I make some version of this once a week. It’s a crowd-pleaser for sure (the crowd mostly being my kids!). And it’s so hands-off, I am loving it for days where we want to be outside or I’m busy doing something else until the last minute.
Time: 70 minutes (10 minutes hands-on)
- 5-10 organic free range skin-on chicken drumsticks
- Salt & Pepper (or another favorite seasoning)
- Extra Virgin olive oil
- Veggie of choice, like cauliflower, broccoli, sweet potatoes, or a combination of a few
Preheat oven to 400 degrees, and use your convection oven if you have it! (It’s like a giant air-fryer) Line two sheet pans with parchment paper. Put chicken on one sheet pan, drizzling with olive oil, and seasoning generously with salt and pepper or chosen seasoning. On the other sheet pan, put prepared veggies in a single layer, toss with olive oil, and season with salt and pepper.
If roasting sweet potatoes or other root veggie or squash, I’d recommend adding these at the same time as the chicken, and for a veggie that cooks a little faster, I’d add this about halfway through so that it finishes at roughly the same time as the chicken. I find that the chicken cooks reliably at 1 hour in my oven. You want the skin to be crispy, and the meat to be very tender. I often pre-set my oven to turn off one hour in, and after trying this a time or two with your oven, I highly recommend it. I come back to perfectly cooked chicken drumsticks ready for dinner! Experiment with the timing of your oven and you can make this a more hands-off meal as well. Enjoy!