# What You'll Need:
→ Poultry
01 - 8 chicken drumsticks, approximately 2.2 pounds
→ Vegetables
02 - 1.5 pounds baby potatoes, halved
03 - 4 large carrots, peeled and cut into 2-inch chunks
04 - 1 large red onion, cut into wedges
→ Marinade & Seasoning
05 - 3 tablespoons 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 salt
11 - 0.5 teaspoon freshly ground black pepper
→ Garnish
12 - Fresh parsley, chopped
13 - Lemon wedges
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for simplified cleanup.
02 - Combine olive oil, rosemary, thyme, garlic, smoked paprika, salt, and black pepper in a large mixing bowl.
03 - Add chicken drumsticks to the marinade and toss thoroughly to ensure even coating. Transfer drumsticks to a separate plate.
04 - Add baby potatoes, carrots, and red onion to the remaining marinade in the bowl. Toss until vegetables are evenly coated.
05 - Spread marinated vegetables in a single layer on the prepared sheet pan. Position chicken drumsticks on top of the vegetables.
06 - Roast in the preheated oven for 40 to 45 minutes. At the 20-minute mark, turn drumsticks and stir vegetables to promote even cooking. Drumsticks are finished when golden brown and the internal temperature reaches 165°F. Vegetables should be tender.
07 - Remove from oven and garnish with fresh parsley. Serve with lemon wedges on the side.
