One Pan Chicken Drumsticks and Potatoes Recipe.
Last night I was craving a juicy chicken dinner that I can make quickly and one that the whole family will love and I remembered this one pan chicken drumsticks and potatoes recipe made with easy simple ingredients.
Chicken drumsticks and potatoes with garlic and fresh lemon juice is an easy one-dish meal for busy evenings and it has so much flavor.
This recipe is going to become one of your easy family recipes that you make on repeat!
Jump to Recipe- Sheet Pan Chicken Drumsticks and Potatoes
- Why You'll Love One Pan Chicken Drumsticks and Potatoes Recipe
- Ingredients to Make this Sheet Pan Chicken Legs and Potatoes Recipe
- How to Make Chicken and Potatoes in One Pan
- What to serve with baked chicken drumsticks with vegetables
- Tips for Making One Pan Chicken Drumsticks and Potatoes
- How Long to Bake Chicken Legs
- How do I ensure the potatoes are cooked perfectly?
- Why are my drumsticks not crispy?
- Why I love this sheet pan chicken drumsticks recipe as a dietitian
- Why I Use Chicken Thighs in This Recipe (and Why It’s Okay!)
- Tips for Customizing This Roasted Chicken Legs and Potatoes Recipe
- Easy Healthy Dinner Ideas You may also like:
- One Pan Chicken Drumsticks and Potatoes With Garlic
Sheet Pan Chicken Drumsticks and Potatoes
As a dietitian and busy mom, I know how challenging it can be to get a balanced, nutritious meal for the whole family—especially one that doesn’t take hours to prepare.
That’s why I love this one pan chicken drumsticks and potatoes recipe. It’s packed with protein, fiber, and healthy fats, and it’s super easy to make.
Whether you’re meal prepping for the week or need a quick weeknight dinner, this oven baked chicken recipe will become a staple in your household.
Next time you are short on time, use this recipe that the whole family will love.
Why You’ll Love One Pan Chicken Drumsticks and Potatoes Recipe
What makes this a great recipe to keep on hand is its simplicity, nutritional balance and quick to prepare on a busy weeknight. Plus baked drumsticks with potatoes is such a warming dinner that just feels so cozy and is perfect for the upcoming fall season.
Chicken provides a high-quality protein source, and by using a mix of chicken thighs and breasts, you get both the rich flavor from the thighs and the leaner option of the breasts.
Potatoes are not only a delicious, filling carbohydrate but also provide a good source of fiber when you leave the skin on.
Paired with antioxidant-rich spices and healthy fats from the extra virgin olive oil, this meal checks all the boxes for a balanced healthy dinner idea that counts as a complete meal.
The best part is that it is made with very simple ingredients that you can find at any major supermarkets and this recipe is a very easy cleanup.
Ingredients to Make this Sheet Pan Chicken Legs and Potatoes Recipe
- Chicken: I’m using a mixture of drumsticks and chicken breast which make the dish really flavorful and juicy. You can really use any part of the chicken that you like. I sometimes add in a whole chicken leg and not just the drumsticks. It just depends on what I have ready and available!
- Potatoes: You can use any types of potatoes with this dish. I love throwing in baby potatoes, red potatoes or yukon gold potatoes. Cut larger potatoes in half or quarter to cook evenly.
- Marinade: The marinade is made up of olive oil, lemon juice, lots of garlic cloves, tomato paste, paprika, turmeric, cumin, salt and black pepper. Whisk them well together in a small bowl until emulsified. You can switch out the spices if you’d like.
How to Make Chicken and Potatoes in One Pan
- Preheat your oven to 400°F (200°C).
- Prepare the potatoes: Wash and slice your potatoes. I like to keep the skin on for extra fiber, but feel free to peel the skin off.
- Prepare the marinade: In a large bowl, combine the lemon juice, olive oil, garlic, tomato paste, paprika, cumin, turmeric, salt, and pepper. Add the chicken thighs and breasts, and toss them until well coated. Let the chicken marinate for at least 15 minutes (or up to 2 hours for more flavor). If you do not have time, you can simply toss the marinade with the chicken and cut potatoes and bake right away.
- Assemble the dish: Place the marinated chicken pieces on top of the potatoes in a single layer. Make sure to pour any extra marinade over the chicken for maximum flavor. Mix everything together with your hands until it’s all well coated with the sauce. Then, transfer to a rimmed baking sheet or a pan with parchment paper and bake until the chicken is cooked through and the potatoes are tender.
- Bake: Roast in the oven for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden brown.
- Serve: Garnish with fresh herbs like fresh parsley or cilantro (optional), and enjoy!
