An easy family dinner with no extra fuss: golden chicken drumsticks, whole baby potatoes, and sweet cherry tomatoes roast together in one skillet. The secret to juicy meat is simple — a quick sear for an appetizing crust, then oven roasting with garlic butter and thyme. Minimal effort, maximum aroma.
Ingredients
- Chicken drumsticks — 2 pcs.
- Baby potatoes — 14.1 oz | 400 g (whole, skin on)
- Cherry tomatoes — 7.1 oz | 200 g
- Butter — 1.4 oz | 40 g
- Garlic — 2 cloves
- Fresh thyme — 2–3 sprigs
- Vegetable oil — 1 tbsp (for searing)
- Salt and freshly ground black pepper — to taste
Step-by-Step Recipe
- Preheat the oven to 392°F | 200°C. Prepare a heavy oven-safe skillet.
- Pat the chicken drumsticks dry, then season generously with salt and pepper.
- Heat the vegetable oil in the skillet. Sear the drumsticks for 3–4 minutes per side until nicely browned.
- Add the washed and dried baby potatoes, whole. Cook, turning occasionally, for another 4–5 minutes until lightly browned.
- Add the cherry tomatoes to the skillet.
- Melt the butter and mix with the minced garlic. Brush the chicken, potatoes, and cherry tomatoes with the garlic butter.
- Add the thyme sprigs and transfer the skillet to the oven. Roast for 25–30 minutes, until the chicken is fully cooked and the potatoes are tender.
- Let the dish rest for 5 minutes and serve straight from the skillet.
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Tips and Variations
- No baby potatoes? Use larger potatoes, cut into even halves or quarters.
- Herbs: thyme can easily be replaced with rosemary or an Italian herb blend.
- Heat: add a pinch of chili flakes to the garlic butter.
- Skillet: if your pan is not oven-safe, transfer everything to a baking dish after searing.
Nutritional Value
| Calories | 620 kcal |
| Protein | 35 g |
| Fat | 32 g |
| Carbohydrates | 45 g |
| Fiber | 6 g |
| Sodium | 820 mg |
Frequently Asked Questions
Can thyme be replaced with other herbs?
Yes, rosemary, oregano, or Herbes de Provence all work well. Add fresh sprigs during roasting; dried herbs should be mixed into the garlic butter.
What if I don’t have baby potatoes?
Use regular potatoes and cut them into even pieces. For a particularly tender texture, you can parboil them for 5 minutes in salted water, drain, dry, then sear.
Can I make it without an oven?
Yes. After searing, add 1.7–2.4 fl oz | 50–70 ml water or broth, cover, and simmer over low heat for 25–30 minutes. The crust will be softer than with roasting, but the dish will stay juicy.