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!
Equipment
- 17.9" x 12.9" sheet pan or two smaller ones
- Liquid measuring cup or small mixing bowl
Ingredients
- 3 1/2-4 pounds chicken drumsticks (approximately 10 drumsticks)
- 1 1/2 pounds baby potatoes halved
- 12 ounces fresh green beans trimmed
- 1/4 cup olive oil
- 1 1/4 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.
Tried this recipe?Let us know how it was!