Herb Roasted Chicken Drumsticks with Red Rice, Green Beans & Creamy Potato Salad

This Herb Roasted Chicken Drumsticks recipe is a hearty and satisfying family dinner featuring crispy, seasoned chicken, flavorful tomato-infused red rice, garlic butter green beans, and a creamy potato salad. Perfect for weeknight meals, Sunday dinners, or meal prep, this comfort food classic delivers delicious flavor in every bite.

Prep Time

20 minutes

Cook Time

45 minutes

Total Time

1 hour 5 minutes

Servings

4

Calories

Approximately 760 calories per serving

Ingredients

For the Herb Roasted Chicken Drumsticks

• 8 chicken drumsticks
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• 1 tsp salt
• ½ tsp black pepper

For the Red Rice

• 1 cup long-grain rice
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1 tbsp butter
• ½ tsp paprika
• Salt, to taste

For the Garlic Green Beans

• 1 lb fresh green beans, trimmed
• 1 tbsp butter
• 1 garlic clove, minced
• Salt and black pepper, to taste

For the Creamy Potato Salad

• 1 lb baby potatoes, boiled and halved
• 1 cup kidney beans, drained and rinsed
• ½ cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Season the Chicken

Pat the chicken drumsticks dry with paper towels. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, dried parsley, salt, and black pepper. Toss the drumsticks until evenly coated and allow them to marinate for 15–20 minutes.

2. Roast the Chicken

Preheat the oven to 400°F (200°C). Arrange the drumsticks on a parchment-lined baking sheet in a single layer. Roast for 40–45 minutes, turning once halfway through cooking, until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C).

3. Cook the Red Rice

Melt butter in a medium saucepan over medium heat. Stir in the tomato paste and paprika, cooking for 1 minute until fragrant. Add the rice and stir to coat. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes until the rice is tender and fluffy. Season with salt to taste and fluff with a fork before serving.

4. Prepare the Green Beans

Bring a pot of salted water to a boil and blanch the green beans for 3–4 minutes until bright green and tender-crisp. Drain and transfer to a skillet. Add butter and minced garlic, then sauté for 2–3 minutes. Season with salt and pepper.

5. Make the Creamy Potato Salad

In a large mixing bowl, combine the boiled baby potatoes and kidney beans. Add mayonnaise, sour cream, parsley, salt, and pepper. Gently toss until evenly coated. Chill until ready to serve or enjoy at room temperature.

6. Assemble and Serve

Divide the red rice among serving plates. Add the roasted chicken drumsticks, garlic green beans, and a generous scoop of creamy potato salad. Garnish with fresh parsley and serve warm.

Tips for the Best Herb Roasted Chicken Dinner

• Let the chicken rest for 5 minutes after roasting to keep it juicy.
• For extra crispy skin, place the drumsticks under the broiler for 2–3 minutes at the end of cooking.
• Use smoked paprika for a deeper, richer flavor.
• Prepare the potato salad ahead of time to allow the flavors to develop.
• Add diced celery or red onion to the potato salad for extra texture and crunch.

Storage & Reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or oven until warmed through. The potato salad is best served chilled and can be made a day in advance.

Nutrition Information (Per Serving)

• Calories: ~760
• Protein: ~46g
• Carbohydrates: ~52g
• Fat: ~40g
• Fiber: ~6g