Oven-Roasted Chicken Drumsticks with Baby Potatoes
Golden, juicy chicken drumsticks marinated in a garlicky mustard cream and roasted alongside tender baby potatoes — this is the kind of comforting, crowd-pleasing dinner that comes together with minimal effort and delivers maximum flavor.
🛒 Ingredients
6 servings
- 2.2 lbs (1 kg) chicken drumsticks
- 2.2 lbs (1 kg) baby potatoes
- 4 garlic cloves
- 1 yellow onion
- 2 tablespoons Dijon mustard
- 1 teaspoon chicken bouillon powder
- 6 tablespoons olive oil
- Fresh parsley, chopped, to taste
- Salt and freshly ground black pepper
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Directions
- 1
Peel the baby potatoes and parboil them in salted water for 10–12 minutes until just barely tender — they should still hold their shape. Drain and set aside.
- 2
In a blender, combine the garlic cloves, onion, Dijon mustard, and bouillon powder. While blending, slowly drizzle in the olive oil until you get a smooth, creamy marinade.
- 3
Pat the chicken drumsticks dry with paper towels, then toss them with the marinade. Add the parboiled potatoes and mix well so everything is evenly coated.
- 4
Spread the chicken and potatoes in a single layer in a large roasting pan. Scatter fresh chopped parsley on top.
- 5
Roast in a preheated oven at 475°F (245°C) for about 30 minutes until the skin is deep golden and starting to crisp.
- 6
Lower the temperature to 350°F (180°C) and continue roasting for another 20 minutes until the chicken is cooked through and the potatoes are fork-tender.
- 7
Rest for 5 minutes before serving. Great alongside steamed rice or a crisp green salad.
💡 Chef's Tip
Marinating the chicken for at least 2 hours (or overnight) in the fridge gives much deeper flavor and extra-crispy skin. Try adding smoked paprika or fresh thyme to the marinade for a different twist.
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Same category — Poultry
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