One Pot Meal {Roasted Drumsticks and Potatoes}

Comforting ‘Meat & Potatoes’ dinner idea, that takes only 10 minutes of prep, and is all done in one baking dish. by LettheBakingBeginBlog.com

  • Comforting ‘Meat & Potatoes’ dinner idea, that takes only 10 minutes of prep, and is all done in one baking dish.

Roasting whole chicken is great, but when you have 3 family members that like drumsticks and chickens with only two legs, you have a problem. I like problems that are easy to solve, though. So, buying drumsticks makes not only for a delicious dinner, but for a happy family as well. Two birds with one stone, heh?

But seriously, something that I can throw together in a matter of minutes, with no sink full of dishes, makes for a really happy me, because I would rather be blogging than doing dishes 😀

Comforting ‘Meat & Potatoes’ dinner idea, that takes only 10 minutes of prep, and is all done in one baking dish. by LettheBakingBeginBlog.com

Roasted potatoes are awesome, but when you roast them in chicken juices, they are double awesome! The absorbed juices make the potatoes very creamy and soft.

Comforting ‘Meat & Potatoes’ dinner idea, that takes only 10 minutes of prep, and is all done in one baking dish. by LettheBakingBeginBlog.com

If you’re looking at the couple chunks of carrots and thinking, why in the world is there just a couple, well I only had one carrot, but if I had more I would have added more. Something magical happens when you roast carrots, they release all of their natural sugars making them absolutely wonderful. If you’ve never added carrots to the Roasted Drumsticks and Potatoes, try it, I think you might be surprised!

Comforting ‘Meat & Potatoes’ dinner idea, that takes only 10 minutes of prep, and is all done in one baking dish. by LettheBakingBeginBlog.com

I serve oven Roasted Drumsticks and Potatoes with sour cream and sprinkled with fresh scallions, as I like to dip each potato piece int he sour cream, but it’s definitely optional. Now go ahead and this one pot meal! You know you want to 🙂

One ‘Pot’ Meal {Roasted Drumsticks and Potatoes}

5.0 from 3 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: <span class="mceItemHidden" data-mce-bogus="1"><span></span>Entree</span>
Serves: 4 servings

Ingredients

  • 8 chicken drumsticks
  • 6-8 large potatoes, cut in quarters or halves
  • 5-6 carrots, cut in 1-2 inch pieces
  • Kosher salt
  • Black ground pepper
  • 4 tsp ground pepper or 5 cloves garlic, crushed
  • ½ tsp paprika (optional)
  • 3-4 Tbsp olive oil.

Instructions

  1. Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
  2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
  3. Rinse the chicken under running water & also pat dry with paper towel.
  4. Add chicken, potatoes and carrots to the lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.
  5. Place in the oven and bake for 1 hour 15 minutes. Check for doneness, if the potatoes and chicken drums are soft and easily pierced with the fork they are ready.
  6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.
  7. Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.

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Comforting ‘Meat & Potatoes’ dinner idea, that takes only 10 minutes of prep, and is all done in one baking dish. by LettheBakingBeginBlog.com

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Comments

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  • Shells

    I make something similar to this but also add cabbage to it….pretty amazing…simple and easy cleanup!!

    · Reply
    • Yes it’s the best for work week nights!

      · Reply
  • Abir As-Sanie

    Do you have to cover the chicken while baking?

    · Reply
    • I do not, it’s not baked at a very high temperature so it works fine for my oven, but you can adjust it to your oven (so it if starts browning to fast, cover with foil).

      · Reply
  • Caroline

    I make something similar with potatoes, red bell peppers, and sweet onions. I’ve been cooking it at 450, which works, but I have to be very careful not to let the chicken dry out. I think I’ll try it at this temperature next time.

    · Reply
    • Hi Caroline!
      If I roast just the potatoes alone (or any root vegetables) I do it at 400F, but if I add the chicken I usually turn it down a bit not to burn it 🙂 Doing it with bell peppers and onions sounds like a great idea!

      · Reply
  • I made this tonight and it was fantastic! This recipe came at the perfect time because my husband had just picked up a large container of drumsticks at the store and I wasn’t sure what I felt like using them for. I added some frozen Brussels Sprouts and chopped parsley and it was perfect! Great recipe! Definitely something I’ll be making again.

    · Reply
    • How great to hear that!
      If you follow me on Instagram you will see that I just did it with Brussels sprouts myself, it was also just as good as the potatoes!

      · Reply
  • Toots23

    This looks awesome! Someone please tell me if they’ve done this with chicken breasts & how long/temperature. Can’t wait to try!

