One Pan Chicken Drumsticks and Potatoes

Not Entirely Average

Dark meat lovers rejoice because this method for Roasted Chicken Drumsticks and Potatoes is truly an outstanding one pan wonder!

After a 30 minute saltwater brine, drumsticks roast atop potatoes, Vidalia onions, chopped or baby carrots, and fresh lemon for a dish of simple ingredients PACKED with so much flavor.


– chicken drumsticks – sage – parsley – potatoes – carrots – lemon

Stir table salt in cold water ensuring the salt dissolves completely and the water is no longer cloudy.


Submerge the legs and refrigerate 30-minutes. Remove from the brine and lay on a paper towel to drain.


Peel and cut the potatoes into 1-inch chunks. Peel and cut carrots, too, or use a cup of baby carrots. Peel the outer skin from a Vidalia.


In a small bowl, mash mayonnaise with soft butter. Add dried sage, parsley, thyme, rosemary, and smoked paprika.


Sprinkle with garlic and onion powders and mash until very well combined. Pat the legs dry and smear the mayonnaise-butter mixture onto each piece.


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