What to serve with baked chicken drumsticks with vegetables
Here are some delicious healthy recipes to serve with your one-pan chicken drumsticks and potatoes:
- Roasted Vegetables: A mix of roasted carrots, zucchini, brussels sprouts, and bell peppers complements the savory flavors of the chicken while adding extra fiber and nutrients.
- Simple Green Salad: A fresh green salad with mixed greens, cucumbers, and a light vinaigrette is one of the most delicious foods you can pair this recipe with because it balances the heartiness of the chicken and potatoes.
- Steamed Broccoli: Simple, nutrient-dense, and lightly seasoned with lemon or garlic, broccoli adds a nice crunch and is an easy side to pair.
- Quinoa or Brown Rice: If you’re looking to boost the fiber and protein even more, serve the dish with a side of quinoa or brown rice for a well-rounded meal.
- Tzatziki or Garlic Yogurt Sauce: A light yogurt-based sauce can provide a refreshing contrast to the warm, savory chicken and potatoes.
- Sautéed Spinach or Kale: Leafy greens sautéed with garlic and olive oil offer a healthy, vibrant addition to the plate.
Tips for Making One Pan Chicken Drumsticks and Potatoes
- Pat the potatoes and chicken dry with a paper towel before adding them to the baking sheet. Removing excess moisture will help the end result be crispy when it roasts.
- Use skin on chicken thighs. The skin will not only crisp up, but it will also protect the meat from drying out. I also like to keep the skin on because my kids love it 🙂
- Use your hands to coat the chicken and potatoes in the sauce. This will ensure that everything is well coated and covered with flavor. The oil in the sauce will also help to get those crispy edges.
- Let the chicken rest for at least 5 minutes before serving. Resting meats before serving allows the juices to redistribute and each bite will be more tender, flavorful and juicy.
- Marinade the chicken beforehand. If you have time to season the chicken a few hours in advance (or in the morning), it will give the marinade enough time to penetrate deeper into the chicken and will taste even better. Combine the ingredients of the marinade together, toss the chicken in, and store in a closed container with lid. Then when you’re ready to bake the One Pan Chicken Drumsticks and Potatoes recipe, add the potatoes and bake in the oven!
How Long to Bake Chicken Legs
The length of time to bake will depend on the temperature of oven and size of the legs. If the legs are not crowded on a baking sheet, the baking time at 400°F will be about 35-45 minutes.
When baking chicken legs (drumsticks), the general rule of thumb when it comes to cook time is:
- At 400°F (200°C): Bake for 35 to 45 minutes until the internal temperature reaches 165°F (75°C). Use a meat thermometer to ensure accuracy.
- For extra crispiness, you can broil them for an additional 2–3 minutes at the end, but keep a close eye to prevent burning.
- For bone-in chicken thighs, you might need a few extra minutes to ensure they are fully cooked through, especially if they are on the larger side.
How do I ensure the potatoes are cooked perfectly?
Be sure to use a large enough pan so the ingredients are not crowded in the baking dish.
Ideally, use a heavy-based cast-iron pan, which will conduct the heat well and cook the chicken and potatoes perfectly.
If you don’t have a large baking pan, cut the potatoes to be sure they cook through. It’s also important that the oven is fully preheated before you start cooking.
Why are my drumsticks not crispy?
Your drumsticks might not be crispy due to:
- Too low oven temperature: Bake at 400°F or higher to ensure crispy skin.
- Too much moisture: Pat the drumsticks dry with paper towels before seasoning and baking.
- Overcrowding the pan: Leave space between drumsticks so the skin can crisp up properly. If they’re too close, they’ll steam instead of roast.
- Not enough oil: Lightly brush the drumsticks with oil to help crisp the skin.
Why I love this sheet pan chicken drumsticks recipe as a dietitian
As a registered dietitian, I always look for meals that combine taste, convenience, and nutrition. I used to share this recipe in my meal plans when I used to work with clients and it was always a hit.
This one-pan chicken and potatoes recipe delivers on all these requirements. The balance of lean protein, fiber, and healthy fats ensures you’re nourishing your body while keeping your energy levels steady.
It’s a one-pan meal, which means minimal cleanup—perfect for busy families. The main ingredients are also chicken and potatoes, which is a great option when you are looking for a quick, easy, budget-friendly dinner idea.
Plus, with ingredients like garlic and turmeric, this dish has added health benefits. Garlic is well-known for its immune-boosting properties, and turmeric is a powerful anti-inflammatory spice that I love including in my cooking.
Nutrition Breakdown
This One Pan Baked Chicken Legs and Potatoes recipe checks off may of the daily values when it comes to nutrition.
- High in Protein: With both chicken thighs and breasts, this dish is a great source of protein, which is essential for muscle building and repair.
