One-Pan Baked Chicken Drumsticks with Potatoes
Summary: Juicy chicken drumsticks and tender potatoes roasted together in a vibrant paprika-yogurt sauce. One tray, bold flavor, and almost no cleanup for an easy weeknight dinner.
Equipment
- 1 | Large baking tray |
- 1 | Mixing bowl |
- 1 | Whisk |
- 1 | Knife | for slicing
- 1 | cutting board |
Ingredients
- 8 | | chicken drumsticks |
- 4 | medium | potatoes | sliced
- 2 | large | onions | sliced
- 1 | cup | plain yogurt |
- 3 | tbsp | olive oil |
- 2 | tbsp | paprika |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 1 | cup | green beans | or sliced peppers
- 2 | cloves | garlic | minced
Instructions
- Preheat oven to 400°F.
- Spread sliced onions on a large baking tray.
- Arrange potato slices evenly over the onions.
- Place chicken drumsticks on top of the potatoes.
- Whisk yogurt, olive oil, garlic, salt, and pepper in a bowl.
- Stir in paprika until the sauce is smooth and red.
- Pour sauce over chicken and potatoes; add green beans.
- Bake 40-45 minutes until chicken reaches 165°F.
- Rest 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven to keep the chicken skin crisp.
Swap yogurt for sour cream if preferred.
Use smoked paprika for deeper flavor.
Reheat in a 350°F oven to keep the chicken skin crisp.
Swap yogurt for sour cream if preferred.
Use smoked paprika for deeper flavor.