    · Reply
    • I haven’t done this with chicken breast, but would assume that if you did use chicken breast, it would be jucier with the skin on, but if you use skinless, make sure to top it with either mayo/mustard, or something like that, because otherwise the breast might not have much flavor. Also, you might need to cover it with foil, because the breast dries out much quicker than drumsticks. Hope this helps.
      Temperature would be the same… as far as timing, well roast it to internal temperature of 160F-170F.

      · Reply
  • Vanessa

    I’d like to try this sometime this week. Question- do you use russet potatoes?

    · Reply
    • I usually buy yellow or Yukon gold, but I think if you have only russet on hand, they will be fine as well.

      · Reply
  • Cory

    I made this last night and it was AMAZING! So easy to make, and totally delicious and fresh. If I could offer any advice to those trying this out, it would be to cut the carrots into thin chunks. I left mine too thick, and some had a bit of a raw bite. Other than that, it was the PERFECT Sunday supper that I look forward to making again.

    · Reply
    • Thanks for the suggestion and the feedback Cory!

      · Reply
  • Lynne

    I made this a little while ago and it was really delicious. I agree about roasting the carrots. I have a beef roast in the making at the moment and in the oven currently are the roast potatoes and carrots. There would have been a parsnip too, but I am the only one who likes them and the supermarket was only selling them in packs this week – too many for one person to get through 🙂

    · Reply
  • Max

    Sounds yummy! Can’t wait to try! Has anyone used red potatoes? Would that work the same?

    · Reply
    • Red potatoes would work beautifully too:)

      · Reply
  • Jessica

    I am making this tonight=) A bit off topic, but where did you get the teal/gold scalloped plate?? I looooove it, so pretty!!!!

    · Reply
    • I’m sure you will love it 😀
      I think I got it together with a teacup and a saucer at a garage sale 🙂 pretty much all my other dishes I get at HomeGoods.

      · Reply
  • Hi Marian,

    I just wanted to let you know that I absolutely LOVE this recipe and your recipe for the Bird’s Milk Cake. I included this chicken recipe in SavingStar’s Healthy Offer of the Week recipe blog and also wanted to you know so you can share, tweet and let your readers know. Plus, I was hoping you would allow me to use more of your tasty recipes in our blog to our members. Please contact me at [email protected] if you have any questions or would like to discuss the submission of more recipes and learn more about SavingStar. Thanks!!

    · Reply
    • Hi! Thanks for sharing my recipe with your readers! I will definitely share this with my Facebook followers 🙂
      You’re more than welcome to use any other recipes that you like as long as only one picture is shared and a direct link to the page is added.
      Thank you!

      · Reply
  • Megan

    Can I make this in a cast iron pan instead? Or do you think the parchment paper keeps the chicken moist??

    · Reply
    • If you have one that will not get the potatoes stuck to it, then go ahead and use it. The parchment is only there for the food not to stick to the baking pan. Thanks for the question Megan!

      · Reply
      • Megan

        Made this tonight. Incredibly delicious! Didn’t use the cast iron pan though. I also added some more spices to the chicken like bell seasoning and paprika but your recipie was the inspiration I needed to try something like this. So easy and absolutely delicious!!! Thank you so much!

        · Reply
        • That’s great! This is such a versatile dish that it’s hard to mess it up and anything goes, really! Glad to hear you enjoyed the inspiration!

          · Reply
  • Valentina

    I made this for dinner today. It came out a lot better than I expected. Delicious and super easy! Will definitely make again!

    · Reply
    • How wonderful to hear that! thank you for using my recipe Valentina!

      · Reply
  • rachel

    I have this in the oven right now!!! 15 mins in my house smells great:) I cant wait im sure it will taste wonderful!

    · Reply
  • Melissa

    Thinking about using chicken legs and things in this dish – just for a little variety. Would this work okay?

    · Reply
    • Hi Melissa,
      I don’t see why not, it should work just as good 🙂

      · Reply
  • […] kept asking me if  you can use other parts of the chicken to make the One Pot Meal {Drumsticks & Potatoes}, so I decided to make it with thighs and show you that it works just as wonderful. This time I […]

    · Reply
    • I’m finding it strange that you don’t add water or cover it am I missing something????

      · Reply
      • Nope you’re not. Just follow the recipe and you will see that it works. The chicken has enough moisture to stay soft and juicy. Please don’t add any water unless you want soup.

        · Reply
  • I’ve made this twice now, once exactly as above, minus the parika, because I don’t love it, and it was so great!

    I went to make it again, only to discover my husband had finished off the bag of carrots as snacks and I had no olive oil. Replaced the olive oil with butter, the carrots with sweet potato and threw in some fresh thyme I happened to have on hand. Yummy!