- Good Source of Fiber: Leaving the skin on the potatoes increases the fiber content, promoting better digestion and longer-lasting fullness.
- Healthy Fats: The use of extra virgin olive oil provides heart-healthy monounsaturated fats.
- Antioxidants and Anti-inflammatory Spices: Spices like turmeric, cumin, and paprika not only enhance flavor but also provide antioxidant and anti-inflammatory benefits.
Why I Use Chicken Thighs in This Recipe (and Why It’s Okay!)
As a dietitian, I often hear concerns about using chicken thighs because they’re higher in fat than chicken breasts.
But here’s why it’s perfectly okay—and even beneficial— to include them in this recipe:
- More Flavor: Chicken thighs naturally have more flavor and stay juicier during cooking, making your dish more satisfying. This also means less temptation to add extra sauces or fats for flavor.
- Balanced with Chicken Breasts: In this recipe, I balance out the richness of the thighs by combining them with lean chicken breasts. This gives you the best of both worlds: flavor from the thighs and lean protein from the breasts.
- Easier for Kids to Eat: Thighs are more tender and forgiving if they cook a bit longer, which makes them ideal for kids who might prefer softer textures.
Concerned About Heart Health?
If you’re watching your heart health or have a health condition, you might be cautious about the slightly higher fat content in chicken thighs.
The good news is, chicken thighs contain healthy unsaturated fats that can fit into a heart-healthy diet when eaten in moderation.
However, if you’d rather stick to leaner options, you can easily substitute the thighs with all chicken breasts or even chicken drumsticks, which have less fat but still offer a flavorful option. Just be sure to adjust the cooking time slightly, as chicken breasts tend to cook faster than thighs.
Tips for Customizing This Roasted Chicken Legs and Potatoes Recipe
Vegetable Swap. Don’t like potatoes? Try swapping them out for sweet potatoes, green beans, baby carrots, or other root vegetables for added nutrients and variety.
Change the spices. If you prefer it spicier, you can add a dash of cayenne pepper or chili flakes. You can also omit any of the spices or substitute with onion powder or garlic powder. This easy recipe is very versatile.
Meal Prep Friendly. This roast chicken drumsticks and vegetables dinner makes great leftovers! Store it in an airtight container in the fridge for up to 4 days. It reheats beautifully and can even be frozen for future meals.
Frequently Asked Questions
Bake drumsticks uncovered to allow the skin to become crispy. Covering them with aluminum foil traps steam, which can lead to softer, less crispy skin. If you want a more tender result but still want crispy skin, bake covered for the first part, then uncover for the last 10-15 minutes.
Raw drumsticks typically take 35 to 45 minutes to bake at 400°F (200°C) until they reach an internal temperature of 165°F (75°C). Always check with a meat thermometer to ensure they’re cooked through.
Searing drumsticks before baking is optional but can help lock in juices and enhance the flavor. Searing gives the chicken a nice golden color and slightly crispy exterior, but it’s not necessary if you’re baking them at a high temperature or broiling at the end.
This one-pan chicken drumsticks and potatoes recipe is not only delicious but also designed to keep your meals balanced and nutritious. Whether you’re a busy parent like me or just someone looking for an easy weeknight dinner, this easy sheet pan dinner is a must-try. It’s wholesome, flavorful, and quick to prepare—all while being packed with nutrients.
This sheet pan drumsticks and potatoes recipe is such a great recipe when you want something delicious but don’t have a lot of prep time. This one pan chicken is perfect for an easy weeknight dinner that the whole family will love!
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One Pan Chicken Drumsticks and Potatoes With Garlic
Equipment
Ingredients
- 3 pounds mix of chicken thighs and chicken breast
- 1.5 pounds potatoes sliced
Marinade
- 1/4 cup olive oil extra virgin
- 1/2 cup lemon juice freshly squeezed
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 1 head garlic cloves minced
- 2 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon turmeric
- 2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 F.
- Wash and cut the potatoes into 1/4 inch slices. You can either peel the skin or keep on for extra fiber.
- Pat the chicken and potatoes well with a paper towel and place in a 9 x 13 oven-safe rimmed baking dish.
- In a small bowl, whisk together the marinade ingredients: olive oil, lemon juice, chicken stock, tomato paste, minced garlic, paprika, cumin, turmeric, salt and pepper. Drizzle over the chicken and potatoes in the pan.
- Use your hands to evenly coat the chicken and potatoes with the sauce.
- Bake uncovered for 50-55 minutes until the potatoes are fork tender and the chicken is cooked through. Broil for 3-5 more minutes if needed for a golden brown color.
- Allow the chicken to rest for 5 minutes before serving. Garnish with fresh parsley.