Juicy and tender baked drumsticks with potatoes and carrots are coming right up. They are seasoned to perfection and then tossed in a bed of veggies to create a savory and succulent high-protein comfort meal that pairs perfectly with white rice!
When I created this sweet honey mustard chicken recipe. I couldn’t wait to share the details. It’s marinated in a zesty sauce and then placed onto a bed of veggies to give you just the right amount of texture and flavor.
Ingredients For Baked Drumsticks with Potatoes and Carrots
- Chicken Legs- I used legs but you can use some juicy chicken thighs or chicken breast. They all work just fine.
- Honey Mustard- This is the star of this recipe. It not only adds a tangy flavor but it also helps in softening the chicken drumsticks.
- Vegetables- I used a mixture of mini potatoes and baby carrots. These two ingredients work together well to form the perfect chicken recipe.
- Browning- This will help to give your chicken that dark brown look that everyone loves.
- Seasonings– Italian seasoning, smoked paprika, chicken bouillon, and garlic powder.
- Chicken Broth- This will also help to tenderize your chicken and bring in a unique amount of flavor.
- Butter- this will add caramelization and richness.
A full list of ingredients can be found below.
How To Make Baked Chicken and Veggies?
Wash and Clean Chicken- Clean your chicken and pat dry.
Seasonings- Add your olive oil along with the assigned seasoning and honey mustard.
Mix Well- You won’t need to marinate the chicken. Mix all of the ingredients.
Sear- Add butter to the skillet. Once melted sear your drumsticks on each for 2 to 3 minutes. Remove from the skillet.
Chicken Broth- Add carrots, onions, sweet peppers, and potatoes to a baking dish.
Add Chicken- Place the chicken drumsticks into the dish and cover with an aluminum foil.
Bake- Place in a preheated oven for 30 minutes then remove the aluminum foil and place back into the oven until the meat becomes fall off the bone tender.
Variations/ Substitutions
- The potatoes can be replaced with regular-sized potatoes(chop them into bite-sized pieces.
- Italian seasoning substitute can be dried thyme.
- If you don’t have chicken broth on hand you can use water and add a little more seasoning to the baking dish before baking.
Baked Drumsticks with Potatoes and Carrots
Equipment
- 1 11 X 13 Baking Dish
Ingredients
- 4 to 6 Chicken Drumsticks
- 1 Cup Baby Carrots
- 1 Cup Baby potatoes halved
- 1 Cup Sweet peppers chopped (any of your choice)
- 1 Cup Onions Chopped
- 2 Cup Chicken Broth
- 2 Tablespoons Olive Oil
- 1 Teaspoon Garlic powder
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Chicken Bouillon
- 1 Teaspoon Smoked Paprika
- 2 Tablespoons Butter
- 2 tablespoons Honey Mustard
- 1 Teaspoon Browning optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a small bowl, add drumsticks, drizzle olive oil, and add the remaining ingredients. Mix well4 to 6 Chicken Drumsticks, 2 Tablespoons Olive Oil, 1 Teaspoon Garlic powder, 1 Teaspoon Italian Seasoning, 1 Teaspoon Chicken Bouillon, 1 Teaspoon Smoked Paprika, 2 tablespoons Honey Mustard, 1 Teaspoon Browning
- In a large oven-safe skillet or pan, melt the butter over medium-high heat. Add the chicken drumsticks and sear them for about 2-3 minutes on each side until they are browned.2 Tablespoons Butter, 4 to 6 Chicken Drumsticks
- Remove the chicken drumsticks from the skillet and set them aside.
- To the baking dish, add chicken broth, baby carrots, baby potatoes, chopped sweet peppers, and chopped onions.1 Cup Baby Carrots, 1 Cup Baby potatoes, 1 Cup Sweet peppers, 1 Cup Onions, 2 Cup Chicken Broth
- Return the chicken drumsticks to the skillet, placing them on top of the vegetables.
- Cover the baking dish with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes.
- After 30 minutes, remove the lid or foil and continue baking for an additional 15-20 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve over white rice
