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Chicken Drumsticks with Vegetables


Rate this recipe 3.3/5 (14 Votes)


  • 8 chicken drumsticks
  •   1 1/2 lbs of carrots
  •   1 1/2 lbs of potatoes
  •   2 onions
  •   generous 3/4 cup chicken broth
  •   oil
  •   salt, pepper, tarragon
  •   Espelette pepper (optional)


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Budget Friendly


Step 1

Preheat oven to 410 ° F

Step 2

Oil a large baking dish.

Step 3

Arrange the drumsticks. Salt and pepper and sprinkle with tarragon.

Step 4

Peel, wash and cut vegetables into small pieces - the carrots and potatoes into cubes. Slice the onions.

Step 5

Arrange vegetables around the meat.

Step 6

Baste meat and vegetables with the chicken stock.

Step 7

Bake for about 45 minutes, basting with cooking juices several times.

Step 8

Once the meat and vegetables are cooked, transfer the broth to a saucepan to make a gravy. Ad more chicken stock if you need more. Add a little flour to thicken.

Step 9

Sprinkle drumsticks with a pinch of Espelette pepper or paprika.

Step 10

Coat the vegetables and chicken with gravy.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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