Description
Juicy herb-marinated chicken drumsticks baked to perfection, served with creamy mashed potatoes and tender carrots. A comforting, balanced meal.
Ingredients
Scale
- 6 chicken drumsticks
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried parsley
- Salt and black pepper, to taste
- 4 medium potatoes, peeled and cubed
- 3 tbsp butter
- ½ cup milk (warm)
- 4 medium carrots, peeled and sliced
- 1 tbsp butter (for carrots)
- Extra salt, to taste
Instructions
- In a bowl, combine olive oil, garlic, thyme, rosemary, parsley, salt, and pepper. Coat chicken drumsticks well and marinate for 30 minutes.
- Preheat oven to 400°F (200°C). Place drumsticks on a baking sheet and bake for 35–40 minutes, flipping halfway through.
- While chicken bakes, boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and mash with butter, warm milk, and salt.
- Steam or boil carrots for 8–10 minutes until tender, then toss with butter and a pinch of salt.
- Serve chicken hot with a scoop of mashed potatoes and carrots on the side. Spoon pan juices over the chicken if desired.
Notes
Leftovers can be stored in the fridge for up to 3 days. For extra flavor, roast the carrots alongside the chicken. Pairs wonderfully with a green salad or dinner rolls.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking & Boiling
- Cuisine: American