# What You'll Need:
→ Poultry
01 - 8 chicken drumsticks (about 2.2 lbs)
→ Vegetables
02 - 1.5 lbs 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)
07 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
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 foil for easy cleanup.
02 - In a large bowl, combine olive oil, rosemary, thyme, garlic, smoked paprika, salt, and pepper.
03 - Add chicken drumsticks to the bowl and toss thoroughly to coat evenly. Remove drumsticks and set aside.
04 - In the same bowl with remaining marinade, add potatoes, carrots, and red onion. Toss until well coated.
05 - Spread vegetables in a single layer on the prepared sheet pan. Arrange drumsticks on top of vegetables.
06 - Roast in preheated oven for 40-45 minutes, turning drumsticks and stirring vegetables halfway through cooking. Chicken is done when golden and internal temperature reaches 165°F, and vegetables are tender.
07 - Remove from oven. Garnish with fresh parsley and serve with lemon wedges if desired.
