Do you ever feel like you're stuck in a dinner rut, always making the same old dishes week after week? Well, it's time to shake things up with a simple and delicious recipe for Oven Roasted Drumsticks and Carrots.
With only a few ingredients and minimal prep time, this meal is perfect for busy weeknights. These flavorful and tender chicken drumsticks and sweet roasted carrots will have your tastebuds dancing and your family asking for more.
Sheet pan meals were all the rage not to long ago because of their simplicity and speed. Season some protein and vegetables, set them on a sheet pan and then into the oven to roast. About 30-45 minutes later you have a delicious meal with one pan to clean.
Just because they aren't trending like they once were doesn't mean they aren't a great meal option.
Sheet Pan Meal Tips
One of the reasons sheet pan meals became so popular is their ease of preparation. A few tips to make them easier:
- chose ingredients that cook at the same temperature and time
- line your baking sheet for easy clean up (parchment paper, foil or reusable mats like these)
- separate the protein and veggies in two pans or on two halves of the pan to make it easier to remove cooked items and allow others to cook a bit longer
- don't over crowd the pans, leaving some space between the items allows better air flow and will actually speed up cooking time while getting that lovely Maillard reaction (caramelizing).
Ingredients
The ingredients are what you would expect:
- chicken drumsticks
- carrots
- olive oil
- seasonings: paprika, garlic powder, onion powder, salt and pepper
I chose chicken drumsticks and kept the carrots whole for this recipe because they have similar roasting times. I like my carrots with a little crunch and these were on the skinnier side.
If you like your carrots softer, or they are medium to large thickness you may need to cook them longer or slice them in chunks.
You can swap the drumsticks for other chicken pieces as well. Just note that cooking time will vary depending on the cut and if it has bones: bone in chicken breasts will take longer, boneless chicken thighs will take less time.
More Chicken Recipes from #OurFamilyTable
Chicken is such a versatile protein. With it's mild taste, relatively low cost and ready availability it can be the base of so many meals. Here are some tasty ideas to try with your family:
Easy Chicken Recipes
- Air Fryer Lemon Chicken Thighs from Jen Around the World
- Creamy Chicen Tortellini Soup from Art of Natural LIving
- El Pollo Loco Grilled Chicken from Palatable Pastime
- Green Chile Chicken and Rice Skillet from A Kitchen Hoor's Adventures
- Loaded Chicken Casserole from Creative Cynchronicity
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Recipe
Ingredients
- 1 pound carrots (peeled or scrubbed clean)
- 1 tablespoon extra virgin olive oil
- salt and pepper (to taste)
- 6 - 8 large chicken drumsticks
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon black pepper (more or less to taste)
- 1 teaspoon salt (more or less to taste)
Instructions
- Evenly space oven racks then pre-heat to 425Β°F.
- Line one large or two rimmed baking sheets with parchment paper, baking mats, or aluminum foil and set aside.
- Place carrots on one of the prepared baking sheets (or one half if using one pan) and drizzle with olive oil. Season with salt and pepper, to taste, and toss to coat. Spread into a single layer and set aside.
- In a small bowl combine smoked paprika, garlic powder, onion powder, salt and pepper.
- Pat drumsticks completely dry with paper towels. Sprinkle on all sides with seasoning mix and arrange seasoned drumsticks on second baking sheet (or second half).
- Place both baking sheets into pre-heated oven, with chicken on the upper rack.
- Roast for 20 minutes, then rotate both baking sheets and roast for another 15-20 minutes, or until an instant-read thermometer inserted into the chicken reads 165Β°F and the vegetables are tender and caramelized. (Time will vary depending on your oven and how thick your carrots and drumsticks are).
- Remove each baking sheet from oven when ready and transfer chicken to a serving platter. Loosely cover chicken with aluminum foil and let rest for 5 minutes before serving with carrots.
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Until next time, happy eating!
~Audrey
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