Juicy Sheet Pan Chicken and Potatoes
Crispy-skinned chicken drumsticks and golden potato wedges roasted together on one sheet pan. The simple spice rub creates juicy meat and flavorful pan juices with almost no cleanup.
Equipment
- 1 | Rimmed baking sheet | large enough for single layer
- 1 | Large mixing bowl | for tossing potatoes
- 1 | Medium mixing bowl | for seasoning chicken
- 1 | Meat thermometer | optional but recommended
- 1 | Tongs | for arranging and serving |
Ingredients
- 2 | lbs | chicken drumsticks |
- 1.5 | lbs | Yukon gold potatoes | cut into wedges
- 3 | tbsp | olive oil | divided
- 2 | tbsp | paprika |
- 1 | tsp | garlic powder |
- 1 | tsp | dried oregano |
- 1 | tsp | salt | divided
- 0.5 | tsp | black pepper |
- 2 | tbsp | fresh parsley | chopped
- 1 | | lemon | for serving |
Instructions
- Preheat oven to 425°F.
- Cut potatoes into 1-inch wedges and toss with 1 tbsp olive oil, half the salt, and a pinch of oregano.
- Pat chicken dry. Mix remaining oil, paprika, garlic powder, oregano, remaining salt, and pepper.
- Coat drumsticks thoroughly in the spice mixture.
- Spread potatoes on a large rimmed sheet pan. Nestle chicken among them.
- Bake 35–40 minutes until chicken reaches 165°F and potatoes are tender.
- Rest 5 minutes, then garnish with parsley and lemon juice.
- Serve hot with pan juices spooned over the top.
- Tip: For extra crisp skin, broil the last 2–3 minutes while watching closely.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven to keep the skin crisp.
Swap drumsticks for bone-in thighs if preferred.
Season chicken up to 12 hours ahead and refrigerate.
Reheat in a 350°F oven to keep the skin crisp.
Swap drumsticks for bone-in thighs if preferred.
Season chicken up to 12 hours ahead and refrigerate.