serving Suggestions
This adaptable dish lends itself to various occasions. For a casual weeknight dinner, serve it directly from the baking dish, accompanied by a simple green salad or crusty bread to soak up the flavorful pan juices. It is also appropriate for informal gatherings. Consider presenting it on a platter with a selection of dipping sauces, such as aioli, honey mustard, or a spicy chili sauce. It can be served hot or warm, depending on personal preference and the time of year. For a more formal presentation, arrange the chicken and vegetables artfully on individual plates.
Storage Tips
Proper storage is essential for preserving the freshness and flavor of any leftovers. Allow the chicken and vegetables to cool completely before transferring them to an airtight container. Refrigerate promptly; ideally within two hours of cooking. When stored properly, leftovers will remain fresh for up to three to four days. The dish can also be frozen for longer storage, although the texture of the vegetables may change slightly upon thawing. To reheat, preheat oven to 350F (175C) and bake for 15-20 minutes, or until heated through. Microwaving is also an option, though it may result in a less crispy texture.
Frequently Asked Questions
- Question 1: Can the chicken be marinated overnight?
Answer: Yes, marinating the chicken overnight enhances the flavor and tenderness. However, avoid using highly acidic marinades for extended periods, as they may cause the chicken to become mushy. - Question 2: What is the ideal internal temperature for cooked chicken?
Answer: The internal temperature of the chicken should reach 165F (74C) as measured with a meat thermometer inserted into the thickest part of the drumstick, without touching the bone. - Question 3: Can other types of chicken be used in this recipe?
Answer: While drumsticks are preferred for their flavor and ease of handling, bone-in chicken thighs or a whole cut-up chicken can also be used. Adjust the cooking time accordingly, ensuring the chicken is cooked through. - Question 4: The vegetables are browning too quickly, what should I do?
Answer: If the vegetables are browning too quickly, reduce the oven temperature by 25F (15C) and cover the baking dish with foil for the remaining cooking time. - Question 5: Can this recipe be prepped ahead of time?
Answer: Yes, the vegetables can be chopped and seasoned ahead of time and stored in the refrigerator. The chicken can also be seasoned or marinated in advance. Assemble the dish just before baking.