Why You’ll Love This Recipe
This recipe is the perfect combination of convenience and hearty, home-cooked taste. Everything roasts together on one sheet pan — no need for separate pots or pans. The chicken comes out juicy with crispy skin, while the vegetables soak up all the delicious juices and seasonings. It’s budget-friendly, meal-prep friendly, and endlessly customizable based on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken drumsticks
- Baby potatoes (halved)
- Bell peppers (any color, sliced)
- Red onion (optional, sliced)
- Olive oil
- Garlic (minced)
- Dried oregano
- Dried thyme
- Paprika
- Salt
- Black pepper
- Fresh parsley or rosemary (for garnish, optional)
- Lemon wedges (optional for serving)
Directions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, toss the drumsticks with half the olive oil, garlic, paprika, thyme, oregano, salt, and pepper until well coated.
- In a separate bowl, toss the halved potatoes and sliced bell peppers with the remaining olive oil, herbs, salt, and pepper.
- Spread the drumsticks out on the prepared baking sheet. Arrange the potatoes and peppers around the chicken in a single layer.
- Bake for 35–45 minutes, flipping the chicken and tossing the vegetables halfway through, until the drumsticks are golden brown and reach an internal temperature of 165°F (74°C), and the potatoes are fork-tender.
- Broil for 2–3 minutes at the end if desired for extra crispiness.
- Garnish with fresh parsley or rosemary and serve with lemon wedges if desired.
Servings and timing
This recipe serves 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Variations
- Add more veggies: Try zucchini, cherry tomatoes, or carrots for added variety.
- Spicy kick: Add red pepper flakes or cayenne to the seasoning mix.
- Use thighs or wings: Swap in chicken thighs or wings if preferred; adjust cook time as needed.
- Garlic herb butter: Dot with a few pats of garlic herb butter before roasting for extra richness.
- Marinate ahead: Marinate the chicken overnight for deeper flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place on a baking sheet and warm in the oven at 350°F until heated through, or microwave individual portions for 1–2 minutes.
You can freeze cooked chicken and vegetables for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use bone-in chicken thighs instead of drumsticks?
Yes, bone-in thighs work well and cook in about the same amount of time. Just ensure they reach 165°F internally.
Should I peel the potatoes?
No need — just wash them well. The skins add flavor and texture, but you can peel them if preferred.
How do I get crispy skin on the drumsticks?
Make sure the skin is dry before seasoning, and broil the last few minutes for extra crispiness.
Can I prepare everything in advance?
Yes, you can season the chicken and prep the vegetables up to a day in advance and keep them refrigerated until ready to bake.
Do I need to flip the chicken while baking?
Yes, flipping helps ensure even cooking and browning on all sides.
What kind of bell peppers should I use?
Any color works, but a mix of red, yellow, and orange adds beautiful color and sweetness.
Can I use fresh herbs instead of dried?
Absolutely — use about three times the amount of fresh herbs, added near the end of cooking to preserve their flavor.
Is parchment paper necessary?
It’s optional, but it makes cleanup easier and prevents sticking.
Can I make this with boneless chicken?
Yes, but reduce the cook time to 25–30 minutes to avoid drying it out.
What should I serve with this?
It’s a full meal on its own, but you can add a green salad, crusty bread, or a yogurt-based dipping sauce on the side.
Conclusion
Epic One-Pan Baked Chicken Drumsticks with Herbed Potatoes & Peppers is the kind of no-fuss, all-flavor recipe that belongs in every home cook’s rotation. It’s easy, hearty, and full of vibrant, roasted goodness — perfect for busy weeknights or relaxed weekend dinners. With minimal cleanup and maximum satisfaction, it’s a guaranteed crowd-pleaser that’s as comforting as it is delicious.
PrintEpic One-Pan Baked Chicken Drumsticks with Herbed Potatoes & Peppers
Epic One-Pan Baked Chicken Drumsticks with Herbed Potatoes & Peppers is a simple, hearty meal made entirely on a sheet pan. Juicy chicken, tender potatoes, and sweet bell peppers roast together with herbs, garlic, and olive oil for a flavorful, no-fuss dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4 to 6
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 6–8 chicken drumsticks
- 1.5 lbs baby potatoes, halved
- 2 bell peppers (any color), sliced
- 1 small red onion, sliced (optional)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper, to taste
- Fresh parsley or rosemary, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, toss chicken drumsticks with 1.5 tbsp olive oil, garlic, paprika, thyme, oregano, salt, and pepper.
- In another bowl, toss baby potatoes, bell peppers, and red onion (if using) with remaining 1.5 tbsp olive oil, salt, and pepper.
- Arrange chicken drumsticks on the baking sheet. Spread potatoes and peppers around the chicken in a single layer.
- Bake for 35–45 minutes, flipping chicken and tossing vegetables halfway through, until chicken reaches 165°F (74°C) and potatoes are tender.
- Optional: Broil for 2–3 minutes for extra crispiness.
- Garnish with fresh parsley or rosemary and serve with lemon wedges if desired.
Notes
- Pat chicken dry before seasoning to promote browning and crispiness.
- Use parchment paper for easy cleanup and to prevent sticking.
- Customize vegetables based on seasonality or preferences (e.g., zucchini, carrots, tomatoes).
- Fresh herbs can be used in place of dried — triple the amount and add near the end of cooking.
- Let chicken rest 5 minutes before serving for juicier meat.
Nutrition
- Serving Size: 1 drumstick with vegetables
- Calories: 340
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
