One Pot Meal ~ Roasted Drumsticks with Fingerling Potatoes, Mushrooms, Tomatoes, and Zucchini

Due to snow and ice storms for the last few days, I couldn’t get to a grocery store, so I had to be very creative when making meals. This one-pot meal ~ roasted drumsticks with fingerling potatoes, mushrooms, tomatoes, and zucchini recipe, was made after I looked through my refrigerator. The chicken was cooked perfectly, and the fingerlings were tender and flavorful. I love that the juices from the mushrooms and tomatoes flavored all the other ingredients. This simple and quick one-pot meal recipe smelled incredible while roasting and tasted even better. This meal pairs nicely with some crusty bread and a simple salad.

One-Pot Meal ~ Roasted Drumsticks with Fingerling Potatoes, Mushrooms, Tomatoes, and Zucchini

Ingredients:

• 5 chicken drumsticks, extra fat removed
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• 1½ cups of fingerling potatoes
• 1½ cups of grape tomatoes
• 6 oz of mushrooms, quartered
• 1 zucchini, chopped
• ¼ yellow onion, chopped
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 1 sprig of fresh thyme

How to Make a One-Pot Meal ~ Roasted Drumsticks with Fingerling Potatoes, Mushrooms, Tomatoes, and Zucchini

Season the drumsticks evenly with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place them uncovered in the refrigerator until you’re ready to eat.

Remove the chicken from the refrigerator 15 minutes before cooking to bring it to room temperature.

Preheat the oven to 400 degrees.

Place the fingerling potatoes in a large Dutch oven filled with salted, boiling water and cook until fork-tender, about 5 minutes. Drain and let cool.

Once the potatoes are cool to the touch, slice them in half lengthwise, then toss them into a bowl.

Add the grape tomatoes, zucchini, mushrooms, and onions to the bowl. Drizzle with 1 tablespoon of olive oil, then season with garlic powder, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.

Heat the remaining tablespoon of olive oil and butter in a large Dutch oven over medium-high heat.  Add the drumsticks to the HOT Dutch oven and cook for 4-5 minutes, then flip the drumsticks over.

Remove from the heat and place the vegetables and potatoes around the drumsticks.

Add the sprig of fresh thyme, then put it in the oven.

Roast for 15 minutes, then stir the veggies.

Continue to roast for an additional 10-15 minutes.

Remove from the oven, and toss to coat the vegetables and potatoes in the wonderful pan juices.

Serve. Enjoy.