Quick & Easy: One Pan Chicken Drumsticks & Veggies
This approachable recipe features succulent chicken, seasoned to perfection, roasted alongside a medley of vibrant vegetables, creating a complete and satisfying meal. The dish emphasizes convenience without sacrificing flavor, offering a simple yet delicious solution for busy weeknights. The interplay of savory chicken and tender-crisp vegetables makes it a comforting and wholesome choice.
Equipment
- Baking Sheet or Roasting Pan: A large, rimmed baking sheet is ideal for even cooking.
- Large Mixing Bowl: For tossing vegetables with seasonings.
- Cutting Board and Knife: For preparing vegetables.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Meat Thermometer: To ensure chicken is cooked to a safe internal temperature.
- Spatula or Tongs: For arranging and turning ingredients.
Ingredients
- 8 Chicken drumsticks
- 1 pound Red potatoes quartered
- 1 large Onion cut into wedges
- 2 Carrots peeled and chopped
- 1 Bell pepper any color, cored and chopped
- 2 cloves Garlic minced
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- Optional: Fresh parsley chopped, for garnish
Instructions
- Step 1: Preheat Oven: Preheat the oven to 400F (200C). Ensure the oven rack is positioned in the center of the oven for even heat distribution.
- Step 2: Prepare Vegetables: In a large bowl, combine the quartered red potatoes, onion wedges, chopped carrots, and bell pepper. Add the minced garlic, olive oil, dried thyme, paprika, salt, and black pepper. Toss well to ensure all vegetables are evenly coated with the oil and seasonings.
- Step 3: Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet or roasting pan. Ensure the vegetables are not overcrowded, as this can cause them to steam instead of roast.
- Step 4: Add Chicken Drumsticks: Place the chicken drumsticks on top of the vegetables, spacing them evenly. Drizzle any remaining oil and seasonings from the bowl over the chicken.
- Step 5: Roast in Oven: Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165F (74C). The chicken skin should be golden brown and the vegetables tender.
- Step 6: Rest and Garnish: Remove the baking sheet from the oven and let the dish rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired, for a pop of color and added freshness.
- Optional: For extra crispy chicken skin, broil for the last 2-3 minutes, watching carefully to prevent burning. Other vegetables such as broccoli florets, zucchini, or Brussels sprouts can be substituted based on preference and availability. Ensure that vegetables with similar cooking times are used together for best results.
Notes
Variations
Easy one pan chicken drumsticks with vegetables lends itself to numerous adaptations, allowing for personalized culinary exploration.
- Ingredient Swaps: Substitute chicken thighs or bone-in chicken breasts for drumsticks. Potatoes can be swapped for sweet potatoes, parsnips, or other root vegetables. Other vegetable options include broccoli florets, Brussels sprouts, green beans, or zucchini.
- Regional Twists:
- Mediterranean: Add lemon slices, oregano, and feta cheese.
- Mexican: Use chili powder, cumin, and a squeeze of lime. Serve with a side of salsa or guacamole.
- Asian: Marinate the chicken in soy sauce, ginger, and garlic. Include bok choy and snow peas among the vegetables.
- Dietary Adjustments:
- Low-Carb/Keto: Replace potatoes with cauliflower florets, and increase the amount of non-starchy vegetables.
- Gluten-Free: Ensure that all seasonings and marinades used are certified gluten-free.
- Dairy-Free: Omit any dairy-based additions, such as butter or cheese.
Serving Suggestions
This dish is a versatile main course suitable for weeknight dinners or casual gatherings. Serve immediately after cooking for optimal flavor and texture.
- Accompanying Dishes: Pair with a simple green salad, crusty bread, or quinoa for a more complete meal.
- Sauces: Offer a variety of dipping sauces, such as ranch dressing, honey mustard, or barbecue sauce, to complement the chicken and vegetables.
- Presentation: Garnish with fresh herbs, such as parsley or thyme, for visual appeal.
Storage Tips
Proper storage is crucial for preserving the freshness and quality of leftover chicken and vegetables.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the oven at 350F (175C) until warmed through, or microwave in intervals, stirring occasionally.
- Freezing: While not ideal, the cooked chicken and vegetables can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the vegetables may be slightly altered after freezing.
Frequently Asked Questions
- Question 1: Can I use frozen vegetables?
Yes, frozen vegetables can be used, but they may release more moisture during cooking. It is recommended to add them during the last 20-25 minutes of cooking time to prevent them from becoming too soft. - Question 2: How do I prevent the chicken from drying out?
Ensure the chicken is not overcooked by using a meat thermometer to verify the internal temperature has reached 165F (74C). Marinating the chicken beforehand can also help retain moisture. - Question 3: Can I add other seasonings?
Absolutely. This recipe is highly adaptable. Experiment with different herbs, spices, and seasonings to suit individual preferences. Consider using Italian seasoning, garlic powder, or onion powder. - Question 4: Is it safe to cook chicken and vegetables together on the same pan?
Yes, as long as the chicken reaches a safe internal temperature of 165F (74C). Using a meat thermometer is highly recommended to ensure that the meat is properly cooked and safe to eat.