Roasted chicken drumsticks, flavorful with herbs and spices, are nestled in a bed of crisp sweet potatoes, white potatoes, and onions in this easy sheet pan dinner.

Chicken drumsticks on a sheet pan with potatoes.

Perfect for a weeknight meal, this crispy baked one pan chicken dinner is healthy, easy, and simple to make. The chicken is juicy and flavorful with an easy herb rub. Two kinds of potatoes, sweet potatoes and russets, roast right along with the chicken and melt in your mouth. My husband thinks it’s the best chicken ever. 

Chicken drumsticks are economical, flavorful, and fun to eat. I love my recipe for super easy air fryer drumsticks and soy and honey glazed drumsticks are finger lickin’ good. Grilled chicken shawarma drumsticks with homemade tzatziki (cucumber yogurt sauce) are yummy when it’s grilling weather.

But if I’m wanting a really convenient one pan dinner (and when isn’t it a good time for that)? I’ll take these roasted chicken drumsticks with potatoes any day! Pick up a package of drumsticks the next time you shop and look forward to a great dinner. 

About this recipe

This is an easy sheet pan chicken dinner. Get a nice big rimmed sheet pan out and preheat the oven to 450°F. You want that oven nice and hot to get good crispy results.

Simply dice the potatoes and an onion and put them into a big bowl with a tasty spice/herb/olive oil mixture. Toss the veggies around until they’re coated and spread them in the sheet pan.

Put seven or eight drumsticks in the same bowl, and coat them with the same oil mixture. Nestle the drumsticks on top of the potatoes and stick the pan in the oven. Wash your hands and let the oven do the rest of the work. Your job is pretty much done. 

Well, almost. Give the potatoes a stir once during the cooking time so they brown evenly. The chicken is done in about thirty minutes, or when an instant read thermometer reads 165°F. Make sure the tip of thermometer is inserted in the meatiest part of the leg and not touching the bone. 

Clap your hands, dinner is served! Serve a simple green arugula salad or a vinegar based coleslaw for a nice contrast of flavors.

Roasted chicken drumsticks on a pan with potatoes and onions.

What you need

  • Chicken Drumsticks: You could also use thighs or breasts. Keep in mind cooking time will change slightly.
  • Potatoes: We like a combination of sweet potatoes and russet potatoes, but you can use all of one or the other if you prefer. Try Yukon gold potatoes, baby potatoes, or red potatoes. They’ll all work great in this recipe, too.
  • Onion: A yellow onion works great for this recipe, but red onions, Vidalia onions, or halved shallots all work as well.
  • Seasonings: This recipe uses a combination of fresh herbs and warm spices to give so much flavor to both the chicken and the potatoes. You’ll need fresh rosemary and thyme (check out the recipe notes if you only have dried), and then from your spice cupboard, you’ll need paprika, garlic powder, salt and pepper.
  • Olive Oil: Olive oil ties everything together and helps the herbs and spices stick to the chicken and potatoes. Avocado oil also works well here.
Chicken drumstick and roasted potatoes on a plate.

Make this sheet pan dinner your own

  • Chicken legs and thighs can be used interchangeably. If they are connected (leg quarters), the chicken will take longer to roast, about forty minutes. I don’t recommend using leg quarters for this recipe because the potatoes tend to burn with the longer roasting time.
  • Use all sweet potatoes, or all russet potatoes, if you prefer. Omit the onion, or add extra. 
  • Try different mixtures of spices or herbs for a different flavor profile. Chili powder, five spice powder, or smoked paprika are good choices.

FAQs

Do you cover drumsticks in the oven?

For this recipe, you’re cooking the drumsticks at a high heat and want to achieve a crispy skin, so you cook them uncovered. If you add a cover, they’ll steam and be softer.

Should you flip drumsticks?

It’s not necessary to flip the drumsticks. They cook evenly without having to flip them over.

How do you tell when drumsticks are done?

The best way to check for doneness is to use an instant read thermometer, making sure it’s in the thickest part of the meat but not touching the bone. The USDA recommendation is to cook chicken drumsticks until they have an internal temperature of 165ºF. Juices should run clear, not pink or red, at this temperature.

Roasted potatoes and drumsticks on a sheet pan.

Make-Ahead Ideas

If you have extra time in the morning, prepare the potatoes ahead of time and submerge them in water. Dry them thoroughly before proceeding with the recipe. Wet = steam = not crispy.

Storage Tips

Leftovers can be stored in the refrigerator tightly covered for two to three days. 

Reheating Suggestions

For best results, reheat in a single layer in the oven at 350°F for ten minutes or so until they’re heated through.

You can also reheat in the microwave until warm. The chicken and potatoes won’t be as crispy with this method, and the chicken may dry out more.

Overhead view of a sheet pan full of roasted potatoes, sweet potatoes, onions, and spice-rubbed drumsticks.

More sheet pan chicken dinners

Chicken is so versatile and it roasts perfectly in the oven with lots of different vegetables or potatoes for a complete meal. Try:

Chicken drumsticks and cubed potatoes and sweet potatoes on a sheet pan.

Herb Roasted Chicken Drumsticks & Potatoes

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Roasted chicken drumsticks, flavorful with herbs and spices, are nestled in a bed of crisp sweet potatoes, white potatoes, and onion in this easy sheet pan dinner.

Ingredients

  • 2 medium sweet potatoes, cut into 1-inch pieces (1 ½ lbs.)
  • 1 medium russet potato, cut into 1-inch pieces (½ -¾ lb.)
  • 1 medium yellow onion, chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fresh rosemary, roughly chopped (see notes)
  • 1 teaspoon fresh thyme, roughly chopped
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coarse ground pepper
  • 1 teaspoon salt
  • 3 pounds chicken drumsticks (7-8 drumsticks)

Instructions

  1. Preheat oven to 450°F.
  2. In large bowl, toss potatoes and onion with olive oil and half of the spice/herb mixture. Spread evenly in large rimmed sheet pan. In same bowl, toss drumsticks with remaining spice mixture. Position the drumsticks on top of the potato mixture.
  3. Roast for 20 minutes. Remove from oven and stir potatoes. Return pan to oven and roast for an additional 10 minutes, or until an instant read thermometer inserted in the thickest part of the leg reads 165°F.
  4. Serve immediately.

Notes

  • Substitute chicken thighs or roast a combination of thighs and legs.
  • If you don't have fresh herbs, substitute dried herbs but use half as much (1 teaspoon crushed rosemary, ½ teaspoon dried thyme).
  • Leftovers can be stored in the refrigerator tightly covered for two to three days.
  • For best results, reheat in a single layer in the oven at 350°F for ten minutes or so until they're heated through. You can also reheat in the microwave until warm. The chicken and potatoes won't be as crispy with this method, and the chicken may dry out more.
Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 765Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 432mgSodium: 890mgCarbohydrates: 25gFiber: 4gSugar: 5gProtein: 85g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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