Easy Oven Baked Chicken Drumsticks Recipe (with Potatoes!)
Easy baked chicken drumsticks recipe with lemon garlic potatoes — one pan, full flavor, minimal cleanup, and totally family-approved!
Servings: 6 servings
Calories: 632kcal
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.
Nutrition
Calories: 632kcal | Carbohydrates: 38g | Protein: 45g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 1413mg | Potassium: 1379mg | Fiber: 5g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 51mg | Calcium: 64mg | Iron: 3mg