Sheet Pan Chicken Drumsticks and Vegetables
This Sheet Pan meal with Chicken drumsticks and fresh vegetables made and incredibly easy, nutritious, and delicious dinner.
Servings: 6 servings
Calories: 540kcal
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. Drizzle the remaining olive oil onto the vegetables.
- 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
Serving: 1serving | Calories: 540kcal | Carbohydrates: 42g | Protein: 26g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 758mg | Potassium: 1069mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6192IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 3mg
