Preheat the oven to 400°.

Line a large sheet pan with parchment paper or foil. Pat the chicken drumsticks dry with paper towels and place them on the sheet pan. Arrange the carrots, potatoes, onion, Brussels sprouts, and garlic around the chicken. Drizzle everything with olive oil and sprinkle with salt, pepper, paprika, and Italian seasoning. Toss until evenly coated, then spread the vegetables evenly around the chicken, keeping everything in a single layer for even roasting.

Roast for 45–50 minutes, flipping the drumsticks and stirring the vegetables halfway through.

Switch the oven to broil and cook for 3–5 minutes, watching closely, until the chicken skin is golden and crisp.

Let rest for 5 minutes before serving. Enjoy!