Healthy Baked Chicken Drumsticks (Easy Sheet Pan Dinner)
A delicious and easy one-pan herb-baked chicken with potatoes recipe that you can easily add to your midweek meal rotation.
Servings: 6 Servings
Calories: 433kcal
Equipment
- 1 large rimmed baking sheet
Ingredients
- 3 pounds chicken drumsticks 12 pieces, bone-in, skin on
- 3 sweet potatoes about 2 pounds or 1 kg, cut into 1-inch cubes and roughly the same size
- 2 large sweet Honeycrisp apples about 1 pound or 470 grams, cut in half, and then quarter each half
- 2 medium red onions about 1 pound or 500 grams, cut in half, and then quarter each half
- 1 teaspoon salt, divided and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 3-5 fresh Rosemary leaves or half to one teaspoon of dried Rosemary
- ⅓ cup extra virgin olive oil plus two tablespoons, optional
Instructions
- Arrange a rack in the center of your oven, and preheat to 425 °F/ 220 °C
- Take a large rimmed baking sheet pan and cover it with parchment paper, set aside. You can also coat it with olive oil instead.
- Thoroughly pat-dry the chicken drumsticks with paper towels. Get the chicken as dry as possible, as it will help with browning.3 pounds chicken drumsticks
- Spread the chicken drumsticks evenly on the baking sheet and season on both sides with salt (about ½ teaspoon).1 teaspoon salt, divided and freshly ground black pepper to taste
- Arrange the sweet potatoes, apples, and onions evenly in between the chicken drumsticks.3 sweet potatoes, 2 large sweet Honeycrisp apples, 2 medium red onions
- Season the vegetables with the rest of the salt (½ teaspoon), and then everything royally with freshly ground black pepper, garlic powder, and sage.1 teaspoon salt, divided and freshly ground black pepper to taste, 1 teaspoon garlic powder
- Tuck in fresh Rosemary leaves evenly across the sheet pan, and cover everything with olive oil. You might need two extra tablespoons, if desired, to cover all the edges.⅓ cup extra virgin olive oil
- Place in the oven for 30 minutes. Remove from oven, and stir the potatoes and apples.
- Return pan to oven and roast for an additional 10 to 15 minutes or until the chicken is fully cooked, its juices run clear (or until an instant read thermometer inserted in the thickest part of the leg reads 165°F.), and the skin of the chicken, and potatoes are sufficiently browned.
Notes
Helpful Tips:
- Cutting sweet potatoes: Peel and cut them slightly smaller than the size of the drumsticks because you want the potatoes to come out more crispy and browned around the edges.
- Cutting the apples and onions: Cut them roughly and into larger pieces to cook evenly with the chicken drumsticks. They will still soften and release their sweet juices.
- Don't skimp on olive oil: It ensures all the spices marinate together, and you'll get a deliciously well-flavored aromatic dish. It's the secret ingredient to delicious and easy chicken drumsticks.
- For best results: There is no need to turn the drumsticks over midway, but I advise giving the potatoes a good stir about 30 minutes in to coat them again with some of the pan's juices.
- And then, continue to bake for about 10 to 15 minutes. For this recipe, don't bake the chicken legs covered because you want that slightly browned skin and browned edges around the bones.
- Storing leftovers: Allow leftover chicken drumsticks to cool completely before storing them in an airtight container. Refrigerate for 3 to 4 days. Reheat in the microwave, over the stove with olive oil, or back into the oven at 350°F for ten minutes or until sufficiently heated.
Nutrition
Serving: 2drumsticks | Calories: 433kcal | Carbohydrates: 35g | Protein: 22g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 183mg | Potassium: 763mg | Fiber: 6g | Sugar: 13g | Vitamin A: 16133IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg
