Rustic Baked Chicken Drumsticks with Herbed Veggies

• 3–4 carrots, peeled and chopped into thick pieces
• 3–4 red or yellow potatoes, scrubbed and cubed
• 2 tbsp olive oil
• ½ tsp dried thyme
• ½ tsp dried oregano
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven: Set your oven to 200°C (400°F) and allow it to fully preheat while you prepare the ingredients. This ensures an even bake and helps the chicken brown properly.
2. Marinate the chicken: In a large bowl, toss the chicken drumsticks with olive oil, minced garlic, paprika, thyme, rosemary, salt, pepper, and lemon juice. Massage the seasoning into the meat to coat evenly. Set aside to marinate briefly while prepping the vegetables. This step builds flavour and helps tenderise the chicken slightly before roasting.
3. Prepare the vegetables: In a separate bowl or directly in a large baking dish, combine the chopped carrots and cubed potatoes. Drizzle with olive oil and sprinkle with dried thyme, oregano, salt, and pepper. Toss well to coat the vegetables evenly. Spread them out into a single layer in the baking dish so they roast rather than steam.
4. Arrange the chicken: Nestle the seasoned drumsticks on top of the vegetable mixture, ensuring even spacing for proper browning. You can also partially tuck them between the veggies for more flavour exchange during roasting.
5. Bake: Place the dish in the preheated oven and bake uncovered for about 50 minutes. Halfway through, use tongs to rotate the drumsticks and stir the vegetables gently to ensure even roasting. The chicken is done when golden on the outside and the internal temperature reaches 75°C (165°F). Vegetables should be fork-tender and caramelised at the edges.