Sheet Pan Chicken Drumsticks & Vegetables
Sheet pan chicken drumsticks and veggies is a simple, family-friendly meal that’s wholesome, filling, and delicious.
Servings 5 servings
Calories 437kcal
Ingredients
- 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)
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 437kcal