Easy One Pan Lemon Chicken Drumsticks and Potatoes
This one pan chicken drumsticks and potatoes is an easy sheet pan dinner to pull together. Simply combine chicken drumsticks with potatoes and carrots on a rimmed baking sheet.Season with fresh squeezed lemon, and a few sprigs of rosemary, then roast in the oven for 40 minutes.
Peel the carrots and slice them in half lengthwise.Scrub or peel the potatoes and slice each one in half as well.Make a slice of lemon for each chicken drumstick. Be sure to reserve half the lemon to squeeze over all the sheet pan ingredients before roasting.
Place a piece of parchment paper over your roasting pan to make clean up much easier. Scatter the lemon slices over your pan.
Top each lemon slice with the bulbous end of a chicken drumstick.
Then nestle the carrots and potatoes in around the chicken drumsticks.
Drizzle two tablespoons of extra-virgin olive oil over top of the chicken and vegetables. And sprinkle everything with a three-finger pinch of each salt and black pepper.
Squeeze the entire second half of lemon on top of the potatoes, carrots and chicken. Lay your rosemary sprigs on top of the vegetables.
Roast for 40 minutes at 450 degrees F, then check for doneness. If the chicken isn’t cooked through, give it another 10 minutes.
Notes
Chicken drumsticks are done cooking when they reach an internal temperature of 165 degrees. Plunge a meat thermometer into the meaty part of the drumstick to check. Visually, the chicken will start to pull back from the bottom of the leg bone when it’s done.To double this recipe for a whole family of four, please prepare two separate sheet pans and roast them together in the oven. It's important that all the ingredients are in a single layer on your pan. Adjust the cooking time accordingly as two sheet pans will take longer to roast than one.