Preheat oven to 400 degrees F (200 degrees C).
For The Marinade: Add Dry Italian Salad Dressing Mix (1 packet), Ground Cinnamon (1 teaspoon), Fresh Thyme Leaves (1 tablespoon), Chili Powder (1/2 teaspoon), and Brown Sugar (2 tablespoon) in a big mixing bowl.
Add Soy Sauce (2 tablespoon) and Canola Oil (2 tablespoon).
Stir until combined well.
Rinse the Skin-On Chicken Drumsticks (2 pound) and pat dry with paper towels and place them in the marinade; turn the drumsticks with tongs to make sure they are well coated. Set aside.
Spread Celery (3 stalk), Carrot (1 cup), Red Onion (1), Red Potato (1 pound) at the bottom of a 9x13-inch pan.
Pour the Reduced Sodium Chicken Broth (1 cup) over the veggies and sprinkle with the Fresh Thyme Leaves (3 teaspoon). Now, lay chicken on top of the veggies. Scrape off any remaining marinade into the pan. Bake for 60 minutes. Turn once halfway through.
Serve the chicken with vegetables and the sauce from the pan. Enjoy!