These baked chicken drumsticks are coated in a simple lemon and spice marinade, then roasted with potatoes and asparagus until everything is tender and full of flavor. The chicken turns golden in the oven while the vegetables soak up all those savory juices.
Why You Need To Make This Chicken Drumsticks Dinner
- Bold flavor without extra work: The lemon, garlic, and smoked paprika bring strong flavor to the chicken without needing a long list of ingredients or complicated steps.
- Balanced meal in one pan: You get protein, veggies, and potatoes all in one dish, so there is no need to plan or cook side dishes separately.
- Easy to adjust for picky eaters: You can swap the vegetables or keep them separate while the chicken cooks, which helps when everyone wants something a little different.
- Less last-minute stress: Most of the cooking time is hands-off in the oven, so you are not stuck at the stove managing multiple things at once.
I make a sheet pan dinner at least once a week, so I have tested a lot of different combinations over time. Using bone in chicken is one of the most reliable options, especially in recipes like my Baked Chicken Thighs and Veggies. I also use drumsticks often, like in my Barbecue Chicken Drumsticks, and they work just as well here. This version uses a simple marinade that keeps the flavor approachable while still giving the chicken plenty of depth.
Ingredients and Substitutions
- Olive oil – Avocado oil or another neutral oil, like canola will work just as well.
- Lemon juice – Fresh is best, but bottled lemon juice can be used if needed.
- Lemon zest – No substitutions, but you can skip it if you do not have fresh lemon.
- Garlic powder – Fresh minced garlic can be used instead for a stronger flavor.
- Salt and pepper – No substitutions.
- Smoked paprika – Regular paprika works, but you will miss the smoky flavor.
- Chicken drumsticks – Bone-in chicken thighs can be used, but they may need a slightly longer cook time.
- Baby red potatoes – Yukon gold or fingerling potatoes work well too.
- Asparagus – Green beans or broccoli are great substitutes, depending on what you have.
Mandy’s Top Tip
For extra crispy skin and better color, turn on the broiler for a few minutes at the end. This helps the chicken brown more and gives the potatoes a nice golden finish.
Tips for Success
Cut evenly – Cut the potatoes into similar sizes so they cook at the same rate.
Add asparagus later – Add the asparagus partway through cooking so it stays tender and does not overcook.
Use a large pan – A bigger sheet pan helps everything spread out so you get better browning.
Check doneness – Use a thermometer and cook the chicken until it reaches 165°F at the thickest part.
How to Make Oven Baked Chicken Drumsticks
This recipe is simple to follow. The chicken is coated in a lemon and spice marinade, then roasted with the potatoes until everything starts to turn golden. The asparagus is added partway through cooking, then everything finishes in the oven until tender and nicely browned.
Mix the marinade.
Add potatoes and chicken to the sheet pan.
Add the asparagus.
Marinate the chicken.
Par-bake.
Bake then broil.
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Sheet Pan Chicken Drumsticks Recipe
Ingredients
For the Marinade:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 lemon zested
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
For the Chicken and Vegetables
- 8 chicken drumsticks
- 1 1/2 pounds baby red potatoes cut in half
- 1 1/2 tablespoons olive oil divided
- 1 1/2 teaspoons sea salt divided
- 1/4 teaspoon ground black pepper
- 1 bunch asparagus trimmed and cut in half
Instructions
- In a small bowl or measuring cup, mix the olive oil, lemon juice, lemon zest, garlic powder, sea salt, smoked paprika, and black pepper.
- Add the chicken drumsticks to a zip-top bag, then pour the marinade over them. Massage to coat well, then let marinate for 30 minutes up to 4 hours.
- Preheat the oven to 400°F.
- Add the potatoes to a large bowl. Drizzle with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper, then toss to combine.
- Spread the potatoes on a sheet pan and nestle the chicken drumsticks in between.
- Roast for 20 minutes.
- Add the asparagus to the same bowl. Drizzle with the remaining oil and salt, then toss to combine.
- Add the asparagus to the sheet pan and continue baking for 15 to 20 minutes, or until the chicken reaches 165°F and the potatoes are tender.
- Turn on the broiler for a few minutes at the end to crisp the chicken skin and brown the potatoes.
Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze the chicken and potatoes only for up to 3 months. The asparagus does not freeze well and should be left out.
- Reheat: Reheat in the oven at 350°F until warmed through, or microwave in shorter intervals until hot.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.