Go Back
Golden roasted butterflied chicken drumsticks arranged over tender potato wedges in a baking pan, with crispy caramelized edges and a savory seasoned coating.

Butterflied Garlic Chicken Drumsticks with Roasted Potatoes

Butterflied chicken drumsticks roasted with garlic, paprika, and onion flakes over potato wedges. Crispy, juicy, and full of flavor with almost no effort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 5
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 –10 chicken drumsticks butterflied (flattened)
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon dried onion flakes
  • Salt and black pepper to taste
  • 4 –5 medium potatoes cut into wedges

Equipment

  • Baking sheet, rolling pin or meat mallet, mixing bowl

Method
 

  1. Flatten drumsticks with a rolling pin or meat mallet until they open up.
  2. Mix olive oil, garlic, paprika, dried onion, salt, and pepper. Coat chicken thoroughly and marinate 15–20 minutes.
  3. Arrange potato wedges on a baking sheet; place marinated chicken on top.
  4. Roast at 400°F for 35–40 minutes, flipping chicken halfway, until deeply golden and cooked through (165°F internal).
  5. Rest a few minutes, then serve with pan drippings spooned over the top.

Notes

Flattening the chicken is key for even cooking and crispier skin. Potatoes under the chicken absorb the drippings and become especially flavorful. Excellent with a simple green salad.