Baked Drumsticks with Potatoes and Carrots
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!
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