Roasted Chicken Drumsticks with Paprika Potatoes
One-pan roasted chicken drumsticks and potato wedges coated in a savory tomato-spice marinade with garlic and oregano. The drumsticks develop a caramelized exterior while the potatoes soften and absorb the flavors. Ideal for weeknight family dinners or casual entertaining. This version combines the marinade and baking techniques for concentrated flavor and minimal cleanup.
Ingredients
- 8 chicken drumsticks
- 2 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 pinch black pepper
- ½ tablespoon salt
- ½ teaspoon mixed spicescumin+coriander blend1:1spices
homemade option
- 1 teaspoon sweet paprika
- ½ teaspoon oregano, dried
- 7 tbsp water
- 1 clove garlic, crushed
- 2 potatoes, medium, halved
- tomato seasoning powder, optional(optional)
- 1 teaspoon salt, for potatoes
- 3 tablespoon olive oil, or neutral oil
- 1 tomato, wedged
Instructions
- 1
Score the chicken drumsticks with shallow cuts.
- 2
Whisk tomato paste and olive oil until combined.
- 3
Stir in salt, mixed spices, paprika, oregano, water, and crushed garlic.
- 4
Coat drumsticks with sauce and let sit 15 minutes.
- 5
Cut potatoes in half lengthwise, then cut each half into three strips.
- 6
Toss potato strips with salt, black pepper, paprika, and olive oil.
- 7
Oil a baking sheet and arrange drumsticks in a single layer.
- 8
Distribute potatoes around the drumsticks.
- 9
Scatter tomato wedges over everything.
- 10
Brush remaining sauce over drumsticks.
- 11
Cover with foil and bake until drumsticks are cooked through and potatoes are tender.
- 12
Serve hot.
Tips
Score the drumsticks before marinating to allow the spice marinade to penetrate deeper and season the meat throughout.
Arrange drumsticks skin-side up and potatoes in a single layer to ensure even browning and prevent steaming.
If potatoes are large, cut them smaller so they finish cooking at the same time as the drumsticks.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 160°C until warmed through.
Marinate drumsticks up to 8 hours in advance. Prepare potatoes and store separately until ready to bake.
Serve hot directly from the baking sheet family-style, or plate individually with fresh lemon wedges and crusty bread.
Common Mistakes
Do not skip marinating to avoid bland, dry drumsticks.
Do not crowd the baking sheet to avoid steaming instead of roasting.
Do not use foil longer than necessary to allow browning in the final minutes.
Substitutions
homemade option
FAQ
Can I prepare this ahead of time?
Yes, marinate the drumsticks for up to 8 hours. Cut and season potatoes separately, then combine everything and bake when ready. Total active time before baking is under 15 minutes.
What if my potatoes are very large?
Cut them into smaller pieces or parboil for 5 minutes before combining with drumsticks to ensure they finish cooking at the same time as the chicken.
How long can I keep leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Not recommended for freezing due to texture changes in potatoes and chicken skin.