Oven-roasted chicken drumsticks paired with potatoes in a lemon and garlic-infused marinade that creates a rich pan sauce for spooning. This one-pan meal is affordable, deeply flavored, and ready in under an hour.
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In a bowl or large measuring cup, combine olive oil, tomato paste, the juice of one lemon, chicken bouillon base, minced garlic, adobo seasoning, Italian seasoning, smoked paprika, sazón seasoning, and black pepper. Whisk until well combined.
Place the chicken drumsticks in a large zip-top bag. Pour about 3/4 of the marinade over the chicken, reserving the remaining 1/4 for the potatoes.
Seal the bag, removing as much air as possible, and massage the marinade into the chicken. Let it marinate for at least 30 minutes.
Preheat your oven to 375°F.
Layer the sliced potatoes in the bottom of a large baking dish. Top with sliced onions and rounds from the remaining lemon.
Add a little more olive oil to the reserved marinade, whisk to combine, and pour it over the potatoes and onions. Toss to coat.
Arrange the marinated chicken drumsticks on top of the potato and onion layer. Pour any remaining marinade from the bag over the chicken.
Bake at 375°F for 45-55 minutes, or until the chicken is cooked through and the juices run clear.
Once cooked, remove the chicken from the dish and set aside on a platter. Baste with pan juices if desired.
Return the baking dish with the potatoes to the oven and switch to the broil setting. Broil for a few minutes until the potatoes are nicely browned on top.
Serve the chicken with the roasted potatoes, spooning the extra pan sauce over everything.
Store cooled chicken and potatoes in an airtight container in the refrigerator for up to 3 days; reheat covered at 350°F until warmed through.
Drumsticks are done when the internal temperature reaches 165°F at the thickest part near the bone, or when juices run clear and meat pulls away easily from the bone.
Yes, marinate the drumsticks in the lemon-olive oil mixture for 2–8 hours in the refrigerator before roasting for deeper flavor.
Cut potatoes into 1½-inch chunks so they roast evenly and finish at the same time as the drumsticks (about 35–40 minutes).
Yes, bone-in, skin-on thighs work well; they may take 5–10 minutes longer to roast depending on size.
Refrigerate in an airtight container for up to 3 days; reheat gently in a 350°F oven with a little extra lemon juice to prevent drying.
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