Sheet Pan Chicken Drumsticks and Sweet Potatoes
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Sheet Pan Chicken Drumsticks and Sweet Potatoes is an easy dinner your family will love. A balanced one pan meal with protein & veggies!
This Sheet Pan Chicken Drumsticks and Sweet Potatoes recipe is an easy, flavor packed dinner that’s perfect for busy weeknights!
Made with juicy chicken drumsticks, sweet potatoes, Brussels sprouts, carrots, onions, and plenty of garlic and sage, it’s a complete meal on one pan with barely any cleanup.
Just chop, toss, and let the oven do the work!
Tyler’s Tips for Sheet Pan Drumsticks
- Pat dry your chicken drumsticks and season them with a sprinkle of salt before placing on your cookie sheet. This will draw out some moisture and make for tender crispy chicken.
- Add more vegetables! This is a flexible dish and many different veggies can be added like mushrooms or butternut squash.
- Add more flavor. Cut up a few strips of bacon or sausage and sprinkle throughout the baking dish for some added flavor.
- Cooking with parchment paper on top is optional but it does make for a more evenly cooked and tender chicken leg!
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil
Chicken Drumsticks: This recipe is great for chicken drumsticks since they are affordable and pack a ton of flavor but you can easily swap them for bone-in chicken breast, boneless chicken breast, chicken wings, and chicken thighs! Pork tenderloin and pork chops would be great too, you may just need to modify the cooking time so they don’t dry out. Chicken should be cooked to 165°, pork should be cooked to 145° internal temp.
Potatoes: Yams and sweet potatoes both work in this recipe. You can also check out our Chicken Drumstick Dinner if you’d like to use russet or yukon gold potatoes.
Carrots: Large carrots work best in this recipe since they bake for a full hour in the oven.
Other Vegetables: You can really get creative with vegetables here, whatever your favorites are will absolutely work well. Brussels sprouts, broccoli, asparagus, green beans, peppers and even celery!
How to Make Drumsticks and Sweet Potatoes
- Pat the drumsticks dry with a paper towel. Place the drumsticks on a lined cookie sheet, spreading them apart so there is space in between them.
- Take the chopped potatoes, brussels sprouts, carrots, onion, and garlic and place them between the drumsticks on the cookie sheet.
Season with olive oil and spices. Bake until cooked through.
storage
Storing: Cooked chicken drumsticks will last in the refrigerator for up to 4 days in an airtight container.
Freezing: We don’t recommend freezing this recipe as the vegetables will get very mushy when reheating. The chicken may also get dry when thawed.
If you need more freezer friendly recipes check out our Fill Your Freezer Ebook.
Reheating: You can reheat this recipe in the toaster oven, oven, air fryer, or on the stove. The microwave will work too but I find that it gives the chicken a funny texture.
other sheet Pan Dinner Recipes:
Check out these Healthy Sheet Pan Dinners or these recipes:
Sheet Pan Drumsticks and Sweet Potatoes
Ingredients
- 4 pounds chicken drumsticks
- 4 cups cubed sweet potatoes about 1 ½ pounds
- 3 cups halved brussels sprouts
- 3 cups roughly chopped carrots about 6 large carrots
- 2 cups sliced onions about 2 large onions chopped into thick half circles
- 3 tablespoons roughly chopped garlic about 6 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ tablespoon dried sage OR ¼ cup fresh chopped sage
Instructions
- Preheat the oven to 425 degrees F and prepare a parchment lined baking sheet with two sheets of parchment, set one aside and one on the cookie sheet.
- Cut the potatoes in 1 inch cubes. Halve the brussels sprouts.
- Peel and cut each carrot into 4 pieces. Peel the onion and slice it in half, cutting in large half circles. (See above for sizes)
- Pat the drumsticks dry with a paper towel. Place the drumsticks on a lined cookie sheet, spreading them apart so there is space in between them.
- Take the chopped potatoes, brussels sprouts, carrots, onion, and garlic and place them between the drumsticks on the cookie sheet.
- Pour the olive oil evenly across the chicken and potatoes, then sprinkle with spices.
- Mix the oil and seasoning into the chicken and vegetables with a pair of tongs or your hands so that all pieces are evenly coated (This is where food grade gloves come in handy.)
- Optional: Place a second piece of parchment paper on top of the sheet pan. This is optional, but allows the moisture to stay locked in, resulting in more tender chicken.
- Place the sheet pan in the middle rack of your oven and cook at 425 degrees for 1 hour. Bake covered for 40 minutes then uncovered for the last 20 minutes. If you want to get some extra crispiness on the tops of your drumsticks and vegetables, turn your oven to the broil setting and broil for 2-4 minutes once finished cooking.
- Serve and enjoy!
