This Ultimate One-Pan Roasted Chicken Drumsticks with Veggies & Guacamole is a complete meal made for busy weeknights. Juicy, seasoned chicken drumsticks roast alongside tender vegetables, creating a flavorful, hands-off dinner with minimal cleanup. The fresh homemade guacamole adds a creamy, bright contrast that elevates the dish into something both comforting and vibrant. Simple to make, nourishing, and customizable, this recipe is ideal for families and meal-prep lovers alike.
Ingredients
For the Chicken & Vegetables
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6 chicken drumsticks
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3 medium yellow potatoes, cubed
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2 carrots, sliced
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1 red bell pepper, diced
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3 garlic cloves, minced
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2 tablespoons olive oil
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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1 teaspoon salt
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½ teaspoon black pepper
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2 tablespoons chopped fresh parsley (plus extra for garnish)
For the Guacamole
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2 ripe avocados
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Juice of ½ lemon
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Salt to taste
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Optional: minced garlic or chopped cilantro
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
2. Season the Chicken
In a large mixing bowl, add the chicken drumsticks.
Add olive oil, smoked paprika, oregano, salt, black pepper, minced garlic, and half of the chopped parsley.
Toss until the chicken is evenly coated with the seasoning.
3. Add the Vegetables
To the same bowl, add the cubed potatoes, sliced carrots, and diced red bell pepper.
Mix well so the vegetables absorb the remaining seasoning and oil.
4. Arrange on a Sheet Pan
Spread the chicken and vegetables onto a large baking sheet or roasting dish in a single layer to ensure even cooking.
5. Roast
Bake for 40–45 minutes, flipping the drumsticks and stirring the vegetables halfway through.
Cook until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
6. Prepare the Guacamole
While the chicken roasts, mash the avocados in a small bowl.
Add lemon juice and salt.
Mix until smooth or keep it chunky if preferred.
Optional additions: minced garlic or chopped cilantro for extra flavor.
7. Serve
Serve the roasted chicken and vegetables hot.
Top with a generous spoonful of guacamole and finish with a sprinkle of fresh parsley.
Tips & Variations
Customize Your Veggies
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Swap bell pepper for zucchini, broccoli, onions, or mushrooms.
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Add sweet potatoes for a sweeter, heartier version.
Boost the Flavor
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Add chili flakes or cayenne for more heat.
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Add a drizzle of lemon juice over the chicken after roasting for extra brightness.
Sauce Alternatives
If guacamole isn’t your style, pair the dish with:
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Garlic yogurt
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Tahini-lemon sauce
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Sour cream
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Homemade ranch
Make It Crispy
For extra crispy chicken skin, broil for the last 2–3 minutes.
Storage & Reheating
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Freezing: Freeze the chicken and vegetables (without guacamole) for up to 2 months.
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Reheating: Reheat in a 375°F (190°C) oven for 10–12 minutes, or microwave if needed.
Pairings
Side Options
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Steamed rice
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Couscous or quinoa
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Garlic flatbread
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Simple green salad
Wine Pairing
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A crisp Sauvignon Blanc or a light Pinot Noir pairs well with the roasted flavors.
Quick Info
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Prep Time: 15 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour
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Servings: 4
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Cuisine: Mediterranean-inspired
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Method: Oven-roasted / One-pan
