Dinner recipe · from the recipe book

Smoky Paprika Chicken Drumsticks with Rosemary Roots

Name: Smoky Paprika Chicken Drumsticks with Rosemary Roots
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 drumsticks (1,064 g) Chicken drumsticks, skin on, 8 drumsticks, patted dry; 3 cups cubed (420 g) Butternut squash, peeled, cut into 1-inch cubes; 2 medium (426 g) Russet potatoes, cut into 1-inch chunks; 4 medium (244 g) Carrots, cut into 1-inch pieces; 1 medium (110 g) Red onion, cut into wedges; 2 tbsp (30 g) Olive oil; 1 tbsp (8 g) Paprika (sweet or smoked), smoked; 4 cloves (12 g) Garlic, minced; 2½ tsp (3 g) Dried rosemary, crumbled; 2 tsp (2 g) Dried oregano; 1 tsp (6 g) Salt; ¾ tsp (2 g) Black pepper; ⅓ cup chopped (20 g) Fresh parsley, finely chopped; 2 tsp (4 g) Lemon zest; ½ lemon, juiced (24 g) Lemon juice; 3 tbsp grated (20 g) Grated Parmesan

Crisp-skinned drumsticks rubbed with smoked paprika, garlic and rosemary roast over golden butternut, potatoes and carrots, finished with a bright parsley-lemon gremolata and Parmesan.

Sheet pan
1 hr 10 min · 25 min hands-on
Serves 4
Italian
Gluten-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

8 drumsticks1,064 gChicken drumsticks, skin on8 drumsticks, patted dry
3 cups cubed420 gButternut squash, peeledcut into 1-inch cubes
2 medium426 gRusset potatoescut into 1-inch chunks
4 medium244 gCarrotscut into 1-inch pieces
1 medium110 gRed onioncut into wedges
2 tbsp30 gOlive oil
1 tbsp8 gPaprika (sweet or smoked)smoked
4 cloves12 gGarlicminced
2½ tsp3 gDried rosemarycrumbled
2 tsp2 gDried oregano
1 tsp6 gSalt
¾ tsp2 gBlack pepper
⅓ cup chopped20 gFresh parsleyfinely chopped
2 tsp4 gLemon zest
½ lemon, juiced24 gLemon juice
3 tbsp grated20 gGrated Parmesan

Steps

Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with foil or parchment.
Make the spice rub: stir together the paprika, rosemary, oregano, salt and black pepper in a small bowl.
In a large bowl, toss the butternut, potato, carrot and red onion with half of the olive oil and half of the spice rub. Spread them on the sheet pan, leaving gaps for the chicken.
In the same bowl, toss the chicken drumsticks with the remaining half of the olive oil, the remaining half of the spice rub and two-thirds of the garlic until coated.
Nestle the drumsticks among the vegetables and roast 25 minutes.
Turn the drumsticks and stir the vegetables, then roast 15 to 20 minutes more, until the vegetables are tender and browned and the chicken reaches 165°F (74°C) near the bone.
While it roasts, make the gremolata: mix the parsley, lemon zest and the remaining one-third of the garlic.
Drizzle the lemon juice over the pan, scatter the gremolata and the parmesan over the chicken and vegetables, and serve hot.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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Smoky Paprika Chicken Drumsticks with Rosemary Roots

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