Herb Roasted Chicken Drumsticks & Potatoes

Name: Herb Roasted Chicken Drumsticks & Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

45 mins

2 Comments

Jump to Recipe Video

By: Rachel GurkPosted: 03/17/2021Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

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.