Roasted chicken drumsticks and potatoes are quick, easy, and delicious to make. It’s also a staple in many Greek households. Our trick is to marinate the chicken for at least 30 minutes. If you have time, let them marinate in the fridge for a few hours to get the most flavor-packed and juicy drumsticks. This marinade is loaded with all your favorite Mediterranean flavors including, lemon, garlic, oregano, and extra virgin olive oil.
Along with the chicken, you can also add a combination of potatoes or vegetables like carrots, onions, and cauliflower. You can also use either drumsticks or chicken legs for this recipe, both are convenient and make an easy, inexpensive dinner.
How do I know when the chicken is ready?
Once fully cooked, the chicken juices should run clear. You can also use a meat thermometer to ensure your chicken is fully cooked. Insert the thermometer into the thickest part of the chicken. When the chicken is ready, it should reach an internal temperature of 165°F- 170°F.
For the marinade
- 1 garlic clove, minced
- 1 onion, chopped
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- Zest from 1 lemon
- 2 tsp salt
- 2 tsp pepper
- 1 tsp paprika
- 2 tbsp dried oregano
- 1 tbsp mustard
For the chicken
- 1kg chicken drumsticks
- 1 pound potatoes, cut into wedges
- 2 onions, quartered
- 1 cup chicken broth
- Extra virgin olive oil
Instructions
- Combine all the marinade ingredients in a small bowl and mix well. In a large bowl, add the chicken drumsticks and pour the marinade on top. Gently massage marinade onto the chicken. Cover and refrigerate over at least 30 minutes to overnight.
- Preheat your oven to 425°F.
- Add potatoes and onions in a large baking dish. Add salt and drizzle with olive oil. Add the chicken broth and the chicken pieces and toss to mix everything together.
- Bake for 20 minutes. Remove from oven, mix, and bake for an additional 20 minutes. For crispy skin, broil for 5 minutes at the end of the baking time.