One Pan Chicken Drumsticks and Potatoes

5 from 57 votes

One Pan Chicken Drumsticks and Potatoes

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

Prep Time25

Cook Time55

Resting Time10

Total Time1 30

Course: Main Course

Cuisine: American, Southern

Servings: servings, 1 drumstick and 1/4 vegetables per serving

Author: Jenny DeRemer

Cost: $0.68 per serving

Equipment

carbon steel roaster I am using this one
or a high-sided casserole dish please note that heat conduction is less efficient in a casserole dish versus carbon steel likely resulting in longer cook times

Ingredients

brine

½ cup table salt
2 quarts water cold
4 large chicken drumsticks skin-on

rub and vegetables

½ teaspoon sage dried
½ teaspoon parsley dried
½ teaspoon thyme dried
½ teaspoon rosemary dried
¼ teaspoon smoked paprika
¼ teaspoon garlic powder not garlic salt
¼ teaspoon onion powder
2 tablespoons unsalted butter softened to room temperature
¼ cup mayonnaise
1 small Vidalia onion sliced into 1/2-inch rings, a few rings separated to create varying sizes
2 medium potatoes peeled and cut into 1-inch pieces
2 medium carrots peeled and cut into 1-inch pieces; may substitute 1 cup baby carrots
1 large lemon half the lemon juiced, the other half cut into 5 thin slices
⅓ cup chicken stock
Kosher salt to taste
black pepper to taste

pan gravy

¼ cup pan drippings or a combination of drippings and broth to equal 1/4-cup
¼ cup all-purpose flour
chicken stock amount will vary dependent upon desired consistency of gravy
Kosher salt to taste
black pepper to taste

Instructions

brine the chicken legs

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. Preheat your oven to 400°F.

prep the vegetables

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. Slice into 1/2-inch rings, separating a few to end up with varying sizes.

mix the rub

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.

assemble the roaster in layers

First, place onion rings, then potatoes and carrots, and finally lemon slices into the bottom of the roaster in as even a layer as possible. Rest the drumsticks skin side up on the 'rack' of vegetables. Add a small amount of broth, half the juiced lemon, and season with Kosher salt and black pepper.

roast

Load into the oven and roast until the internal temperature reaches 165°F with instant-read thermometer. During the roast, baste the vegetables with the pan juices several times to encourage browning. If at the end the skin requires additional crisping, broil for 2-3 minutes. Do not walk away as drippings are prone to smoking if not monitored. CAREFULLY remove the roaster from the oven. Remove contents to a serving platter. Place aluminum foil over the platter creating a 'loose tent' on top. Rest for 10 to 12-minutes while making the gravy.

pan gravy

Place roaster with drippings atop a burner over medium-high heat, handling carefully as it will still be hot. Ladle out some hot liquid into a bowl and add flour. Stir with a fork to break up the flour and stir until smooth. Add the flour mixture back to the drippings and whisk of medium-high heat until thickened. Slowly stream in additional chicken broth, whisking vigorously until reaching desired consistency. This amount could be anywhere from a couple of tablespoons to a cup depending on how thick or thin you like your gravy.
Plate a quarter of the roasted vegetables, a drumstick, and any juices that accumulated on the serving platter during the rest onto four plates. Pass the gravy tableside for eaters to spoon over their chicken and veg. Enjoy!

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Use table salt or iodized salt only when indicated. This particular recipe calls for both table salt and Kosher salt.

Refrigerate Leftovers in an airtight container under refrigeration up to 3 days.

Variations to The Method:

Incorporate Brussels sprouts or fresh trimmed green beans in conjunction with or in place of the carrots

Bone-in chicken thighs my be substituted for the drumsticks but should still be brined

Add a garlic cloves just beneath the drumsticks for a garlicky variation of the finished dish

Add fresh rosemary branches during the final 10 minutes of the roast, pressing it down until submerged in the drippings

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