Ingredients
8 Chicken Drumsticks (about 2–2.5 lbs)
2 large Sweet Potatoes
1 medium Red Onion
3 tablespoons Olive Oil
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Dried Thyme
1 teaspoon Salt
1/2 teaspoon Black Pepper
2 tablespoons Fresh Parsley (optional, for garnish)
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Peel sweet potatoes and cut into 1-inch cubes. Peel red onion and cut into thick wedges. Place in a large mixing bowl.
3. Pat chicken drumsticks dry with paper towels. Add to the mixing bowl with vegetables.
4. Drizzle olive oil over chicken and vegetables. Sprinkle smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Toss to coat evenly.
5. Spread chicken and vegetables in a single layer on the prepared baking sheet. Do not overcrowd.
6. Roast for 20 minutes at 400°F (200°C).
7. Flip chicken drumsticks and stir sweet potatoes. Reduce oven temperature to 375°F (190°C). Roast for another 25-30 minutes until chicken internal temperature reaches 165°F (74°C) and sweet potatoes are tender.
8. Remove from oven. Garnish with fresh parsley if desired. Let rest 5-10 minutes before serving.
Notes
Pat chicken dry for crispy skin. Don’t overcrowd the pan. Cut sweet potatoes uniformly. Use a meat thermometer for perfect doneness. Rest chicken after roasting. Line pan with parchment for easy cleanup. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 2 drumsticks with sweet potato mixture
- Calories: 490
- Sugar: 10g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 145mg