    I thought it went to show that you could pretty much throw anything + seasoning in with chicken legs and make a great dish. It’s a wonderful end of pay period/ few days from shopping dish!

    · Reply
  • Mary

    Did you thaw the chicken legs first? Or throw in frozen?

    · Reply
    • Thaw first 🙂

      · Reply
      • Linda

        If I do them frozen how much cook time would be added?

        · Reply
  • bristol

    this sounds and looks really delicious, thanks for sharing this.

    Simon

    · Reply
  • Bushra

    help- my oven stopped working. can make this on the stove top?

    · Reply
    • Put in a skillet and add oil, cover with lid, keep turning with spoon throughout…

      · Reply
  • Tonya

    What about with boneless skinless chicken thighs. Anyone tried that??? Does anyone think I would be just as tasty?

    · Reply
    • That should work just fine, but skin does make the meat more juicy, so skinless would be good, but with skin would taste better 🙂

      · Reply
  • Sally Hart

    Please don’t rinse raw chicken in your sink! Spreads salmonella all over sink and counters!
    Otherwise – recipe looks yummy – will give it a try!

    · Reply
    • jessica

      Where else would you rinse it? I think most people clean sink/counter after dealing with raw chicken….

      · Reply
      • Lynne

        I think rinsing chickens must be an American thing. Here in New Zealand we don’t, and when I lived in the UK no one seemed to. The cooking process gets rid of any bacteria that might be lurking.

        · Reply
  • […] Wednesday Roasted chicken with carrots and potatoes […]

    · Reply
  • Tried this for dinner tonight,just how you have it here,my husband and i and both my boys loved it!!! Thanks it was great.

    · Reply
    • That’s great Katie! Thanks for using my recipe!

      · Reply
  • Weekly Menu 9/22-9/28

    […] Roasted Drumsticks and Potatoes with French Bread Tuesday (taco) Chicken Quesadillas with beans and a salad Wednesday Spaghetti […]

    · Reply
  • Weekly Menu 4/7-4/13

    […] Skinny Fettuccini Alfredo with Caesar Salad Tuesday (Taco) Cheese Enchiladas and Salad Wednesday Oven Roasted Chicken with Veggies and Potatoes Thursday Cream Cheese Burgers, Fries, and Fruit Friday (Pizza) Pepperoni and Olive Pizza with […]

    · Reply
  • Weekly Menu 1/20-1/26

    […] side Tuesday (Taco) PW’s Chicken Tacos Wednesday (Crockpot) Sloppy Joes and Fries Thursday Roasted Chicken and Potatoes Friday Pizza Night Saturday Barbecue Pork Chops with Cheddar Potato Bake  and Side Salad […]

    · Reply
  • Weekly Menu 3/31-4/6

    […] Creamy Chicken Stew and Biscuits Thursday Cooking Class Friday Pizza and Salad Saturday Oven Roasted Chicken and Potatoes Sunday BLT Sliders and Kettle Chips « Cooking with Gracie: No Bake Raspberry […]

    · Reply
  • Kayla

    I cannot wait to try this recipe, it looks delicious! I am just wondering if this would also work in a slow cooker?

    · Reply
    • I think if you were to wrap it in foil and place it in the slow cooker it could work, it just wouldn’t have the same kind of browning and crispiness 🙂

      · Reply
  • […] I saw this amazing one dish chicken recipe on […]

    · Reply
  • Phyllis

    If you want to use chicken breasts to the one pot chicken and potatoes, how many would you use to replace the 8 thighs?

    · Reply
    • Since recipe figures about 2 drumsticks per person, you would want at least 1 chicken breast per person. So for this recipe I would use 4 chicken breasts.

      · Reply
  • Patricia

    Made this tonight and it was a hit with my husband, 14 yr old son and 6 yr old daughter! This is rare to be a hit with all three. Thank you for the recipe!!

    · Reply
  • I am just wondering why do you need to rinse the chicken?

    · Reply
    • Hmmm… I rinse them because I don’t know who handled it before it was packaged. It’s just easier to sleep at night if I do 🙂

      · Reply
  • Betty Jo

    I’m wanting to add this to my meal calendar for this week to try out. One of my questions is this: I don’t see a liquid in the list of ingredients except for an advertising link for swansons. Do we need a broth or anything. If so, how much. Thanks so much for posting what looks like will be a yummy comforting dish.

    · Reply
    • Hi Betty,
      There’s no liquid in this recipe. The liquid is produced by the meat and then absorbed by the potatoes 🙂

      · Reply
    • Lynne

      Trust the recipe. I have made this a few times now exactly per the recipe and it works beautifully every time. 🙂

      · Reply
  • Your recipe is PERFECT… In every single detail… I made it and it’s GREAT! Thanks

    · Reply
  • kim

    Hello! How long and at what temperature do you think I should cook this if I cut the recipe in half? My husband would love this!!

