Sheet Pan Chicken Drumsticks, Potatoes & Green Beans
Sheet Pan Chicken Drumsticks, Potatoes & Green Beans is everything you want on a busy night: an easy, one-pan dinner with seasoned drumsticks, roasted potatoes, and tender green beans — a flavorful meal with barely any cleanup!
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Who doesn’t love the convenience of a one-pan recipe? Sheet Pan Chicken Drumsticks, Potatoes & Green Beans is a complete chicken dinner that is incredibly flavorful and so easy to make!
The chicken will have that deliciously crispy skin, and the vegetables will be perfectly seasoned and roasted!
The seasonings are a delicious combination of dried thyme, garlic & onion powder, and fragrant smoked paprika, which adds a wonderful, rich warmth to the dish.
Sheet Pan Chicken Drumsticks & Veggies is perfect as-is, but feel free to serve it with some crusty bread or a side salad!
Did I mention how inexpensive chicken drumsticks are? This whole meal is pretty budget-friendly!
Slow Cooker Buffalo Chicken Drumsticks is another easy chicken drumstick recipe the whole family will love!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Chicken drumsticks
- Baby potatoes – I used a trio of baby potatoes (purple, red, and Gold)
- Fresh green beans
- Olive oil
- Seasonings – garlic powder, onion powder, smoked paprika, dried thyme, salt, pepper
How to make this recipe
- Simply add the chicken drumsticks, potatoes, and green beans to a large sheet pan lined with parchment paper.
- Make the seasoned oil and rub it all over the chicken and vegetables.
- Cook in oven according to the instructions on the recipe card below.
📍This is just a summary. The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
This meal is great for busy weeknights! It takes 10 minutes to throw together and cooks on one pan!
How to serve sheet pan chicken & vegetables
- This is great for meal prep! After it’s cooked, separate it into individual portions for quick meals during the week!
- It’s a complete meal as it is, but if you’re having company, you can make it go further by serving it with a green salad or a loaf of crusty bread.
- This is great served family style on the sheet pan or a serving platter, however, you could plate it individually for a more formal presentation.
💡 Tips & Tricks
- Chicken: I developed this recipe with drumsticks, but thighs or breasts could also be used. Use a meat thermometer to check for doneness.
- Potatoes: If desired, you could replace the halved baby potatoes with full-size red, Gold, or Russet potatoes. Just be sure to chop them in smaller pieces.
- Crispy skin: You can definitely achieve crispy skin on the chicken! Simply put it under the broiler after it’s done cooking. Make sure to watch it carefully so it doesn’t burn.
- Parchment paper: To prevent the chicken and vegetables from sticking to the pan, I recommend using parchment paper. Plus, it makes the pan easier to clean!
Looking for more easy dinners? Here are some favorites:
- Slow Cooker Chicken Fajita Tacos
- Sheet Pan Za’atar Chicken & Chickpeas
- Slow Cooker Cajun Sausage, Green Beans, and Potatoes
- Slow Cooker Split Pea Soup
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Sheet Pan Chicken Drumsticks, Potatoes & Green Beans
Equipment
- 17.9" x 12.9" sheet pan or two smaller ones
- Liquid measuring cup or small mixing bowl
Ingredients
- 3.5-4 pounds chicken drumsticks (approximately 10 drumsticks)
- 1.5 pounds baby potatoes halved
- 12 ounces fresh green beans trimmed
- 1/4 cup olive oil
- 1.25 teaspoons sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme rolled between your hands to wake it up
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°. Line sheet pan with parchment paper.
- Pat chicken drumsticks dry with a paper towel, then place them on the lined sheet pan, spreading them out so you'll have room to fit veggies between them.
- Add the halved potatoes and green beans to the sheet pan, nestling them in between the chicken.
- In a liquid measuring cup or small mixing bowl, add the olive oil and all the seasonings. Stir to combine, then pour it over chicken and vegetables. I like to put gloves on and rub the seasoned oil all over the chicken (on both sides) and all over the vegetables. Optional, but I like to sprinkle a little extra smoked paprika over the chicken as it adds a great color!
- Roast for 30 minutes, then stir the vegetables and flip over the chicken. Bake for another 20-30 minutes, or until a meat thermometer says the internal part of the chicken is 165°.
- For nice crispy skin, place the chicken drumsticks under the broiler for a minute or two, checking often so that they don't burn. Enjoy!
Notes
- Bone-in chicken breasts or thighs could also be used. Use a meat thermometer to make sure they're done since their cook time is different.
- If you like spicy food, add a 1/4 teaspoon of cayenne to the oil and spices.
- Instead of baby potatoes, feel free to use chopped Russet, Gold, or red potatoes.
- Store leftovers in an air-tight container in the fridge for up to 4 days.
- The "4 servings" is based on each person having 2-3 drumsticks each.
I can’t wait for you guys to try this new recipe! It is easy to make and so delicious!