Roast chicken drumsticks and potatoes with Flour & Herbs Rotisserie Chicken Seasoning for an easy sheet-pan dinner with savory, golden edges.
Flour & Herbs recipes
Rotisserie-Style Chicken Drumsticks with Pan Potatoes
By Flour & Herbs. Total time includes resting or chilling where specified; cooking times can vary.
Directions
- Prepare the oven and tray. Heat the oven to 425°F (220°C), conventional. Line a large rimmed tray with foil. Pat the drumsticks dry with paper towels and cut the potatoes into even 1-inch chunks so they cook at a similar rate.
- Season separately. Toss the potatoes with 1 tablespoon olive oil and 1 teaspoon Rotisserie Chicken Seasoning. Rub the drumsticks with the remaining oil and 2 teaspoons seasoning. Arrange everything in one layer with space between pieces; use two trays if crowded.
- Roast and check doneness. Roast for 40–50 minutes, turning the chicken and potatoes after 25 minutes. Check several drumsticks in the thickest part without touching bone: each must reach at least 165°F (74°C). The potatoes should have browned edges and tender centers. If one component finishes first, transfer it to a clean plate and continue cooking the other.
- Rest and serve. Rest the cooked chicken for 5 minutes, then serve with the potatoes and lemon wedges. Spoon any cooked pan juices over the chicken, keeping them off the potatoes if you want to preserve their crisp edges.
Estimated nutrition: 520 calories per serving (1/4 of the recipe). Includes listed toppings and sauces; excludes suggested accompaniments. Actual values vary with brands and portions.
Before you start
Use a large rimmed tray and food thermometer. Plan space between the drumsticks and potatoes; two trays are better than a crowded single tray.
Cooking tips
Dry chicken skin before seasoning and check several pieces for doneness without touching bone. If potatoes lag behind, remove cooked chicken and continue roasting them.
Serving ideas and variations
Serve with a green salad, steamed beans or slaw. Squeeze lemon over the chicken at the table, keeping the potatoes dry if you want crisp edges.
Storage and reheating
Refrigerate chicken and potatoes within 2 hours in shallow covered containers and use within 3 days. Reheat in the oven, covering the chicken if its skin browns too quickly. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).