This sheet pan chicken drumsticks and vegetables is the dinner to make when you want something filling without a sink full of dishes. Crispy chicken legs roast right alongside the potatoes and carrots, everything turns golden on one pan, and cleanup is basically nothing.
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Sheet Pan Chicken Drumsticks Dinner
Dinner isn't any easier when creating a sheet pan dinner. Dinner cooks all at once on one baking sheet and it makes minimal mess and cleanup! Not only that, but by preparing a sheet pan dinner, there's a nice balance of meat and vegetables for your family to enjoy!
To make cleanup even easier for sheet pan meals, I always use parchment paper-lined baking sheets. The parchment paper peels away from the baking sheet and leaves little to no messes behind. It saves time scrubbing away any leftover oils or sauces.
Oven Roasted Chicken and Vegetables
Crispy chicken drumsticks could not be simpler. In a large bowl, blend the olive oil and seasonings, then toss the chicken legs until they are well coated. For more flavor, you can marinate the legs in a gallon-sized Ziploc bag for up to 24 hours before roasting.
When the chicken goes onto the pan, leave a little room between each drumstick so the air can circulate, which is the secret to even browning and crisp skin.
The potatoes and carrots cook right alongside the chicken. Quarter the russet potatoes and leave the baby carrots whole, toss them in the same olive oil and spices, then arrange them around the drumsticks without crowding or overlapping.
Space for air matters here too. If everything is piled on, the vegetables steam instead of roast, so spread them out and let the edges caramelize.
Ingredients in Sheet Pan Chicken & Vegetables
- Chicken Drumsticks
- Olive Oil
- Seasonings - Garlic powder, onion powder, paprika, pepper, and salt
- Brown Sugar
- Vegetables - russet potatoes, carrots, garlic
YOU MAY ALSO LIKE: Easy Skillet Lasagna
What to Serve With It
Serve these sheet pan chicken drumsticks with my skillet buttermilk cornbread and slow cooker southern green beans for a complete, easy dinner that all comes together at once.
To finish the meal, this easy lemon poke cake comes together with a boxed mix and is light enough to follow a hearty chicken dinner.
📖 Recipe
Sheet Pan Chicken Drumsticks and Vegetables
Equipment
Ingredients
Chicken Drumsticks
- 10 chicken drumsticks - fat trimmed
- ¼ cup olive oil
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- ¼ cup brown sugar
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
Roasted Potatoes
- 2 lbs russet potatoes - scrubbed, quartered
- 2 cup baby carrots - washed, or sliced carrots
- 4 cloves garlic - minced
- ½ teaspoon paprika
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Chicken drumsticks
- Preheat the oven to 375°F and line a large baking sheet with parchment paper. Lightly grease the paper.
- In a large bowl, add the trimmed chicken drumsticks, olive oil, brown sugar, garlic powder, onion powder, black pepper, paprika, and salt.
- Toss to coat the chicken and transfer the chicken to the baking sheet. Drizzle the remaining olive oil mixture onto the chicken.
Roasted Vegetables
- Scrub and quarter the potatoes and add to a large bowl.
- Either wash baby carrots or peel and cut carrots into 2-inch pieces. Add to bowl.
- Pour in the olive oil, minced garlic, paprika, salt, and pepper. Toss to coat.
- Transfer the roasted vegetables onto the baking sheet.
- Bake in the preheated oven for 1 hour and 15 minutes. The chicken should reach the internal temperature of 165° to be done.
- Remove from the oven and serve.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
I want to make this recipe but the amounts are too large for me - I I cut the chicken & vegetables quantities in half should I also reduce the seasonings amounts? What about the cooking time? Please advise
Yes, reduce the seasonings. The cooking time will stay the same.:)