One-Pan Roasted Chicken Drumsticks with Veggies & Guac

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4
Calories: ~520 kcal per serving

Ingredients:

6 chicken drumsticks

3 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

1 tsp dried oregano

Salt & black pepper to taste

4 medium yellow potatoes, diced

2 large carrots, sliced

1 red bell pepper, sliced

1/2 cup sweet corn kernels

1/2 cucumber, sliced

1 ripe avocado, sliced

1/2 cup guacamole

Fresh parsley or cilantro, chopped

Instructions:

Preheat oven: Set oven to 200°C (400°F). Line a large baking dish or sheet with parchment paper.

Season the chicken: In a bowl, mix chicken drumsticks with 2 tbsp olive oil, garlic powder, paprika, oregano, salt, and pepper. Let sit while prepping vegetables.

Prep the veggies: Toss diced potatoes, carrots, and bell pepper with 1 tbsp olive oil, salt, and pepper.

Assemble on pan: Arrange seasoned drumsticks on the tray. Spread the veggie mix around the chicken in a single layer.

Roast: Bake for 35–40 minutes, flipping drumsticks once halfway through. Chicken should be golden and reach 75°C (165°F) internal temp. Veggies should be fork-tender.

Add fresh sides: Once out of the oven, top with sweet corn, cucumber slices, avocado, and a scoop of guacamole.

Garnish & serve: Sprinkle fresh parsley or cilantro on top. Serve hot or warm.

Notes & Variations:

Swap drumsticks for boneless thighs or tofu.

Add zucchini, red onion, or cherry tomatoes for more variety.

Store leftovers up to 3 days in the fridge – reheat in the oven for best texture.