Description
Discover how to make a delicious one pan herb roasted chicken drumsticks with potatoes and carrots recipe. Easy, flavorful, and perfect for a family meal.
Ingredients
- ½ cup table salt
- 2 quarts water, cold
- 4 large chicken drumsticks, skin-on
- ½ teaspoon sage, dried
- ½ teaspoon parsley, dried
- ½ teaspoon thyme, dried
- ½ teaspoon rosemary, dried
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder, not garlic salt
- ¼ teaspoon onion powder
- 2 tablespoon (30 ml) s unsalted butter, softened to room temperature
- ¼ cup mayonnaise
- 1 small Vidalia onion, sliced into 1/2-inch rings, a few rings separated to create varying sizes
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1-inch pieces; may substitute 1 cup (240 ml) baby carrots
- 1 large lemon, half the lemon juiced, the other half cut into 5 thin slices
- ⅔ cup chicken stock
- Kosher salt, to taste
- Black pepper, to taste
- ¼ cup pan drippings, or a combination of drippings and broth to equal 1/4-cup
- ¼ cup all-purpose flour
- Chicken stock, amount will vary dependent upon desired consistency of gravy
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Dissolve the table salt fully in cold water until it’s clear. Submerge the chicken legs in this brine and chill for 30 minutes. Afterward, take them out and let them drain on paper towels. Set your oven to 400°F.
- Cut the potatoes into 1-inch segments after peeling. Do the same for the carrots, or just use baby carrots. Remove the outer layer of a Vidalia onion and cut it into 1/2-inch slices, making sure to separate a few rings for variety.
- In a separate bowl, blend the mayonnaise with the softened butter until smooth. Add the dried herbs: sage, parsley, thyme, and rosemary, along with the smoked paprika. Sprinkle in the garlic and onion powders, and mix thoroughly. Dry the chicken legs and coat them with the mayonnaise-butter blend.
- Lay the onion slices at the bottom of the roasting pan, followed by the potatoes, carrots, and finally, lemon slices in an even layer. Position the drumsticks on top of the vegetables, with the skin facing up. Pour in a bit of chicken stock, add the juice from half a lemon, and season with Kosher salt and black pepper.
- Place the dish in the oven and roast until the chicken’s internal temperature reaches 165°F, checking with an instant-read thermometer. While roasting, baste the veggies with the pan juices several times to enhance browning. If the skin needs more crispness at the end, broil for 2-3 minutes, but keep a close eye on it to avoid burning. Carefully take the roasting pan out of the oven. Transfer everything to a serving dish, loosely covering it with foil to keep warm, and let it rest for 10 to 12 minutes while you prepare the gravy.
- Set the roasting pan with the drippings on a burner over medium-high heat, taking care as it will be hot. Scoop some of the hot liquid into a bowl, add flour, and stir until smooth. Return this mixture to the pan and whisk over medium-high heat until it thickens. Gradually add more chicken stock, whisking continuously to reach your preferred gravy consistency. The amount of stock can vary from a few tablespoons to a cup, depending on your preference for thickness.
- Serve a portion of the roasted vegetables, a drumstick, and any resting juices on each of four plates. Offer the gravy at the table for guests to pour over their chicken and vegetables. Enjoy your meal!
Notes
- Marinate chicken drumsticks in herb butter mixture for enhanced flavor before roasting.
- Baste vegetables with pan juices regularly for moist and flavorful results.
- Pat chicken drumsticks dry before coating with herb butter mixture for crispy skin.
