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Baked Drum with Vegetable Medley Recipe

American · Main course · 60 min total

Juicy baked chicken drumsticks paired with a colorful mix of roasted vegetables, all seasoned with aromatic herbs for a simple yet satisfying weeknight dinner.

Ingredients

• 8 chicken drumsticks (about 2 lbs)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 2 cups broccoli florets
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow onion, cut into wedges
• 2 tablespoons balsamic vinegar

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a small bowl, mix salt, pepper, garlic powder, paprika, and thyme. Pat drumsticks dry and rub with 1 tablespoon olive oil, then sprinkle seasoning mix evenly over drumsticks.
3. In a large bowl, combine broccoli, bell pepper, zucchini, and onion. Drizzle with remaining 1 tablespoon olive oil and balsamic vinegar, toss to coat.
4. Arrange drumsticks on one half of the baking sheet and vegetables on the other half in a single layer.
5. Bake for 40-45 minutes, flipping drumsticks and stirring vegetables halfway through, until chicken reaches 165°F internal temperature and vegetables are tender and lightly charred.
6. Let rest 5 minutes before serving.

Tips

• Substitute drumsticks with thighs or breasts; adjust cooking time as needed.
• Add other vegetables like carrots or cauliflower for variety.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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