These sheet pan chicken drumsticks with potatoes and brussels sprouts are so easy to make. This easy recipe is perfect for a weeknight dinner!
As a busy mom of two toddlers I am all about easy dinner recipes. Although I love my crockpot and my instant pot, sometimes I just have to break out one of my tried and true sheet pan recipes. This chicken drumsticks sheet pan recipe has easy, healthy, and whole food ingredients. Plus, chicken drumsticks are a very economical dinner option.
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⭐ Why you’ll love this recipe.
Sheet pan recipes are such a great way to get a healthy dinner on the table. These easy sheet pan chicken drumsticks are super easy to make.
If you’re not a fan of brussels sprouts feel free to leave them out or swap them out with something like broccoli florets.
🍗 Ingredients needed
For this recipe, you will need:
- Chicken drumsticks: I used a package of drumsticks which was five drumsticks.
- Lemon juice: You can use fresh or bottled. You’ll need one large lemon which is about three tablespoons of juice if you are using bottled.
- Potatoes: Use small potatoes, such as petite red or gold.
- Salt and pepper: I recommend doing salt and pepper to taste.
- Brussels sprouts: You’ll need about 12 ounces of fresh brussels sprouts that have been cut in half.
- Garlic: You’ll need two tablespoons of fresh minced garlic. You can also use jarred garlic if that’s what you have on hand.
- Parmesan cheese (optional): If desired, add about two tablespoons of Parmesan cheese ten minutes before you pull your sheet pan meal out of the oven.
- Olive oil: I recommend using extra virgin olive oil.
⏲️ How to make
There are just a few easy steps needed to make this recipe. Begin by spraying your sheet pan with non-stick spray.
Cut your brussels sprouts and potatoes in half. Drizzle the olive oil over the chicken, potatoes, and brussels sprouts.
Squeeze the lemon juice over everything as evenly as possible. Next, add the salt, pepper, and garlic over the ingredients.
Bake for 40 minutes at 400 degrees or until the juices of the chicken run clear.
If desired, sprinkle about two tablespoons of Parmesan cheese the last ten minutes your sheet pan meal is baking (use caution with the hot pan).
👩🏻🍳 Tips
- Try using parchment paper (not wax paper) or aluminum foil to make clean up a breeze.
- You can add more or less cheese or skip it all together.
📖 Variations
- If you’re not a fan of brussels sprouts you can leave them out or double the potatoes.
- Add or swap the brussels sprouts for broccoli florets, if desired.
🥡 How to store leftovers
Store any leftovers in an airtight container in your refrigerator. Leftovers will be good for three days.
Other easy dinner ideas:
If you tried this Sheet Pan Chicken Drumsticks and Potatoes or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Sheet Pan Chicken Drumsticks and Potatoes
Equipment
- Sheet pan
Ingredients
- 4-6 chicken drumsticks
- 10 small potatoes, such as petite gold or red halved
- 12 ounces fresh brussels sprouts halved
- 2 tablespoons minced garlic
- the juice of one large lemon about three tablespoons if using bottled lemon juice
- 2 tablespoons grated Parmesan cheese
- extra virgin olive oil for drizzling
- salt and pepper to taste
Instructions
- Spray your sheet pan with non-stick spray.
- Cut your brussels sprouts and potatoes in half. Drizzle the olive oil over the chicken, potatoes, and brussels sprouts.
- Squeeze the lemon juice over everything as evenly as possible.
- Next, add the salt, pepper, and garlic over the ingredients.
- Bake for 40 minutes at 400 degrees or until the juices of the chicken run clear.
- If desired, sprinkle about two tablespoons of Parmesan cheese the last ten minutes your sheet pan meal is baking (use caution with the hot pan).
Notes
- Try using parchment paper (not wax paper) or aluminum foil to make clean up a breeze.
- If you’re not a fan of brussels sprouts you can leave them out.
- You can add more or less cheese or skip it all together.
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