# What You'll Need:
→ Poultry
01 - 8 chicken drumsticks (approximately 2.2 lbs)
→ Vegetables
02 - 1.5 lbs baby potatoes, halved
03 - 4 large carrots, peeled and cut into 2-inch chunks
04 - 1 large red onion, cut into wedges
→ Marinade and Seasoning
05 - 3 tablespoons extra virgin olive oil
06 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 4 cloves garlic, minced
09 - 1.5 teaspoons smoked paprika
10 - 1 teaspoon kosher salt
11 - 0.5 teaspoon freshly ground black pepper
→ Garnish
12 - Fresh parsley, chopped
13 - Lemon wedges
# How To:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for effortless cleanup.
02 - In a large mixing bowl, combine olive oil, rosemary, thyme, minced garlic, smoked paprika, salt, and black pepper. Stir until well combined.
03 - Add chicken drumsticks to the marinade and toss thoroughly to coat all surfaces evenly. Set coated drumsticks aside on a clean plate.
04 - Add halved potatoes, carrot chunks, and red onion wedges to the remaining marinade in the bowl. Toss until all vegetables are evenly coated.
05 - Spread seasoned vegetables in a single layer across the prepared sheet pan. Position marinated drumsticks on top, nestling them among the vegetables.
06 - Place in preheated oven and roast for 40 to 45 minutes. Halfway through cooking, turn drumsticks and stir vegetables for even browning. Drumsticks are done when golden brown and internal temperature reaches 165°F. Vegetables should be fork-tender.
07 - Remove from oven and transfer to serving platter. Garnish with fresh chopped parsley and serve with lemon wedges on the side.
