One Pan Baked Chicken Drumsticks with Potatoes and Veggies is easy to put together and you can spend time with your family while this meal bakes in the oven! Simple, Comfort Food meals are the Best! There is no need to struggle with what to prepare for dinner.
No need to marinate, no fancy ingredients, it’s One Pan simple meal that is ready in an hour!
What makes this recipe so good
- Chicken Drumsticks: The chicken skin turns very crispy, while the meat stays juicy. You can use drumsticks and/or chicken thighs for this recipe. Chicken drumsticks are economical, flavorful, and fun to eat.
- Potatoes: You can use russet potatoes, sweet potatoes, red or yellow baby potatoes. They will all work great in this recipe.
- Veggies: Use any you have on hand. I love adding mushrooms since they add additional flavor to this recipe. Sliced colorful peppers add flavor and color to this dish.
- Spices: I’ve used garlic powder, onion powder, paprika and salt/pepper, but you can use any of your favorite spices to suit your preferences.
My family will gladly eat this baked chicken and potatoes for dinner every day of the week – it’s so Delicious, Quick and Easy!
How to make One Pan Baked Chicken Drumsticks with Potatoes and Veggies
- Heat oven to 400F degrees.
- Line large sheet pan with aluminum foil.
- Add olive oil to a pan and 1/2 cup wine, if you like.
- Pat dry chicken with paper towels to remove extra moisture and place in oiled pan.
- Season with garlic powder, onion powder, paprika, and salt/pepper on all sides.
- Add potatoes and veggies to the pan and sprinkle with salt, ground pepper, and garlic powder.
- Bake for 45 minutes to an hour, or until the juices run clear on the chicken and potatoes are cooked.
- If the chicken and potatoes have not browned up as much as you would like, broil for 3 to 5 minutes.
- Watch carefully, or they will burn.
Serve and Enjoy!
A perfect weeknight meal! Crispy-baked one-pan chicken dinner is healthy, easy, and simple to make.
Sheet pan meals are so easy to create less and fewer dishes to clean. Sheet pan meals are perfect for those busy evenings without much time.
If you made this recipe, please leave a comment and a star rating below!
One Pan Baked Chicken Drumsticks with Potatoes and Veggies
One Pan Baked Chicken Drumsticks with Potatoes and Veggies is easy to put together and you can spend time with your family while this meal bakes in the oven! Simple, Comfort Food meals are the Best! There is no need to struggle with what to prepare for dinner.
Ingredients
- ½ cup olive oil
- 3 to 4 lbs chicken legs
- potatoes halved
- bell peppers
- mushrooms
- garlic powder
- onion powder
- paprika
- salt/pepper
- parsley
- 1/2 cup wine Marsala or White (optional)
Instructions
- Heat oven to 400F degrees.
- Line large sheet pan with aluminum foil.
- Add olive oil to a pan and 1/2 cup wine, if you like.
- Pat dry chicken with paper towels to remove extra moisture and place in oiled pan.
- Season with garlic powder, onion powder, paprika, and salt/pepper on all sides.
- Add potatoes and veggies to the pan and sprinkle with salt, ground pepper, and garlic powder.
- Bake for 45 minutes to an hour, or until the juices run clear on the chicken and potatoes are cooked.
- If the chicken and potatoes have not browned up as much as you would like, broil for 3 to 5 minutes.
- Watch carefully, or they will burn.
- Enjoy!
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Hi, Anna. You did not mention how long the rice, onion and garlic have to be cooked. Thanks
Hi Vera, I think you are asking a question about another recipe since this one doesn’t have rice, onion, or garlic in it. It has potatoes, onion, and garlic powder.
Comment * do you turn the heat on when you have all the ingredients on the stove top before baking? Heat oil first?
Yes, always preheat the oven.
Anna,
Do you turn the chicken at any point during baking?
Thank you!
Heather
Hi Heather, I find that it’s not necessary to turn the chicken. You can if you want to, but it cooks through in 45 minutes to an hour.
We Loved this recipe! I added small amounts of a few additional vegetables – green beans, zucchini, a few quartered cherry tomatoes, a few slices of cabbage – everything blended together in a mouthwatering bite. The Marsala wine really contributed a great flavor. Thank you for this delicious recipe, it was also easy and quick to prep and make!
Love reading your comment, DRCooking! This recipe is meant to be very flexible. So glad you liked it!
Comment *hi Anna. Do you bake everything uncovered?
Yes, Esther, bake uncovered!
Tried this a few days back. Very delicious! Go Anna!
That’s Wonderful, Sandra! So Glad! If you can leave me some stars that would be great, helps others who want to try this recipe. Thank you for your feedback!
Hi Anna, really delicious my family loved it so did I.. Can you please give me a recipe for shrimp fried rice
Hi Johanna! So glad you liked this recipe. I haven’t added shrimp fried recipe to my blog, but it’s super easy. I prefer using cooked jasmine rice for its flavor.
Ingredients:
2 cups uncooked jasmine rice
1½ cups water
3 tablespoons light olive oil
2 eggs, beaten
1 to 2 pounds shrimp, peeled and deveined
1 medium onion, diced
2 garlic cloves, diced
¼ teaspoon salt or to taste
¼ teaspoon sesame oil
2 teaspoons low-sodium soy sauce
snow peas, carrots (optional)
Directions:
On medium-high heat, heat the oil in a large skillet or wok.
Stir fry the shrimp until opaque, transfer them to a warm plate.
Add more oil to the skillet, stir-fry rice, garlic, and onion.
Push the mixture off to one side of the skillet, then pour eggs on the other side of skillet.
Stir fry until scrambled, about 1 or 2 minutes.
Add soy sauce and sesame oil, blend all together.
Stir fry until heated through, about 1 minute.
Stir the shrimp into the rice until combined and serve.
Enjoy!
Mouthwatering Anna thank you Another great recipe
So glad you liked it, Beatrice! Appreciate your feedback! 🙂