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Crispy Oven Roasted Chicken Drumsticks with root vegetables
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Crispy Oven Roasted Chicken Drumsticks with Vegetables

Crispy Oven Roasted Chicken Drumsticks with Vegetables uses simple spices to create a delicious crispy chicken dinner in under 45 minutes.


  • 1 pound carrots, peeled and sliced into 1/4 inch strips
  • 1 medium onion, cut into wedges and then separated into slices
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 6 ;arge chicken drumsticks (with the skin on)
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic salt
  • 2 teaspoons onion powder
  • 2 teaspoons pepper


  • Space oven racks equal distance in oven.  You will be using both racks for this recipe. Preheat oven to 425° F.  Grab two baking sheets and line them with parchment paper.  Set aside.
  • Place prepared sliced carrots and onions on one of the baking sheets and drizzle with 1 tablespoon olive oil. Season with salt and black pepper, to taste, and toss to coat. Spread vegetables into a single layer and set aside.
  • Place a metal baking rack (cooling rack) on the other baking sheet and spray with non-stick cooking spray.
  • Pat drumsticks completely dry with paper towels. Sprinkle on all sides with 2 teaspoons smoked paprika, 2 teaspoons garlic salt, 2 teaspoons onion salt, and 2 teaspoons black pepper and arrange seasoned drumsticks on baking rack.
  • Place both baking sheets into preheated oven, with chicken on the upper rack. Roast for 20 minutes, then rotate both baking sheets and roast for another 15-20 minutes, or until an instant-read thermometer inserted into the chicken reads at least 165°F and the vegetables are tender and caramelized. (Depending on your oven and how thin you sliced the vegetables, they may be done a little sooner).
  • Remove each baking sheet from oven when ready and transfer chicken to a serving platter. Loosely cover chicken with aluminum foil and let rest for 5 minutes before serving with roasted root vegetables.