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.
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.
You’ll find the printable recipe card at the end of this post, with full directions and nutrition information.
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.
Make It 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.
- Prefer to roast a whole chicken with the fixings? Try this fail-proof Roasted Chicken.
- 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.
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.
It’s not necessary to flip the drumsticks. They cook evenly without having to flip them over.
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.
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 and Reheating Tips
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 the drumsticks are heated through.
You can also reheat them in the microwave until warm. The chicken and potatoes won’t be as crispy with this method, and the chicken may dry out more.
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:
- Sheet Pan Honey Balsamic Chicken and Vegetables
- Roasted Romaine Salad — with homemade chicken nuggets
- Chicken Thighs Sheet Pan Dinner with Smashed Potatoes
- Sheet Pan Chicken Fajitas
- Baked Chicken Parmesan and Broccoli
- Hasselback Chicken with Spinach and Artichoke
- Crispy Chicken Thighs with Dijon and Dill
- Sesame Chicken and Veggies by Eat Yourself Skinny
- Sheet Pan Olive Bar Chicken by The Modern Proper
- 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)
- Preheat oven to 450°F.
- 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.
- 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.
- Serve immediately.
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.