One-Pan Spiced Chicken Drumsticks and Potatoes
Juicy chicken drumsticks and thighs coated in paprika, garlic, and mayonnaise, roasted with seasoned potato wedges on one tray until golden and flavorful.
Equipment
- 1 Large mixing bowl
- 1 | Garlic press |
- 1 | Baking tray |
- 1 | Parchment paper |
- 1 | Knife |
- 1 | cutting board |
- 1 Tongs
Ingredients
- 8 | | chicken drumsticks and thighs | bone-in
- 2 | tbsp | paprika |
- 1 | tsp | black pepper |
- 1 | tsp | salt |
- 4 | cloves | garlic |
- 4 | tbsp | mayonnaise |
- 3 | tbsp | oil | divided
- 6 | | medium potatoes | peeled and cut into wedges
- 1 | tsp | paprika | for potatoes
Instructions
- Place chicken in a bowl and season with paprika, black pepper, and salt.
- Add pressed garlic, mayonnaise, and 2 tablespoons oil; mix until fully coated.
- Peel and cut potatoes into wedges; spread on a parchment-lined tray.
- Season potatoes with remaining paprika, salt, and 1 tablespoon oil; toss well.
- Arrange marinated chicken pieces on top of the potatoes.
- Cover the tray with parchment and bake at 400°F for 45 minutes.
- Remove parchment and bake 10 more minutes until golden and crisp.
- Rest 5 minutes, then serve with a fresh cucumber-tomato salad.
- Tip: Cut potatoes into even sizes so they finish cooking at the same time as the chicken.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat in a 350°F oven to keep the chicken skin and potatoes crisp.
Substitute yogurt for half the mayonnaise for a lighter version.
Add a pinch of chili powder if you prefer more heat.
Reheat in a 350°F oven to keep the chicken skin and potatoes crisp.
Substitute yogurt for half the mayonnaise for a lighter version.
Add a pinch of chili powder if you prefer more heat.