These one pan chicken drumsticks and potatoes are the ultimate easy weeknight dinner for busy nights! Lemony chicken legs and perfectly roasted potatoes are warm and cozy without being too heavy. While they bake, prepare a simple green salad and enjoy a complete, nutritious meal faster than you could order takeout!
Table of Contents
One Pan Lemon Chicken and Potatoes
I live for one-pan, one-pot, and slow cooker meals! As a busy parent myself, I understand how challenging it is to juggle a million things every day and scramble to get dinner on the table. These easy family recipes require minimal prep, and the best part is that clean-up is a cinch, too!
This lemon-infused baked drumsticks and potatoes recipe combines hearty, family-favorite flavors the whole family will love and ask for by name. Try it next time you need a healthy dinner in a hurry!
Why We Love This Sheet Pan Chicken Drumsticks
- Low prep and easy cleanup
- Combines the protein and starch for an easy meal
- Drumsticks are naturally juicy and flavorful
- Easy to scale up for leftovers later in the week
- The roasting process results in tender, juicy chicken every time and gives the potatoes the perfect crispy bite
- Popular with kids of all ages
- Inexpensive meal that can easily serve a crowd
Ingredient Notes
- Lemon zest & juice: The sunny flavor of fresh lemon juice really wakes up these chicken drumsticks with potatoes. It’s an easy way to elevate the flavor!
- Mini potatoes: You may also see these called baby potatoes. Use any type of mini potatoes you like.
- Seasonings: Use dried oregano, kosher salt, black pepper, and a pinch of red pepper flakes to keep things simple.
- Extra virgin olive oil: The oil will help the chicken and potatoes crisp up in the oven while locking in the moisture inside.
- Garlic cloves: For extra flavor.
- Bone-in chicken drumsticks: Make sure these are completely thawed. You can use skinless if preferred, but they might now turn out quite as crispy on the outside.
- Fresh parsley: Chopped for serving.
Step-by-Step Instructions
- Preheat the oven to 425 degrees F. Spray a rimmed baking sheet or large casserole dish with cooking spray. Alternatively, you can line with parchment paper.
- Grate the zest from the lemon into a large bowl, then cut the lemon in half. Set aside.
- In the prepared baking dish, combine the potatoes, 1 tablespoon olive oil, 1 clove minced garlic, 1/2 teaspoon of the oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Toss well to coat. Spread the potatoes out in a single layer. Squeeze one lemon half over the potatoes. Roast the potatoes for 15 minutes.
- While the potatoes are roasting, pat the chicken dry with paper towels and season all over with the remaining 1/2 teaspoon of salt, and 1/2 teaspoon black pepper.
- To the bowl with the lemon zest, mix 1 tablespoon olive oil, 2 garlic cloves, remaining 2 teaspoons of oregano, and red pepper flakes. Add the chicken and toss with your hands, making sure that you rub the seasoning under the skin as well.
- After the potatoes have roasted for 15 minutes, toss the potatoes, then add the chicken to the pan, placing the pieces skin side up on top of the potatoes. Drizzle the chicken and potatoes with the remaining 1 tablespoon of olive oil. Continue to roast until the chicken and potatoes are cooked through and everything is golden and crispy, about 30-40 minutes longer.
- Transfer the chicken and potatoes to a platter or serving plates and sprinkle with the parsley. Serve and enjoy!
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- The easiest way to tell if your chicken is done is to use a meat thermometer. Place it in the thickest portion of the leg. When the chicken is fully baked, its internal temperature will read 165 F.
- Be careful not to overcook the chicken as it can easily dry out.
- For the crispiest skin and potatoes, preheat the oven before baking.
- Pat the chicken legs with a paper towel to remove as much moisture as possible before roasting.
Recipe FAQs
Yes! Although we eat a lot of chicken breast, I will say that roasting tends to go best with higher-fat cuts of meat as they have plenty of moisture inside to avoid drying out. Try this recipe with chicken thighs (bone-in or skinless) or use chicken breast, but be careful not to overbake it.
That depends on the size of your sheet pan! If you crowd your pan, these chicken legs with potatoes will not get the same crispy skin you’re expecting. You could split the batch between two sheet pans, but I find it easier to prepare the chicken and potatoes on one pan and a batch of roasted broccoli or roasted baby carrots on another pan. They’ll all roast at the same time and usually around the same temperature. Plus, then you’ll get another flavor to make your chicken dinner even more interesting.
