Yield: 4
Baked Chicken Drumsticks with Vegetables
This one-pan meal is simple, hearty, and healthy! Tender chicken legs are seasoned and roasted alongside potatoes, carrots, and onions.
Ingredients
- 1 medium yellow onion, chopped
- 3 cups carrots, peeled and chopped in 2” pieces
- 3 cups medium red potatoes, quartered
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 2 teaspoons freshly cracked pepper, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons Italian seasoning, divided
- 6 to 8 chicken legs
Instructions
- Preheat oven 350°F. Spray a 9x13 baking dish with nonstick spray and set aside.
- In a medium size bowl, add all of the vegetables: onion, carrots and potatoes. Pour 1 tablespoon olive oil over the vegetables and toss until all vegetables are coated with oil.
- Add 1 teaspoon of the following: salt, pepper, garlic powder and Italian seasoning. Stir until all of the vegetables are coated with seasonings. Pour the vegetables in the prepared baking dish. Spread them into an even layer. Set aside.
- Pat the moisture off of the chicken legs and add them to the mixing bowl. Pour the remaining tablespoon of olive oil over the chicken and toss to coat. Add the remaining teaspoons of salt, pepper, garlic powder and Italian seasoning. Toss until the chicken is coated in seasonings.
- Place the chicken drumsticks on top of the vegetables. Roast chicken and vegetables for 40 to 45 minutes, until chicken is cooked through and an internal temperature reaches 175°F.
- Remove from oven and let rest for 5 minutes, then serve!
Notes
Storage:
- Store any leftover chicken and vegetables in an air-tight container in the fridge for up to 5 days.
- Freeze for up to 3 months. Transfer to fridge to thaw for 24 hours before reheating.
Nutrition
Serving: 1, Calories: 1221kcal, Carbohydrates: 47g, Protein: 130g, Fat: 54g, Saturated Fat: 14g, Polyunsaturated Fat: 34g, Cholesterol: 655mg, Sodium: 1225mg, Fiber: 7g, Sugar: 8g