Instructions

• 1 Pat dry chicken drums with paper towel. Mix the salt, white pepper, and chicken bouillion together and run all over the drumssticks. Set aside.
• 2 In a small pan over medium-low heat, combine the oil, garlic, herbs, smoked paprika, and cayenne. Stir for about 1 minute. Turn off heat and let sit for 5 minutes.
• 3 Preheat the oven to 425 degrees.
• 4 Place the chicken in a large bowl and toss with the garlic/paprika/oil mixture, then sprinkle with granulated onion.
• 5 Line a baking sheet with aluminum foil. Add the vegetables to the sheet and then place a wire rack on top of them. Arrange the chicken thighs on the rack in a single layer.
• 6 Bake for 35 to 40 minutes or until the chicken is cook through.
• 7 The spiced oil and drippings from the chicken will flavor and cook the vegetables on the baking sheet. A flavor explosion for sure!