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- 8 chicken drumsticks - 4 cloves garlic, finely minced - 1 pound baby potatoes, halved - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - 2 tablespoons olive oil (divided) - Juice and zest of 1 fresh lemon - Salt and freshly ground black pepper to taste - 2 cups green beans, trimmed Gather these ingredients before you start cooking. Fresh herbs and garlic make this dish stand out. The chicken drumsticks bring great flavor and texture. Baby potatoes add a hearty touch, while green beans add color and crunch. Be sure to use fresh herbs! They enhance the taste much more than dried ones. The lemon juice and zest add a bright, zesty flavor that perfectly balances the dish. You can adjust the seasoning to your liking. If you love spice, feel free to add a pinch of red pepper flakes. This dish is versatile and lets you play with flavors. It's all about what makes you happy in the kitchen. - Preheat your oven to 425°F (220°C). - In a bowl, mix minced garlic, herbs, lemon juice, and 1 tablespoon of olive oil. - Add the chicken drumsticks to the bowl. - Coat them well in the marinade. - Let them sit for at least 15 minutes, or refrigerate overnight for more flavor. - On a large sheet pan, place the halved baby potatoes. - Drizzle them with the remaining olive oil, sprinkle with salt and pepper, and toss well. - Nestle the marinated drumsticks among the potatoes. - Add the trimmed green beans to the pan. - Roast the chicken and potatoes for 20 minutes. - After this, add the green beans to the pan. - Roast for another 15 to 20 minutes until the chicken hits 165°F (75°C). To get crispy chicken, space is key. When you place the drumsticks on the sheet pan, ensure they have room around them. This allows hot air to circulate and crisps the skin. If they are too close, they will steam instead of roast, leading to soggy skin. Marinating the chicken also plays a big role in flavor. Let it soak in the marinade for at least 15 minutes. For a stronger taste, marinate overnight in the fridge. This gives the herbs and garlic time to infuse into the meat. Roasting baby potatoes and green beans is simple. Cut the potatoes in half for even cooking. Toss them in olive oil, salt, and pepper before adding them to the pan. The green beans should be trimmed and added halfway through cooking. This helps them stay crisp and bright. To boost the flavor, combine the green beans with garlic and lemon zest. The lemon zest adds a burst of freshness, making the veggies more exciting. For a colorful plate, serve the chicken on a large wooden platter. Arrange the drumsticks next to the roasted potatoes and green beans. This makes your meal look inviting and tasty. Garnish with fresh herbs like parsley or thyme. A few lemon wedges add a pop of color and a hint of freshness. These small touches make your dish look even better. {{image_4}} You can switch up the flavors in this dish. If you want a break from garlic, try using onion powder and smoked paprika. These spices add a nice kick. You could also use Italian seasoning or a mix of cumin and coriander for a warm flavor. Feel free to experiment! Just remember to adjust the salt and pepper to match your new spices. You don't have to stick with just green beans and potatoes. Carrots, bell peppers, or zucchini work great too. Cut them into even sizes to ensure they cook well. If you want a lighter touch, try using asparagus or broccoli instead. These veggies offer fresh flavors and bright colors. This dish is super flexible for serving. You can pair it with fluffy rice or protein-packed quinoa for a full meal. A crisp side salad adds a nice crunch. If you're feeling creative, shred the chicken and wrap it in a tortilla for a tasty chicken wrap. You can even turn it into a sandwich for a fun lunch option. To keep your Garlic Herb Chicken Drumsticks fresh, place them in an airtight container. Make sure to separate the chicken from the veggies to maintain crispiness. Store everything in the fridge. You can keep them for about 3 to 4 days. If you notice any off smell or slimy texture, discard them. To reheat your chicken, the oven is your best friend. Preheat it to 375°F (190°C). Place the chicken on a baking sheet. Cover with foil to keep it moist, but remove the foil in the last 10 minutes to regain that crispy skin. Heat for about 20 minutes or until warmed through. You can freeze the Garlic Herb Chicken Drumsticks, too. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. They can last up to 3 months. When you’re ready to eat, thaw the chicken in the fridge overnight before reheating. Enjoy your meal again! Bake chicken drumsticks for about 35 to 40 minutes at 425°F (220°C). Start with 20 minutes for the chicken and potatoes. After that, add the green beans and roast for another 15 to 20 minutes. The chicken should be golden brown and the juices should run clear when done. Yes, you can use frozen chicken drumsticks. However, you need to thaw them first. Thaw them in the fridge overnight or use cold water. This helps the marinade soak in better, making the chicken more flavorful. The best way to check if chicken is cooked is by using a meat thermometer. Insert it into the thickest part of the drumstick. It should read 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink, and the juices should run clear. Yes, you can prepare the chicken drumsticks ahead of time. Marinate them the night before and store them in the fridge. This will give the chicken more flavor. You can also chop the veggies in advance to save time. Garlic herb chicken drumsticks go well with many sides. Here are a few ideas: - Creamy mashed potatoes - Crisp side salad - Steamed broccoli - Rice or quinoa - Garlic bread Each of these sides will add more flavor and balance to your meal. This recipe for garlic herb chicken drumsticks combines simple ingredients with easy steps. The roast technique gives juicy chicken and crispy veggies. Don’t skip marinating; it enhances flavor. You can adjust seasonings and veggies for your taste. Remember to store leftovers correctly for future meals. Whether you serve it with rice or veggies, this dish is sure to please. Enjoy your cooking adventure and share it with friends!

