Ultimate Garlic Herb Roasted Drumsticks with Veggie Medley

Garlic Herb Roasted Drumsticks with Veggie Medley is a one-pan dinner featuring juicy, flavorful chicken drumsticks roasted alongside colorful vegetables, all infused with garlic, herbs, and olive oil. It’s a wholesome, fuss-free meal that’s oven-roasted to perfection.

Why You’ll Love This Recipe

I love how effortlessly this dish comes together—just toss everything on one pan and let the oven do the work. The chicken gets crispy skin full of garlic and herb flavor, while the vegetables roast into tender, caramelized deliciousness. Cleanup is minimal, and the result feels like a dinner worth celebrating, even on a busy weeknight.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken drumsticks

• Olive oil

• Garlic cloves, minced

• Fresh rosemary, chopped (or dried)

• Fresh thyme leaves (or dried)

• Lemon zest and juice

• Salt and pepper

• Baby potatoes, halved

• Baby carrots or sliced carrots

• Bell peppers, chopped

• Red onion, cut into wedges

• Optional: cherry tomatoes, zucchini slices

directions

1. I preheat the oven to 400 °F (200 °C).

2. I whisk together olive oil, minced garlic, chopped rosemary and thyme, lemon zest and juice, salt, and pepper in a bowl.

3. I place drumsticks in a large mixing bowl, pour half of the marinade over them, and toss to coat evenly.

4. I arrange the drumsticks on one side of a large baking sheet or roasting pan.

5. I toss potatoes, carrots, peppers, and onion with the remaining marinade in the bowl, then spread them alongside the drumsticks.

6. I roast for about 35–40 minutes, flipping veggies and drumsticks halfway through, until the chicken reaches an internal temperature of 165 °F (74 °C) and the veggies are tender and golden.

7. If using cherry tomatoes or zucchini, I add them in the last 10 minutes of roasting so they stay juicy.

8. I remove from the oven and let rest 5 minutes before serving, finishing with a squeeze of fresh lemon juice or sprinkle of extra herbs.

Servings and timing

• Serves 4

• Prep time: 15 minutes

• Cook time: 35–40 minutes

• Total time: About 50–55 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread everything on a baking sheet and warm in a 350 °F (175 °C) oven for 10–12 minutes until the chicken is heated through and the veggies crisp up. Microwaving works too—just reheat in short intervals, stirring occasionally.

FAQs

### What herbs can I substitute if I don’t have rosemary or thyme?

I sometimes use oregano, parsley, or even a pinch of Italian seasoning blend. They bring great flavor without needing fresh herbs.

Can I use other vegetables?

Absolutely! I’ve added Brussels sprouts, sweet potato chunks, green beans, or cauliflower florets—it all works beautifully roasted together.

Do I need to flip the drumsticks mid-roast?

I recommend flipping halfway through. It ensures even browning and crisp skin all around.

Can I use chicken thighs instead of drumsticks?

Yes—I swap in bone-in thighs using the same cooking time, checking that the internal temperature reaches 165 °F (74 °C).

Can I marinate drumsticks ahead of time?

Yes—I can marinate them for up to 8 hours in the fridge for extra flavor. I then roast as directed, adding a little extra time if they’re cold from the fridge.

Conclusion

Ultimate Garlic Herb Roasted Drumsticks with Veggie Medley is my favorite go-to for a flavorful, complete meal that’s both easy and satisfying. It combines juicy chicken, roasted veggies, and vibrant lemon-herb flavor—all in one pan. I hope it becomes one of my staples, just like it is in my kitchen!

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