Ultimate Golden Chicken Drumstick Traybake with Potatoes & Carrots

gluten-free ⓘ

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 6 bone-in, skin-on chicken drumsticks
• 1 1⁄2 lb baby potatoes, halved or quartered
• 4 medium carrots, cut into chunky pieces
• 1 red bell pepper, chopped
• 3 tablespoons olive oil
• 2 tablespoons melted butter
• 4 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/2 cup low-sodium chicken broth
• 1 1⁄4 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon chili flakes (optional)
• 3 tablespoons chopped fresh parsley (divided)

Instructions

1. Preheat oven to 400°F (200°C) and grease a large baking dish.
2. In the baking dish, combine the potatoes, carrots, and red bell pepper with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
3. In a separate small bowl, whisk together the remaining olive oil, melted butter, minced garlic, lemon juice, paprika, oregano, thyme, chili flakes (if using), and the rest of the salt and pepper.
4. Dry the chicken drumsticks and coat them thoroughly with the prepared garlic herb butter.
5. Place the chicken on top of the vegetables in the baking dish and pour the chicken broth around the edges.
6. Bake uncovered for 25 minutes.
7. Remove from oven, spoon pan juices over the chicken, and stir the vegetables.
8. Return to the oven and roast for an additional 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
9. Optional: Broil for 1-2 minutes to enhance color, then let the chicken rest for 5 minutes.
10. Garnish with the remaining parsley and serve with the pan juices.