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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

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.
4.5 from 2 votes
Prep Time :10 minutes
Cook Time :1 hour
Total Time :1 hour 10 minutes
Servings :4
Calories :362
Course :Dinner

Ingredients
 

Instructions
 

To Freeze:

  • Arrange vegetables in bottom of 9 x 13 foil pan.
  • In small bowl, whisk gravy mix into chicken broth. Pour over vegetables.
  • 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.
  • 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:

  • Preheat oven to 375°F. Remove the plastic wrap (if baking from thawed). Leave the top of the pan covered with the foil.
  • 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.
  • Remove chicken from pan and stir vegetables to coat with gravy. Serve immediately with any remaining gravy on the side.

Baking from Frozen:

  • Preheat oven to 375°F. Remove foil and plastic wrap. Cover top of the pan with foil.
  • 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.
  • Remove chicken from pan and stir vegetables to coat with gravy. Serve immediately with any remaining gravy on the side.

Nutrition Facts

Calories: 362kcalCarbohydrates: 41gProtein: 25gFat: 11gSaturated Fat: 3gCholesterol: 105mgSodium: 513mgPotassium: 1286mgFiber: 7gSugar: 7gVitamin A: 15690IUVitamin C: 41mgCalcium: 72mgIron: 3mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.