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.comPinit

  • 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.comPinit

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.comPinit

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 done this with carrots, 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.comPinit

I serve oven roasted potatoes with sour cream and sprinkled with fresh scallions, but it’s definitely optional. Now go ahead and make this! You know you want to :)

One ‘Pot’ Meal {Roasted Drumsticks and Potatoes}
Prep time
Cook time
Total time
  • 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.
  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.

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

Bon appetite and don’t forget to Pin this to your “dinner ideas” folder on Pinterest. You’ll be glad you did, later!


    • says

      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).

  1. Caroline says

    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.

    • says

      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!

  2. says

    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.

    • says

      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!

  3. Toots23 says

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

    • says

      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.

  4. Cory says

    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.

  5. Lynne says

    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 :-)

  6. Jessica says

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

    • says

      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.

  7. says

    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 if you have any questions or would like to discuss the submission of more recipes and learn more about SavingStar. Thanks!!

    • says

      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!

    • says

      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!

      • Megan says

        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!

        • says

          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!

  8. Valentina says

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

  9. rachel says

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

  10. Melissa says

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

  11. says

    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!

  12. Tonya says

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

  13. Sally Hart says

    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!

    • jessica says

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

      • Lynne says

        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.

  14. Kayla says

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

    • says

      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 :)

  15. Phyllis says

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

  16. Patricia says

    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!!

  17. Betty Jo says

    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.

  18. kim says

    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!!


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