Simplify your dinner routine with this sheet pan chicken drumsticks and potatoes. Using minimal ingredients and a single pan, you'll breeze through dinner preparation.
With this one pan chicken drumsticks and potatoes recipe, you can get chicken with a crispy seasoned skin and juicy meat inside while getting perfectly roasted potatoes and caramelized brussel sprouts too.
With so much greatness in one dish, your kids will be begging for second servings.
Sheet pan recipes are always a favorite of mine because nothing gets easier. Cooking your main dish and side dishes together in one pan reduces the effort to prep and clean for your meal.
Want something a little different? No problem! Check out this recipe- Sheet Pan Chicken, Brussel Sprouts and Potatoes.
🍯 Why This Recipe Works
- Simple ingredients. We use drumsticks, potatoes, and brussel sprouts as the main ingredients but beyond that, all you'll need is some basic seasonings and olive oil. You may even have the seasonings on hand already!
- It's quick and easy. I've already talked about how easy this recipe is but it's fast too! With a cook time of about 30 minutes, you can be sitting at the table to a homecooked meal in no time.
- Fewer dirty dishes. We combine the oil and seasonings right there on the sheet pan so you don't have to dirty up a single mixing bowl! And if you line your pan with foil the cleanup can only get easier.
Golden Potatoes- You can use Yukon golden potatoes and red potatoes, or do as we did and use baby potatoes or potatoes medley.
Chicken Drumsticks- Chicken legs are a very cheap cut of meat and will work perfectly for this recipe.
Seasonings- Adding seasonings can get us the best flavor with the least amount of effort. You will want to use Italian seasoning, dried rosemary, onion powder, garlic powder, paprika, salt, and black pepper.
Minced Garlic- Garlic is a great flavor for everything. You can use fresh minced garlic but even jarred garlic will work fine here.
For specific ingredients and measurements, please see the recipe card below.
Different veggies. If desired, you can swap out the brussel sprouts in this recipe and use fresh trimmed green beans or broccoli florets instead. We like to use brussel sprouts because it's the one green veggie my kids can both agree on.
No veggies. Omitting the vegetables is also okay if you don't want them mixed in with your sheet pan chicken legs and potatoes. You could instead choose yummy side dishes like Bacon Ranch Brussel Sprouts and Roasted Brussel Sprouts and Carrots to go with your chicken meal.
Different potatoes. You can use any potatoes desired for this recipe but my favorites are golden potatoes, red potatoes, or baby potatoes depending on what is on hand and most affordable at the time. Sweet potatoes would also be great if peeled and diced into 1-inch chunks.
🔪 Instructions for Sheet Pan Chicken Drumsticks and Potatoes
Step 1: Preheat your oven to 425 degrees F and line a baking sheet with foil or spray it with nonstick cooking spray. Set it aside.
Step 2: In a small bowl mix together the seasonings until blended. Set aside.
Step 3: Wash and quarter your potatoes or cut them into 1-inch cubes or quarters, whichever is smaller.
Step 4: Place potatoes onto the prepared baking sheet.
Step 5: Wash and prepare the brussel sprouts by trimming off the hard bottom ends and slicing them in halves or quarters (depending on how large they are).
Step 6: Add your brussel sprouts to the baking sheet with the potatoes.
Step 7: Drizzle with 2 tablespoons of olive oil. Add 1 tablespoon minced garlic and 2 teaspoons of the seasoning mixture. Toss to combine. Scatter them around on the pan and make space for your chicken legs.
Step 8: Place the chicken legs skin side up on the baking sheet, evenly spaced between the potatoes and brussel sprouts.
Step 9: Brush the tops of the legs with the remaining tablespoon of olive oil. Sprinkle the remaining seasoning mixture over the drumsticks.
Step 10: Bake in your oven for 30-35 minutes or until the internal temperature reaches 165 degrees F.
Step 11: Remove from oven and let rest 5 minutes before serving.
🍴 Recipe Tips
You will know that your chicken has finished cooking properly when you can insert an instant read food thermometer into the meat and have it register as 165 degrees F. The meat and juices may still have a slight pink coloration to them but they should not look raw.
Frozen chicken legs may take a few extra minutes to cook but thawed ones will cook up better and yield a better texture when finished.
💭 Recipe FAQs
Yes, this is a safe way to cook up a delicious meal that gives you a starchy side and a delicious protein. The chicken and the potatoes should cook up at about the same speed but it will depend on the size of the legs and how thick your potatoes were cut.
This meal is a great option for those looking to include healthier habits into their diets. Chicken is packed with protein and nutrients and potatoes can be filling and full of potassium as well. Adding the green veggies is a great way to get iron and may help your blood pressure as well.
Assuming that you have any leftovers, you can keep them in an airtight container in the fridge for up to 3-5 days. I recommend that you reheat leftovers in the oven or air fryer to crisp up everything before eating.
❤️ More Delicious One Pan Recipes
If you tried this Sheet Pan Chicken Drumsticks and Potatoes, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
Sheet Pan Chicken Drumsticks and Potatoes
- 1 pound Golden Potatoes (or 24-ounce potato medley) ($2.58)
- 6 Chicken Drumsticks ($3.81)
- 3 Tablespoons Olive Oil ($0.42)
- 1 teaspoon Italian Season ($0.08)
- ½ teaspoon Dried Rosemary ($0.04)
- 1 teaspoon Onion powder ($0.08)
- 1 teaspoon Garlic powder ($0.08)
- ½ teaspoon Paprika ($0.04)
- ½ teaspoon Salt ($0.01)
- ¼ teaspoon Black Pepper ($0.02)
- 1 Tablespoon Minced Garlic ($0.20)
- 1 pound Brussel sprouts ($2.98)
- Preheat your oven to 425 degrees F and line a baking sheet with foil or spray it with nonstick cooking spray. Set it aside.
- In a small bowl mix together the seasonings until blended. Set aside.
- Wash and quarter your potatoes or cut them into 1-inch cubes or quarters, whichever is smaller.
- Place potatoes onto the prepared baking sheet.
- Wash and prepare the brussel sprouts by trimming off the hard bottom ends and slicing them in halves or quarters (depending on how large they are).
- Add your brussel sprouts to the baking sheet with the potatoes.
- Drizzle with 2 tablespoons of olive oil. Add 1 tablespoon minced garlic and 2 teaspoons of the seasoning mixture. Toss to combine. Scatter them around on the pan and make space for your chicken legs.
- Place the chicken legs skin side up on the baking sheet, evenly spaced between the potatoes and brussel sprouts.
- Brush the tops of the drumsticks with the remaining tablespoon of olive oil. Sprinkle the remaining seasoning mixture over the legs.
- Bake in your oven for 30-35 minutes or until the internal temperature reaches 165 degrees F.
- Remove from oven and let rest 5 minutes before serving.
- You can swap out the brussel sprouts for other veggies, or omit them if desired.
- The chicken is fully cooked when it reaches 165 degrees F. Frozen chicken may take a few extra minutes to cook.
- You can use any potato with this recipe, but I recommend having them peeled and chopped into 1 inch cubes. Red potatoes and yellow potatoes do not need to be peeled.
- Leftovers can last 3-5 days in an airtight container in the fridge. I recommend reheating in an air fryer to make everything crispy again.