This dish is the definition of comfort food — perfectly seasoned chicken drumsticks baked to golden perfection, paired with fluffy mashed potatoes and buttery carrots. It’s a hearty and satisfying meal I love making when I crave something warm, savory, and nourishing.
Why You’ll Love This Recipe
I like how this recipe brings together simple ingredients to create a full, well-balanced meal. The chicken drumsticks come out juicy with crisped skin thanks to the herb and garlic rub. The mashed potatoes are smooth and creamy, and the carrots add a slightly sweet touch that rounds out the plate. It’s also a great recipe for meal prepping or feeding the family without a lot of fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken Drumsticks: 6 chicken drumsticks 2 tbsp olive oil 1 tbsp minced garlic 1 tsp onion powder 1 tsp paprika 1 tsp dried parsley ½ tsp thyme Salt & black pepper to taste
For the Mashed Potatoes: 4 medium russet potatoes, peeled and cubed ½ cup warm milk 3 tbsp butter ½ tsp garlic powder Salt and pepper to taste
For the Carrots: 2 cups baby carrots 1 tbsp butter 1 tsp honey (optional, for a glaze) Salt and pepper to taste
Directions
Bake the Chicken Drumsticks I start by preheating the oven to 400°F (200°C). Then I toss the chicken drumsticks with olive oil, minced garlic, paprika, thyme, parsley, onion powder, salt, and pepper. After placing them on a baking sheet, I roast them for about 35–40 minutes until they’re golden and crispy on the outside and juicy on the inside.
Cook the Carrots While the chicken bakes, I steam or boil the baby carrots until tender. After that, I toss them in butter, add honey if I want a little glaze, and season them with salt and pepper. It adds a sweet and savory balance to the plate.
Make the Mashed Potatoes I boil the cubed potatoes in salted water until they’re fork-tender. Then I mash them with butter, warm milk, garlic powder, salt, and pepper until creamy and smooth. They’re the perfect comforting base for the chicken.
Plate It Up To serve, I place a couple of drumsticks on each plate next to a generous scoop of mashed potatoes and a serving of glazed carrots. A little sprinkle of parsley on top gives it that home-cooked finish.
Servings and timing
Servings: 3–4 people
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Calories: ~480 per serving
Protein: ~34g per serving
Variations
I sometimes swap the chicken drumsticks for bone-in thighs or boneless chicken breasts.
For a tangy twist, I add a splash of lemon juice or a spoonful of Dijon mustard to the chicken marinade.
I like adding roasted garlic to the mashed potatoes for an extra depth of flavor.
When I want to skip the sweetness, I leave out the honey and simply butter the carrots with herbs.
Storage/Reheating
I store any leftovers in airtight containers in the fridge for up to 3 days. To reheat, I usually warm everything in the oven at 350°F (175°C) for about 10–15 minutes. The microwave works fine too — I just make sure to cover the food with a damp paper towel to keep it from drying out.
FAQs
How do I know when the chicken drumsticks are fully cooked?
I always check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The juices should run clear when pierced.
Can I use different herbs for the chicken?
Yes, I’ve tried rosemary, oregano, and even Italian seasoning in place of thyme or parsley — they all work well depending on the flavor I want.
What’s the best potato variety for mashing?
I like russet potatoes because they mash into a fluffy and creamy texture. Yukon Gold is a good alternative if I want a slightly buttery taste.
Can I make this recipe ahead of time?
Definitely. I bake the chicken and make the sides a day ahead, then reheat them in the oven or microwave when I’m ready to serve.
What can I serve with this meal for a bigger dinner?
I sometimes add a green salad or some steamed green beans for extra veggies. A slice of crusty bread also goes great with the mashed potatoes.
Conclusion
This herb baked chicken drumstick dinner with mashed potatoes and carrots is a full, satisfying meal I love making for myself or sharing with friends and family. It’s cozy, flavorful, and doesn’t require complicated steps. Whether it’s a weeknight dinner or a simple weekend treat, this plate never fails to deliver comfort and joy.
This herb baked chicken drumsticks meal is classic comfort food — featuring juicy, golden-roasted drumsticks with fluffy mashed potatoes and buttery carrots. It’s a hearty, well-balanced dinner that’s simple to prepare and perfect for family meals or meal prep.
Ingredients
6 chicken drumsticks
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
½ teaspoon thyme
Salt and black pepper to taste
4 medium russet potatoes, peeled and cubed
½ cup warm milk
3 tablespoons butter (for potatoes)
½ teaspoon garlic powder
2 cups baby carrots
1 tablespoon butter (for carrots)
1 teaspoon honey (optional)
Salt and pepper to taste (for carrots)
Instructions
Preheat oven to 400°F (200°C). Toss drumsticks with olive oil, garlic, paprika, thyme, parsley, onion powder, salt, and pepper.
Place chicken on a baking sheet and roast for 35–40 minutes, or until golden and cooked through (internal temp of 165°F).
Steam or boil baby carrots until tender, then toss with butter and honey (if using). Season with salt and pepper.
Boil cubed potatoes in salted water until fork-tender. Drain, then mash with butter, warm milk, garlic powder, salt, and pepper until smooth.
Serve two drumsticks per plate with a scoop of mashed potatoes and a portion of carrots. Garnish with fresh parsley if desired.
Notes
Check chicken doneness with a meat thermometer — 165°F is safe.
Swap drumsticks for bone-in thighs or boneless breasts as desired.
Roasted garlic adds great depth to mashed potatoes.
Carrots can be glazed or served simply with butter and herbs.
