Step-by-Step Instructions
Preheat the oven: Heat to 400°F (200°C). Line a large rimmed sheet pan with parchment or foil.
Mix the marinade: Whisk olive oil, melted butter, garlic, paprika, thyme, salt, pepper, and chili flakes until emulsified and fragrant.
Coat the chicken: Pat drumsticks dry; toss in marinade to coat thoroughly. Rest 15–20 minutes if time allows.
Prep the potatoes: Spread sweet potatoes on half of the sheet; drizzle with a little oil, season with salt and pepper, and toss.
Arrange & roast: Set drumsticks on the other half in a single layer. Roast 35–40 minutes, flipping halfway, until skin is golden and internal temp hits 165°F (74°C).
Make the salad: While roasting, combine greens, cucumber, tomato, and onion; dress with olive oil, lemon juice, salt, and pepper.
Serve: Plate drumsticks and sweet potatoes with the fresh salad. Add herbs or a squeeze of lemon for brightness.
FAQs
Can I use chicken thighs instead?
Yes—bone-in thighs work well. Roast 30–35 minutes, checking for 165°F (74°C) doneness.
How do I get extra-crispy skin?
Dry the drumsticks thoroughly, use a wire rack set over the pan for airflow, and avoid overcrowding.
Is this good for meal prep?
Absolutely. Refrigerate in airtight containers up to 4 days; reheat in a 375°F (190°C) oven for best texture.
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