One Pan Chicken Legs and Potatoes

Make dinner simpler with this sheet pan chicken drumsticks and potatoes.

Made with simple ingredients and on just one pan, you can make dinner a breeze.

1 lb Golden Potatoes 6 Chicken Drumsticks 3 tbsp Olive Oil 1 tsp Italian Season ½ tsp Dried Rosemary 1 tsp Onion powder 1 tsp Garlic powder ½ tsp Paprika ½ tsp Salt ¼ tsp Black Pepper  1 tbsp Minced Garlic 1 lb Brussel sprouts



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.

Add your brussel sprouts to the baking sheet with the potatoes.

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).

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 legs with the remaining tablespoon of olive oil. Sprinkle the remaining seasoning mixture over the drumsticks.

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.

Serve and Enjoy!

Serve and Enjoy!