Oven Baked One Pan Chicken Drumsticks and Potatoes
Servings 4 servings
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!
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.
Nutrition
Calories: 400kcalCarbohydrates: 27gProtein: 34gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 148mgSodium: 775mgPotassium: 1028mgFiber: 4gSugar: 1gVitamin A: 64IUVitamin C: 32mgCalcium: 62mgIron: 3mg
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