Go Back
Simple baked chicken drumstick one pot meal

Easy: Simple Baked Chicken Drumstick One-Pot Meal Recipe

This hearty dish features succulent chicken, complemented by tender vegetables, all cooked together in a single pot for convenient preparation and minimal cleanup. Its appeal lies in its effortless simplicity and comforting flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Dishes
Cuisine American
Servings 4 people
Calories 350 kcal

Equipment

  • Large Baking Dish or Dutch Oven (at least 9x13 inches)
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Chopping Board
  • Chef's knife
  • Garlic Mincer (optional)
  • Measuring spoons
  • Measuring cups
  • Meat Thermometer
  • Tongs or Spatula

Ingredients
  

  • 8 chicken drumsticks skin on
  • 1.5 pounds Yukon Gold potatoes cut into 1-inch pieces
  • 2 carrots peeled and chopped
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1/2 cup chicken broth

Instructions
 

  • Step 1: Preheat the Oven: Preheat the oven to 375F (190C). Ensure the oven rack is positioned in the middle for even heat distribution.
  • Step 2: Prepare the Vegetables: In a large bowl, combine the chopped potatoes, carrots, and onion. Toss with 1 tablespoon of olive oil, salt, and pepper.
  • Step 3: Season the Chicken: In a separate small bowl, mix the dried rosemary, dried thyme, paprika, minced garlic, salt, and pepper. Rub the mixture evenly over the chicken drumsticks.
  • Step 4: Assemble the One-Pot Meal: Arrange the seasoned vegetables in a single layer in a large baking dish or Dutch oven. Place the chicken drumsticks on top of the vegetables, ensuring they are not overcrowded.
  • Step 5: Add Broth and Bake: Pour the chicken broth into the bottom of the baking dish. Drizzle the remaining 1 tablespoon of olive oil over the chicken and vegetables. Cover the dish with a lid or aluminum foil. Bake for 30 minutes.
  • Step 6: Uncover and Continue Baking: Remove the lid or foil and continue baking for another 15-20 minutes, or until the chicken is cooked through, the skin is golden brown, and the vegetables are tender. Ensure the internal temperature of the chicken reaches 165F (74C).
  • Step 7: Rest and Serve: Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Serve the chicken drumsticks and vegetables directly from the baking dish.
  • Optional: For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning. Different vegetables, such as broccoli, bell peppers, or zucchini, can be substituted based on preference and availability.

Notes

Variations

  • Ingredient Swaps:
    • Chicken thighs can be substituted for drumsticks, requiring a slightly longer cooking time.
    • Different root vegetables such as parsnips, turnips, or sweet potatoes may replace or complement the potatoes.
    • Green beans, bell peppers, or zucchini may be added or substituted for carrots.
  • Regional Twists:
    • Mediterranean: Add Kalamata olives, feta cheese (during the last 5 minutes of baking), and use oregano as the primary herb.
    • Mexican: Incorporate chili powder, cumin, and diced tomatoes. Consider adding corn kernels or black beans.
    • Asian: Use soy sauce, ginger, and garlic in the marinade. Add broccoli florets and snow peas during the last 15 minutes of baking.
  • Dietary Adjustments:
    • Low-Carb/Keto: Omit the potatoes and increase the amount of non-starchy vegetables like broccoli, cauliflower, or Brussels sprouts.
    • Dairy-Free: Ensure that any broth or marinade used is dairy-free.
    • Vegetarian: This recipe isnt suitable for vegetarians, however, this method could be modified using firm tofu in place of the chicken.

Serving Suggestions

This one-pot meal is versatile and can be served in various ways. It makes an excellent weeknight dinner, providing a complete and balanced meal in a single dish. For a more formal setting, the chicken drumsticks and vegetables can be arranged artfully on a platter. This dish pairs well with a simple side salad, such as a green salad with a light vinaigrette. Crusty bread is also an excellent accompaniment, perfect for soaking up the flavorful pan juices.

Storage Tips

Leftovers should be stored in an airtight container in the refrigerator. Properly stored, the cooked chicken and vegetables will maintain their quality for up to 3-4 days. To reheat, either microwave until heated through or bake in a preheated oven at 350F (175C) until warmed. Adding a small amount of chicken broth can help to rehydrate the dish and prevent it from drying out during reheating. Freezing is not generally recommended, as the texture of the potatoes may change upon thawing.

Frequently Asked Questions

  • Question 1: Can I use frozen vegetables? While fresh vegetables are preferred, frozen vegetables can be used in a pinch. Thaw them slightly before adding them to the baking dish.
  • Question 2: How do I ensure the chicken skin is crispy? Basting the chicken with olive oil or melted butter during the last 15 minutes of baking can help crisp the skin. Broiling for the final 2-3 minutes, keeping a close watch, is also effective.
  • Question 3: Can I add more liquid if the dish seems dry? Yes, adding a bit more chicken broth (about 1/4 cup at a time) during baking can help maintain moisture.
  • Question 4: What if I don’t have dried rosemary or thyme? Other herbs, such as Italian seasoning or herbes de Provence, can be used as substitutes. Adjust the quantity to taste.
Keyword Chicken, easy dinner, Family Dinner, healthy