    · Reply
  • Felicia

    Like the recipe. Can I use squash instead of carrots?

    · Reply
    • I don’t see why not Felicia. Just cut it to about 1 inch cubes so they have enough time to cook through.

      · Reply
      • How about other vegetables? I have frozen pea and broccoli on hand. Should I add them at the beginning or no?

        · Reply
        • If you want to add them, you can do so 20 minutes before the end of baking because both broccoli and peas cook very quickly.

          · Reply
  • Какая красота, просто обожаю курочку!!!

    · Reply
    • Amity

      This translates as “What a Beauty, I love buckwheat!!!
      Maybe whoever posted this served it with buckwheat, otherwise, I don’t get it!
      Anyway, the recipe looks wonderfully easy. I’m tired and have all the ingredients, so guess what’s for dinner tonight!
      Thanks for the recipe!

      · Reply
      • Hi Amity, that comment was in Russian and is translated as “what a beauty, I love chicken” 🙂

        Hope your dinner was delicious!

        · Reply
  • Martha

    Is there a mistake in the recipe? It says 4 tsp. of pepper.

    · Reply
  • Michelle

    This was awesome!! So you know, this is whole 30 compliant! ! Thank you so much

    · Reply
  • Kattie

    Do you think it would be okay to make a head, freeze, and then take out the night before to defrost?

    · Reply
  • […] Roasted Drumsticks made using this recipe (just don’t add the potatoes otherwise follow the rest of the […]

    · Reply
  • brittygarza

    Can I use a cookie sheet?

    · Reply
    • No, because the juice will leak off the sheet and onto the bottom of your oven – it will be one big and stinky mess))

      · Reply
      • Lynne

        I think she meant inside a baking tray to reduce anything sticking. I used a non stick barbecue baking sheet inside a tray or pan whenever I am roasting vegetables to make clean up easier.

        · Reply
        • Hmm… If you use parchment paper to line your baking sheet nothing should stick to it already. The point is, this can be baked in anything as long as there are borders to catch any juice and non stick surface to prevent sticking 🙂

          · Reply
  • […] Weds – 6th:  Old Fasioned Meatloaf, roasted sweet potatoes, roasted broccoli Thurs – 7th:  Roast chicken drumsticks with potatoes, carrots, and butternut squash (note that this recipe has a few mistakes listed; I […]

    · Reply
    • lisa

      I want to do this in a crock pot tonight. Any changes you would make?

      Can’t wait!

      · Reply
  • I made this tonight and it was so good! Best part though was that it was so easy!! Thank you! Thank you!

    · Reply
  • Tiff

    I am going to do this, with carrots and Brussel sprouts!!! maybe a little bacon and some red onion.

    · Reply
  • […] Roasted Drumsticks and Potatoes (One Pot Meal) – Let the Baking Begin! […]

    · Reply
  • Renee

    Great recipe! My family been making this for years. The only difference is we add onions and on the last 30 mins of cooking the meat and potatoes we add cream of mushroom and cream of chicken. Soooo good!

    · Reply
  • Jodi

    This looks relish! I am going to make it tonite and add kale too!

    · Reply
  • Kay Rogers

    This is one of my favorite meals of all time! So easy, simple and delicious. I make it all the time and add onions and celery. I use baby carrots to make it even easier. It is wonderful!!! Thank you for this awesome recipe.

    · Reply
  • sparx'nsparkie

    made this last night, couldn’t believe how easy and yummy it was! I didn’t have carrots so added green beans and onions with the potatoes instead.
    Thank you!

    · Reply
  • Sandy

    Hi Marina,
    I love this recipe and have made it several times. I follow it exactly and it tastes yummy. My only issue is sometimes the veggies will get stuck to the foil. What am I doing wrong?

    · Reply
    • Lynne

      I line my roasting pan with barbecue sheets and nothing sticks. (I do this for whatever I roast – makes life so much easier!)

      · Reply
      • Sandy

        Thanks Lynne those look pretty awesome, I will pick some up!

        · Reply
    • That’s just something that happens unfortunately, unless you use parchment paper or a non-stick baking sheet, but they tend to stick a little bit still. If you turn the potatoes cut side up, they will stick less, but I find they they crisp up better if they’re cut side down. Just try to turn them a couple of times during the roasting process, so they don’t have the time to stick too hard.

      · Reply
  • Тамара

    I looove this recipe, cooked 3 times last week and cannot stop, hehe. So easy and ochen’ vkusno!
    Thanks Marina for being a true inspiration. You make me want to treat my family with some really good food! I need sometimes a kick;-)

    · Reply

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