Frequently Asked Questions
Can I use another cut of chicken?
Yes, thighs or wings also work. Just adjust cooking time based on size.
What kind of potatoes work best?
Yukon Gold, red potatoes, or Russets (for fluffier texture).
Can I add veggies to the tray?
Absolutely! Try carrots, onions, or zucchini—dice them evenly.
Do I need to flip anything?
No need to flip the chicken. Toss potatoes halfway through for even cooking.
Can I make it spicy?
Yes! Add cayenne pepper, chili powder, or hot sauce to the chicken seasoning.
How to store and reheat?
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes. Avoid microwaving to keep the skin crisp.
Ingredients
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Chicken drumsticks – 6
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Diced potatoes – 1 lb
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Olive oil – 2 tbsp
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Minced garlic – 2 cloves
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Paprika – 1 tsp
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Thyme – 1 tsp
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Salt – to taste
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Black pepper – to taste
Instructions
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Preheat oven to 375°F (190°C).
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In a bowl, toss the diced potatoes with olive oil, garlic, paprika, thyme, salt, and pepper. Spread them evenly on a baking tray.
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Pat the chicken dry with paper towels. Season with salt and pepper.
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Place chicken directly on the oven rack above the tray, allowing juices to drip onto the potatoes.
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Bake for 40 minutes, or until the chicken is golden and has an internal temperature of 165°F (74°C).
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Remove from oven. Let the chicken rest for 5 minutes. Serve alongside the flavorful potatoes.
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