Chicken Leg Sheet Pan Dinner
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.
Servings: 6 servings
Calories: 410kcal
Cost: Recipe $11.07 / Serving $1.85
Ingredients
- 1 teaspoon Italian seasoning ($0.08)
- 1 teaspoon onion powder ($0.08)
- 1 teaspoon garlic powder ($0.08)
- ½ teaspoon paprika ($0.04)
- ½ teaspoon salt ($0.01)
- ¼ teaspoon ground black pepper ($0.02)
- 1 pound yellow potatoes, cut into 1-inch pieces ($0.88)
- 1 pound Brussels sprouts, trimmed and halved ($2.98)
- 2 large carrots, peeled and sliced into ½-inch rounds ($0.40)
- 3 tablespoons olive oil ($0.42)
- 1 tablespoon garlic, minced ($0.20)
- 12 chicken drumsticks ($5.88)
Instructions
- Preheat. Preheat the oven to 425°F and line a baking sheet with foil or lightly coat with nonstick cooking spray.
- Seasoning. In a small bowl, stir together the Italian seasoning, onion powder, garlic powder, paprika, salt, and black pepper.
- Prep Vegetables. Add the potatoes, Brussels sprouts, and carrots to a large mixing bowl.
- Mix Oil. In a small bowl, combine the olive oil, minced garlic, and seasoning mixture.
- Season Chicken. Place the chicken drumsticks on the prepared baking sheet and brush with half of the seasoned oil, coating all sides.
- Season Vegetables. Pour the remaining seasoned oil over the vegetables and toss until evenly coated.
- Assemble. Spread the vegetables around the chicken on the baking sheet, tucking some underneath if needed so everything fits in a single layer.
- Bake. Bake for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.
- Finish. For extra color, broil for 1 to 2 minutes, watching closely. Let rest for 5 minutes before serving.
Notes
- Vegetable Swaps. Brussels sprouts can be replaced with broccoli, cauliflower, or green beans.
- Potatoes. Any potato variety works. Red and yellow potatoes do not need peeling.
- Doneness. Chicken is fully cooked at 165°F. Frozen chicken may require additional time.
- Leftovers. Store in an airtight container in the refrigerator for 3 to 5 days. Reheat in the air fryer for best texture.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 24g | Protein: 31g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 392mg | Potassium: 1051mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4739IU | Vitamin C: 81mg | Calcium: 74mg | Iron: 3mg
