Make this easy baked chicken drumsticks recipe with potatoes and onions tossed in a lemon garlic marinade! It’s a simple one-pan dinner that’s low-maintenance, full of flavor, and perfect for busy weeknights.
Like my easy roasted salmon with broccoli and potatoes, this oven baked chicken drumsticks recipe cooks an entire meal on one tray all at the same time. You can use drumsticks, or chicken thighs, or both with your favorite potatoes and this easy weeknight dinner is served.
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Why You’ll Love This Recipe
- Delicious. Everyone loves roasted chicken drumsticks and potatoes!
- Customizable. Add extra garlic, use sweet potatoes instead, add a little heat, or throw on some extra veggies!
- An easy sheet pan meal. Everything cooks together on a single tray, making it easy to feed a crowd.
- No sides needed. If you want something a little extra, a simple side salad will do!
Ingredients for Lemon Garlic Chicken Drumsticks
- For the lemon garlic marinade: Avocado oil, sea salt, fresh thyme, ground black pepper, garlic cloves, lemon juice.
- Lemon wedges: There is lemon juice in the marinade, but I like to place lemon wedges on the sheet pan and roast them as well for added flavor.
- Chicken drumsticks: You can also use bone-in, skin-on chicken thighs or use a mix of both.
- Golden potatoes: No need to peel them. Cut them into 1-inch pieces. You want even pieces so they cook evenly.
- Red onion: Also cut into 1-inch pieces. Red onion is nice and mild and on the sweeter side so they balance the bright, zesty lemon very nicely.
- Chopped freshly parsley: For garnish.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Sheet Pan Chicken Drumsticks
Step 1: In a large bowl, whisk the oil, salt, thyme, black pepper, garlic, and lemon juice together until well combined.
Step 2: Arrange the chicken, potatoes, onion, and lemon wedges on a prepared rimmed baking sheet. Pour the marinade over everything and toss until all pieces are evenly coated.
Step 3: Place the chicken skin-side up, and keep everything in a single layer, far enough apart so that the air can circulate around for even roasting.
Step 4: Roast in a preheated 425°F oven (220°C) for 45-50 minutes until the chicken skin is golden and crispy and the chicken is cooked through.
Step 5: Once the chicken is cooked and the potatoes are crispy and tender, transfer everything to a serving platter. Spoon the remaining juices over top, sprinkle with fresh parsley, and enjoy!
Recipe Tips & Variations
- Do not overcrowd the pan. If you find you have too much going on to fit on one pan, you can simply use a second sheet pan.
- Double the recipe. Again, you’ll need a second sheet pan, but it’s doable! You can also choose to place all the chicken on one tray and the veggies on another.
- Line your pan. Use parchment paper or foil for easy cleanup.
- No fresh thyme? Use ½ teaspoon of dried thyme instead.
- Use a thermometer. For accurate results, use a digital thermometer to check the internal temperature of the chicken. Avoid the bone, but check at the meatiest part. It should be 165°F.
What to Serve With Chicken Drumsticks
Here are some delicious sides to round out your one-pan baked chicken drumsticks dinner:
- Simple Italian Salad – Crisp Romaine, cherry tomatoes, and olives with a zesty Italian dressing.
- Super Easy Marinated Mushrooms – Earthy mushrooms, served warm or cold, add depth to the meal.
- Fresh Green Beans with Bacon & Shallots – Tender-crisp beans in a sweet-buttery balsamic glaze topped with crispy bacon and shallots.
- Oven Baked Asparagus & Bacon Wraps — Tender asparagus spears wrapped in crispy bacon and baked to golden perfection.
- Grilled Mexican Street Corn — Creamy, smoky corn topped with cotija and lime.
- Crunchy Cucumber Radish Salad — Freshly sliced cucumbers and radishes in a bright lemon-dill dressing.
- Mango Dragonfruit Refresher — A vibrant tropical drink with mango, dragonfruit, and green tea that brings a refreshing contrast to your baked chicken dinner.
- Parmesan Zucchini Bites — Tender zucchini rounds topped with crispy parmesan and herbs, perfect for a crunchy, flavorful side.
Recipe FAQs
You don’t have to, but you absolutely can. If you’re prepping ahead, feel free to let the chicken marinate for 30 minutes before.
I love caramelized onions so I have them on the tray at the start, but if you prefer soft onions that don’t have that extra char, feel free to add them halfway through the roasting time.
You can certainly use chicken breasts if you prefer lean, white meat. They will cook faster, so you’ll want to cut the roasting time down by about 10-15 minutes. You can start roasting the veggies first and then add the chicken part way through.
This is a great time to clear out your fridge! Use whatever veggies you have on hand. Mushrooms, bell peppers, and zucchinis are great options. You’ll want to add them halfway through roasting as they are softer and won’t need as long.
Keep leftovers stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or the microwave.
More Chicken Recipes You’ll Love
- Grilled Chicken Thighs
- Baked Chicken Wings
- Chicken and Rice Casserole
- Creamy Chicken Casserole
- Chicken Bacon Caesar Wrap
- Creamy Chicken Tikka Masala (Dairy-Free with Coconut Milk!)
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📖 Recipe
Easy Oven Baked Chicken Drumsticks Recipe (with Potatoes!)
Equipment
Ingredients
- ⅓ cup avocado oil
- 1 tablespoon sea salt
- 1 ½ teaspoon fresh thyme roughly chopped (or ½ teaspoon dried thyme)
- 1 teaspoon black pepper freshly ground, or to taste
- 4 cloves garlic finely chopped
- 1 medium lemon juice
- 4 ½ lb chicken drumsticks bone-in, skin-on chicken thighs or both
- 2 ½ lb golden potatoes cut into 1-inch pieces
- 1 medium red onion cut into 1-inch pieces
- 2 tablespoons parsley finely chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment for easy cleanup.
- Make the lemon-garlic marinade:In a large bowl, whisk together the avocado oil, sea salt, thyme, black pepper, garlic, and lemon juice until well combined.
- Assemble the sheet pan:Add the chicken pieces, potatoes, red onion slices, and lemon wedges to the prepared pan. Pour the marinade over everything but more over the chicken and toss until evenly coated. Arrange the chicken skin-side up, spacing the pieces slightly apart for even roasting.
- Roast to perfection:Place the pan on the middle rack and roast for 45 to 50 minutes, until the chicken skin is golden and crisp and an instant-read thermometer reads 165°F (avoiding the bone).
- Finish & serve:Transfer the chicken and vegetables to a platter. Spoon over the pan juices, sprinkle with fresh parsley, and roasted lemon wedges on top for extra brightness.
Notes
- Chicken Options: Use drumsticks, bone-in thighs, or a mix — they stay juicy and flavorful.
- Marinade Magic: For even deeper flavor, marinate the chicken for 30 minutes (or overnight) before baking.
- Extra Crispy Skin: For that golden crisp, broil the chicken for the last 2–3 minutes of cooking.
- Potato Swap: Yukon Golds or baby red potatoes work best, but you can also use sweet potatoes for a touch of natural sweetness.
- Add Veggies: Toss in bell peppers, zucchini, or carrots for more color and nutrition.
- Check Doneness: Always use a meat thermometer — the chicken is ready when it reaches 165°F near the bone.
- Serving Tip: Drizzle the pan juices over the top before serving for maximum flavor, and finish with a squeeze of fresh lemon for a burst of brightness.
- Meal Prep Friendly: Leftovers keep well for up to 4 days and reheat beautifully in the oven or air fryer.
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