Baked Chicken Drumsticks with Veggies - a sheet pan meal
Need a quick and easy dinner? These chicken drumsticks are baked in the oven with loads of veggies for a hands-off, weeknight friendly meal the whole family will love. This is a sheet pan dinner you don't want to miss!
6white button mushroomssliced 0.5 cm / ¼ inch thick
3tablespoon butterin pieces
Set the oven for 400°F (200°C) and bring out a deep oven tray.
Cut two slices in each drumstick, all the way through to the bone. Then place them in the oven tray. Follow with the chopped garlic and sliced onion. Pour over the olive oil and season with salt, black pepper, paprika powder and cumin powder. Then mix everything well.
8 chicken drumsticks, 4 garlic cloves, 1 red onion, 3 tablespoon olive oil, 1 tablespoon paprika powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon black pepper
Add all the vegetables - zucchini, potatoes, mushrooms, bell pepper and tomatoes. Mix well, then top with pieces of butter.
4 potatoes, 1 red bell pepper, 1 large zucchini, 6 white button mushrooms, 5 tomatoes, 3 tablespoon butter
Place in the middle of the oven and cook for 40 minutes, mixing once halfway.
After 40 minutes, check to see that the chicken is cooked through. If not, leave in the oven for a few more minutes and then check again.
When the chicken is done, bring it out from the oven. Serve immediately as it is or with a side of bread or rice.
Nutritional content is approximate and only to be used as an indication. For this recipe it assumes half of the butter and the oil are consumed.
Prep it the night before if you know you’re gonna be short on time. Then cover it, place it in the fridge, and cook it when you get home the next day. The veggies might look a bit boring when you bring them out from the fridge but the taste won’t be impacted at all. Quite the opposite, actually.
Switch up the veggies as you like for example by using another color bell pepper, another type of mushroom, or adding egg plant. This is one of those dishes where you can use whatever you have in the fridge – so don’t be scared, make it your own! If the flavor combo wasn’t just right for you this time – then just try something different next time around.
Switch up the cut of chicken and use whatever you can easily get your hands on. For the best taste and minimized risk for dryness use a cut with bone, like drumsticks, whole chicken legs or chicken wings. Remember that depending on the cut the cook time may vary.
Remember to wash your hands thoroughly after handling raw chicken - you really want to get your hands in there to get as much flavor as possible in the chicken, but you really need to make sure you clean your hands well after to avoid ingesting any bacteria.
Make sure the chicken is cooked through by using a kitchen thermometer or slicing into one of the drumsticks and making sure the liquid runs clear and the meat is cooked through to the bone.
If you have the time – lower the temperature and cook it a bit longer. Longer cook, more taste.
Frequently asked questions
Are these baked chicken drumsticks healthy?
Yes! This is all chicken and veggies which is one of the healthiest dishes you can have, in my book. But of course, healthy can vary depending on your dietary needs – so make sure to check the ingredients before deciding if this lives up to your notion of healthy.If you want to lower the fat content – just don’t add a lot of the sauce to your plate. That’s where most of the olive oil and butter goes.
What temperature should drumsticks be?
Drumsticks should be baked to 180 F/82 C at the bone.