Garlic Herb Chicken Drumsticks Sheet Pan

Discover the ultimate Garlic Herb Chicken Drumsticks Sheet Pan Delight that will impress your family and friends! This easy recipe features juicy chicken drumsticks marinated in a flavorful garlic and herb mix, paired with roasted baby potatoes and vibrant green beans. Perfect for any weeknight meal, it's a one-pan wonder that saves you time on cleanup! Click to explore the full recipe and create this tasty dish tonight!
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Ingredients
  

8 chicken drumsticks

4 cloves garlic, finely minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

2 tablespoons olive oil (divided)

Juice of 1 fresh lemon

Salt and freshly ground black pepper to taste

1 pound baby potatoes, halved

2 cups green beans, trimmed

Zest of 1 lemon (for an added burst of flavor)

Instructions
 

Begin by preheating your oven to 425°F (220°C), ensuring a hot, even cooking environment for our chicken and vegetables.

    In a large mixing bowl, add the minced garlic, chopped rosemary, thyme, parsley, 1 tablespoon of olive oil, lemon juice, salt, and pepper. Stir well to create a flavorful marinade.

      Add the chicken drumsticks to the bowl, making sure they are thoroughly coated with the marinade. For optimal flavor, let the drumsticks marinate for at least 15 minutes at room temperature, or refrigerate them overnight for an intense herb flavor.

        On a large, rimmed sheet pan, arrange the halved baby potatoes. Drizzle with the remaining tablespoon of olive oil, sprinkle with salt and pepper, and toss to ensure they are evenly coated.

          Nestle the marinated chicken drumsticks amongst the potatoes on the sheet pan, making sure there is adequate space around each piece to promote even cooking.

            Roast the chicken and potatoes in the preheated oven for 20 minutes. After this time, carefully add the trimmed green beans to the sheet pan, gently tossing everything together to combine.

              Return the sheet pan to the oven and continue roasting for an additional 15-20 minutes, or until the chicken is cooked through, the juices run clear, and an instant-read thermometer reads 165°F (75°C).

                Once cooked, remove the sheet pan from the oven and zest the lemon over both the chicken and vegetables to elevate the aroma and freshness just before serving.

                  Allow the dish to rest for a few minutes before plating, letting the flavors settle and intensify.

                    - Prep Time: 15 mins | Total Time: 55 mins | Servings: 4

                      - Presentation Tips: Serve the drumsticks on a large wooden platter alongside the roasted potatoes and green beans. Garnish with additional fresh herbs and a few lemon wedges for a colorful and inviting look.