All potatoes roast well. The starchiest and fluffiest options are russet or Yukon gold potatoes, but I also love roasted red potatoes. Don’t worry about the color or type. They all turn out great and will take on so much flavor from the chicken as it roasts!
Storage Guidelines
Let any leftovers cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.
To reheat, you can microwave the leftovers for a few minutes, but that will result in soggy chicken skin. For best results, bake the chicken at 350 F for 5-10 minutes until it is heated through and has crispy skin.
Serving Suggestions
This easy sheet pan dinner includes two of the core components of your meal: the protein and the starch. You’re just missing the veggies! I like to keep things simple, and either serves steamed or roasted veggies (broccoli, green beans, Brussels sprouts) or a nice green salad. Try these hearty sides for a complete meal:
- Tossed Green Salad
- Trader Joe’s Cruciferous Crunch Salad
- Copycat Chik Fil A Kale Crunch Salad
- Roasted Maple Bacon Brussel Sprouts
- Green Beans with Cranberries and Almonds
Recipe Variations
- Use sweet potatoes: These will generally cook a little faster than white potatoes, but I love the sweetness of sweet potatoes with the roasted chicken!
- Use larger potatoes: Replace the baby potatoes with large or medium potatoes, but cut them into small baby-sized pieces. It’s an easy swap!
- Make a sauce: A quick batch of homemade gravy without drippings will take this easy meal over the top.
- Change the seasonings: This recipe uses garlic, oregano, and lemon for a subtle Mediterranean-inspired flavor, but you can really go wild with flavor! Experiment with your favorite seasoning blend or even my chicken marinades to infuse the chicken with tons of flavor.
More One Pan Recipes
- Sheet Pan Chicken Pitas
- Healthy Sheet Pan Chicken Fajitas
- Easy Sausage Tray Bake
- One Pan Feta Pasta with Cherry Tomatoes
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Oven Baked One Pan Chicken Drumsticks and Potatoes
Ingredients
- Zest of one lemon
- Juice of half a lemon
- 1 1/4 pounds mini potatoes, diced
- 2 1/2 teaspoons dried oregano, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- 3 tablespoons extra-virgin olive oil, divided
- 3 large garlic cloves, minced
- 2 1/2 pounds bone-in chicken drumsticks
- Pinch of red pepper flakes
For serving
- Fresh parsley
Instructions
- Preheat the oven to 425 degrees F. Spray a rimmed baking sheet or large casserole dish with cooking spray. Alternatively, you can line with parchment paper.
- Grate the zest from the lemon into a large bowl, then cut the lemon in half. Set aside.
- In the prepared baking dish, combine the potatoes, 1 tablespoon olive oil, 1 clove minced garlic, 1/2 teaspoon of the oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Toss well to coat. Spread the potatoes out in a single layer. Squeeze one lemon half over the potatoes. Roast the potatoes for 15 minutes.
- While the potatoes are roasting, pat the chicken dry with paper towels and season all over with the remaining 1/2 teaspoon of salt, and 1/2 teaspoon black pepper.
- To the bowl with the lemon zest, mix 1 tablespoon olive oil, 2 garlic cloves, remaining 2 teaspoons of oregano, and red pepper flakes. Add the chicken and toss with your hands, making sure that you rub the seasoning under the skin as well.
- After the potatoes have roasted for 15 minutes, toss the potatoes, then add the chicken to the pan, placing the pieces skin side up on top of the potatoes. Drizzle the chicken and potatoes with the remaining 1 tablespoon olive oil. Continue to roast until the chicken and potatoes are cooked through and everything is golden and crispy, about 30-40 minutes longer.
- Transfer the chicken and potatoes to a platter or serving plates and sprinkle with the parsley.
Notes
- The easiest way to tell if your chicken is done is to use a meat thermometer. Place it in the thickest portion of the leg. When the chicken is fully baked, its internal temperature will read 165 F.
- Be careful not to overcook the chicken as it can easily dry out.
- For the crispiest skin and potatoes, preheat the oven before baking.
- Pat the chicken legs with a paper towel to remove as much moisture as possible before roasting.
- The nutritional information is based on two drumsticks and a quarter of the potatoes.
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