Want an easy one-pan dinner? Try this sheet pan chicken drumsticks and veggies meal! It takes a few minutes to get everything chopped and seasoned, but then the rest of this recipe is hands-off as it simply bakes in the oven at 425°F. The result is total comfort food that the whole family will love!
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes. One thing I love about this recipe is there’s no specialty ingredients or expensive add-ins; everything can be found at a standard grocery store and you’re likely to already have the seasonings on hand.
- Butter – It sounds odd to add butter after you’ve tossed the vegetables in olive oil, but it adds so much flavor to the dish! If you’d prefer, though, you can skip this.
- Veggies – I use celery, onion, carrots, and potatoes in this dish. Some people find it odd to roast celery and eat it warm, but it’s actually super flavorful and comforting when roasted. It tastes great with the other veggies in here.
- Chicken drumsticks – These are always relatively inexpensive, so we love ‘em in our house. But you can also use chicken leg quarters or bone-in chicken thighs too. Keep in mind you may need to adjust the cooking time if you make these swaps, depending on the size and type of chicken used.
- Potatoes – I like using either Yukon Gold potatoes, red potatoes, or the mixed color baby potatoes (as pictured) with this recipe. If you’re using the baby potatoes you can leave ’em whole, but for larger potatoes, chop ’em up.
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start with your mise en place – the French term for getting everything gathered, set up, and chopped.
Chop up your celery, onion, potatoes, and carrots, and add them to your rimmed sheet pan. If you don’t have a rimmed sheet pan, a roasting dish also works really well for this recipe.
Drizzle the olive oil on and give everything a good stir to coat.
Place the chicken drumsticks and lemon halves on the sheet pan with the veggies.
Mix up all your seasonings, then sprinkle them over the chicken and veggies. Toss the veggies around to ensure everything is evenly coated.
Go ahead and bake that for about 40-50 minutes at 425 degrees F, until the chicken is cooked through. When it’s done and cool enough to handle, drizzle the juice from the roasted lemons over the veggies.
Give everything a good stir, garnish with parsley if you want to get fancy, and dig in.
Here are some common questions that may come up as you’re preparing this recipe:
The best way to tell when chicken drumsticks are done cooking is by using a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees F.
Sure! Sheet pan recipes are very flexible, feel free to increase the number of drumsticks or the amount of veggies used to meet your family’s needs.
Stored properly in the refrigerator, leftover chicken drumsticks should stay good for up to 4 days.
More Chicken Dinner Recipes
If you’re looking for more dinner recipes that feature chicken – from drumsticks to chicken breast to ground chicken – be sure to give one of these a try:
- Creamy zoodles with Cajun-seasoned chicken
- Air fryer chicken and spinach meatballs
- Lemon ginger chicken soup
- Curry seasoned chicken drumsticks
- Chicken parm stuffed peppers
I hope you enjoy this recipe as much as I do. It’s been a staple in our house the last few months. If you get a chance to try it, feel free to leave a recipe rating or comment below.
Sheet Pan Chicken Drumsticks & Vegetables
- 4 celery stalks, roughly chopped
- 1 yellow onion, roughly chopped
- 1 ¼ pound potatoes, chopped
- ¾ pound carrots, peeled and roughly chopped
- 2 tablespoons olive oil
- 5 chicken drumsticks skin-on
- 1 lemon, halved
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons butter, diced into small cubes (optional but recommended)
- Fresh parsley, chopped for garnish (optional)
- Preheat the oven to 425 degrees F.
- Add celery, onion, potatoes, and carrots to a large-rimmed sheet pan or roasting dish. Drizzle olive oil on the vegetables, and stir to coat.
- Add chicken drumsticks and halved lemon to the sheet pan with the veggies.
- In a small bowl, stir together the Italian seasoning, salt, garlic powder, paprika, and black pepper. Sprinkle over the chicken and vegetables. Stir the vegetables around again to evenly coat.
- Sprinkle the butter cubes over a few spots on the pan.
- Bake in a preheated oven for 40-50 minutes, or until the internal temperature of the chicken reaches 165 degrees F.*
- Remove from the oven. When cool enough to handle, squeeze the juice from the roasted lemons over the veggies. Garnish with fresh parsley (if using). Enjoy!
- If you’re using baby potatoes, you can leave them whole (if small) or halve them for this recipe. If using Yukon gold, red, or other larger potatoes, chop them.
- *If desired, during the last few minutes of baking, you can turn on the broiler to high to crisp up the skin. If so, keep a close eye to avoid burning the skin.
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Hi, your recipe looks great! Any idea how well this recipe would do prepared and divided up in freezer bags for future meals? I’m looking for cooked meals that can be frozen for use by an elderly relative.
Hi Lisa! Great question. After baking, this recipe could be frozen to then reheat later. The only thing is that the potatoes will change slightly in texture (but they will still taste good). Hope that helps!