There are some foods that will always pair well together, kind of like a really good PB and J sandwich, or spaghetti and meatballs. I like to think that baked chicken legs/drumsticks go perfect with roasted potatoes: both have a deliciously crisp texture, juicy on the inside, and can be made on the same sheet pan at the same time. WIN!Jump to Recipe
I stumbled upon Primal Palate seasoning a few years ago via Thrive Market (I mean, what else?) and have been a devout fan ever since. I LOVE their New Bae seasoning for chicken specifically: it has a night subtle kick to it, and reminds of a creole or cajun seasoning. I’ve had to buy a large bag to replace the jar of seasoning I bought last year – the seasoning last quite a while and are incredibly clean for anyone who follows a specific diet or lifestyle. I make the drumsticks by rinsing and pat drying organic chicken drumsticks and throw them into a ziploc bag with a tablespoon of avocado oil and a generous sprinkling of the New Bae seasoning. I close the bag and shake to make sure all the chicken is coated evenly. I’ll usually do this the night before I want to make the chicken so that the seasoning seeps into the chicken and marinades for longer, resulting in super tender and juicy chicken.
When I make potatoes, I prefer baby or fingerling, so I had multi-colored baby potatoes for this so I sliced them in half and tossed in salt, pepper, dried rosemary (this is my go-to for all of my veggies too) and avocado oil. I assemble the chicken on an aluminum-lined baking sheet and then add the potatoes around the chicken, making sure some are turned on its side, back, and facing downward (so that all the potatoes cook with a variety of sides being crispy – it’s a weird thing I do, no judgment!)Jump to Recipe
The chicken and potatoes roast/bake at 400* for 55 minutes. I’ve tried out a variety of different temps and times and this seems to be the perfect combo of heat and length of time in the oven. The chicken gets insanely juicy and flavorful, and the potatoes are exceptionally crisp paired with the chicken. The next time I make this I plan to use a different seasoning on the potatoes (maybe garlic and thyme?) and for the chicken some Adobo (from Primal Palate as well). I’ll bet this will easily become a staple in your house!
Baked Chicken Drumsticks with Roasted Baby Potatoes
A classic pairing of juicy, tender chicken drumsticks and roasted rosemary baby potatoes. Doesn't get any easier than tossing chicken in seasoning, potatoes with some rosemary and oil, baking it all on the same sheet pan! Dinner ready in under an hour – easy, peasy, and oh so tasty!
For the chicken
- 1 pkg chicken drumsticks usually has either 5 or 6 in a package
- 2 tbsp avocado or olive oil
- 3 tbsp New Bae seasoning or other blend of paprika, cumin, garlic powder, onion powder, salt, pepper, chipotle pepper, all spice.
For the baby potatoes
- 1 lb baby potatoes sliced in half
- 2 tbsp avocado or olive oil
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp dried rosemary
THE NIGHT BEFORE COOKING: Take chicken drumsticks and rinse, pat dry, and throw them in a ziploc or other bag/container with seasoning and choice of oil. Toss and mix until chicken is fully coated. Leave in refrigerator overnight.
DAY OF COOKING: Preheat the oven to 400*, line a baking sheet with aluminum foil, and place chicken on baking sheet.
Take the baby potatoes and slice in half, toss them into a medium mixing bowl with avocado or olive oil, salt, pepper, and dried rosemary.
Pour potatoes onto the same baking sheet as the chicken, spreading them out and around the chicken drumsticks. Bake at 400* for 55 minutes (can go up to 60 minutes if needed).