Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients. Chicken drumsticks and potatoes have been seasonally on sale lately, allowing us to splurge slightly on the Kalamata olives in this Greek Chicken Drumsticks Sheet Pan Dinner recipe!

Winner winner sheet pan dinner

Sometimes just adding a touch of a single more “special” ingredient can kick a whole recipe up a notch, and you’ll also have olives left in your jar to use in an accompanying Greek salad, to jazz up homemade pizza, or otherwise to add oomph to additional recipes in your repertoire.

This easy sheet pan Greek chicken drumsticks recipe is also a feast for the eyes, isn’t it? It was almost too pretty to eat… but note that I said: Almost. Because it’s gone, now — so clearly we managed just fine. 😉

Greek Chicken Drumsticks Sheet Pan Dinner

Ingredients

2 lbs chicken drumsticks (about 6, depending on size)
1 lb russet potatoes, diced
1 red or orange bell pepper, cut into larger chunks
1 medium red onion, quartered
1/2 cup Kalamata olives, pitted and drained
1/4 cup olive oil
Juice of 1/2 of a small lemon
4 cloves garlic, chopped (or about 2 tsp minced garlic)
1 Tbsp oregano
1 tsp paprika
1 tsp parsley
1 tsp seasoned salt
Black pepper, to taste
1 1/2 small lemons, sliced and seeds removed
Crumbled feta to taste, optional

Directions

Spray a rimmed baking sheet with cooking spray and preheat oven to 400 degrees. Arrange chicken and veggies in a single layer on the prepared sheet pan. Drizzle chicken and vegetables with olive oil and lemon juice, season with garlic and spices, and toss gently to coat. Add lemon slices on top of the veggies.

Roast chicken and veggies at 400 degrees for 45 minutes or until chicken is to temperature and potatoes are soft, rotating pan, flipping drumsticks over, and stirring veggies halfway through.

Serve your Greek chicken drumsticks & veggies topped with crumbled feta (optional).

Note: Cut the potatoes smaller and the bell pepper larger so that they cook more evenly. This recipe comes out pretty lemon-y, which we enjoyed — but if you’re concerned it will overwhelm your palate, either just cut down on the lemon juice a little or use one lemon total.

Garlicky Lemony Goodness on a Plate

This flavor-packed Greek chicken sheet pan dinner is naturally gluten free, and is garlicky lemony good. Plus, how easy is this recipe? Just one pan to clean up, and you have your main dish done, plus an easy all-in-one side. This easy sheet pan dinner also goes really well with a Greek side salad: Just make a simple Greek vinaigrette and top chopped Romaine with tomatoes, olives, feta, cucumber, and thinly sliced red onion.

Greek Chicken Drumsticks Sheet Pan Dinner, printable recipe

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Greek Chicken Drumsticks Sheet Pan Dinner

This flavor-packed Greek chicken sheet pan dinner is naturally gluten free, and is garlick-y lemon-y good!

Course dinner

Total Time 1

Servings

Author Rachel Singer

Ingredients

2 lbs chicken drumsticks (about 6, depending on size)
1 lb russet potatoes, diced
1 red or orange bell pepper, cut into larger chunks
1 medium red onion, quartered
1/2 cup Kalamata olives, pitted and drained
1/4 cup olive oil
Juice of 1/2 of a small lemon
4 cloves garlic, chopped (or about 2 tsp minced garlic)
1 Tbsp oregano
1 tsp paprika
1 tsp parsley
1 tsp seasoned salt
Black pepper, to taste
1 1/2 small lemons, sliced and seeds removed
crumbled feta to taste (optional)

Instructions

Spray a rimmed baking sheet with cooking spray and preheat oven to 400 degrees. Arrange chicken and veggies in a single layer on the prepared sheet pan.
Drizzle chicken and vegetables with olive oil and lemon juice, season with garlic and spices, and toss gently to coat. Add lemon slices on top of the veggies.
Roast chicken and veggies at 400 degrees for 45 minutes or until chicken is to temperature and potatoes are soft, rotating pan, flipping drumsticks over, and stirring veggies halfway through.
Serve your Greek chicken drumsticks & veggies topped with crumbled feta (optional).

Notes

Cut the potatoes smaller and the bell pepper larger so that they cook more evenly. This recipe comes out pretty lemon-y, which we enjoyed -- but if you're concerned it will overwhelm your palate, either just cut down on the lemon juice a little or use one lemon total.

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