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Baked up juicy and full of garden herb flavor, this freezer meal with chicken drumsticks, potatoes, carrots and savory sauce is a tasty family favorite. #mustlovehomecooking

Herb Chicken Drumsticks with Potatoes

362kcal
3.9 from 25 votes
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Prep 10 minutes
Cook 1 hour
Total 1 hour 10 minutes
Baked up juicy and full of garden herb flavor, this freezer meal with chicken drumsticks, potatoes, carrots and savory sauce is a tasty family favorite.
Servings 4
Course Dinner
Cuisine American

Ingredients

  • 1.5 pounds chicken drumsticks
  • 1.5 pounds baby potatoes washed and dried
  • 1 pound baby carrots bagged
  • 2 tbsp chicken gravy mix
  • 1 tsp parsley flakes
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp thyme leaves
  • 1/4 tsp dried rosemary
  • 1 cup chicken broth
  • salt and pepper

Equipment

Instructions

To Freeze:
  1. Arrange vegetables in bottom of 9 x 13 foil pan.
  2. In small bowl, whisk gravy mix into chicken broth. Pour over vegetables.
  3. Place chicken legs in single layer on top of vegetables in pan. Salt and pepper to taste. Dust chicken legs evenly with parsley, onion powder, garlic powder, thyme and rosemary.
  4. Cover pan tightly with foil lid or piece of cut foil, then a layer of plastic wrap. Label pan and freeze for up to 3 months. Bake from frozen or thaw in refrigerator up to 48 hours ahead before baking.
To Bake Now or from Thawed:
  1. Preheat oven to 375°F. Remove the plastic wrap (if baking from thawed). Leave the top of the pan covered with the foil.
  2. Bake on center rack of oven for 45 minutes covered. Remove foil and continue to bake for 15 minutes uncovered until chicken is at least 165°F when a meat thermometer is inserted in the thickest part of the leg and the vegetables are tender. Remember - ovens and chicken leg size may vary so your chicken may take a longer or shorter time to cook.
  3. Remove chicken from pan and stir vegetables to coat with gravy. Serve immediately with any remaining gravy on the side.
Baking from Frozen:
  1. Preheat oven to 375°F. Remove foil and plastic wrap. Cover top of the pan with foil.
  2. Bake on center rack of oven for 1 hour covered. Remove foil and continue to bake for 30 minutes uncovered until chicken is at least 165°F when a meat thermometer is inserted in the thickest part of the leg and the vegetables are tender. Remember - ovens and the size of the chicken legs may vary so your chicken might take a longer or shorter time to cook.
  3. Remove chicken from pan and stir vegetables to coat with gravy. Serve immediately with any remaining gravy on the side.

Nutrition

Calories362kcalCarbohydrates41gProtein25gFat11gSaturated Fat3gCholesterol105mgSodium513mgPotassium1286mgFiber7gSugar7gVitamin A15690IUVitamin C41mgCalcium72mgIron3mg

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