Sheet Pan Chili-Lime Chicken Drumsticks with Baby Potatoes and Crispy Kale

Welcome back to another edition of: Recipes with kale and peppers from Rachel’s garden! My thumbs are not particularly green, but these two garden veggies are among the easiest to grow — and I’m having so much fun this season exploring different ways to enjoy them. Hence, this week’s recipe-a-day binge, as I’ve been in the kitchen every day, cooking up a storm.

Up today: Sheet Pan Chili-Lime Chicken Drumsticks with Baby Potatoes & Crispy Kale.

I recently found these adorable baby potatoes as a seasonal buy at ALDI (and they’re even on sale in this week’s ad!). The best part? Note where it says pre-washed. Seriously. Washing potatoes is my least favorite part of preparing potatoes, making that a particularly welcome bonus. So, I was looking at my chicken drumsticks, potatoes, and kale and thinking: I have made chicken and potato sheet pan dinners… and I have made kale chips on a sheet pan… and doesn’t that seem like a natural mashup to you?

And that’s how sheet pan chili-lime chicken drumsticks with baby potatoes and crispy kale was born! The chicken, potatoes, and kale blend harmoniously in this easy all-in-one sheet pan dinner recipe. (And then I threw just a little Parmesan cheese on top of everything, for funsies.) What’s not to like?

Sheet Pan Chili-Lime Chicken Drumsticks with Baby Potatoes and Crispy Kale

Ingredients

Juice of one small lime
1/4 cup olive oil
1/2-1 small jalapeño or serrano pepper, minced (depending on your tolerance for spicy foods!)
6 cloves garlic, minced
1 tsp Kosher salt
2 tsp chili powder
24 oz baby potatoes, halved (cut the bigger ones in thirds)
2 lbs chicken drumsticks (about 5-6, depending on size)
About 5 cups roughly chopped kale
1/2 cup shredded Parmesan cheese

Directions

Spray a rimmed baking sheet with cooking spray and preheat oven to 425 degrees. Combine lime juice, olive oil, sea salt, chili powder, garlic, and pepper in a small bowl. (I just used the mini food chopper to make mincing the pepper and garlic a breeze, then mixed the rest of the ingredients right into the food chopper container to avoid dirtying another bowl.)

Place the halved potatoes in a large bowl, pour half of the olive oil/lime mixture over them, and toss to coat. Arrange potatoes in a single layer across about 2/3 of the baking sheet. Trim chicken if necessary, then place the chicken drumsticks in the same large bowl (don’t bother wiping it out), pour the rest of the olive oil & lime juice mixture over them, and toss to coat. Arrange chicken in a single layer on the other end of the baking sheet.

Bake chicken and potatoes at 425 degrees for 22 minutes. Meanwhile, strip the stems from your kale and roughly tear or chop the leaves. Remove the sheet pan from the oven at 22 minutes, flip chicken over, and stir kale into the potatoes, being sure to get all of the kale covered nicely with the existing oil and spices on the pan.

Bake another 18 minutes at 425 degrees, or until chicken is cooked through, potatoes are tender, and kale is nice and crispy. Top everything with Parmesan, broil for one minute, and serve the kale and potatoes topped with the chicken drumsticks for an easy one-pan meal.

Note: Due to the fresh serrano in this recipe, be sure to use the oven fan while roasting your potatoes and veggies, and avoid breathing in the fumes right above your food chopper after you mince the pepper and garlic.

That’ll wake you up!

So much flavor and texture going on in this recipe! Plus, you really have to like any one pan dinner that makes its own side dishes… This easy sheet pan dinner was a hit with everyone, although Mr. 10 still refuses to eat kale and just went with the potatoes and chicken. This worked out nicely, because low carb MashupDad avoided the potatoes: We have this whole Jack Sprat thing going on over here!

These sheet pan chili-lime chicken drumsticks are also naturally gluten free.

Sheet Pan Chili-Lime Chicken Drumsticks with Baby Potatoes and Crispy Kale, printable recipe

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4.50 from 2 votes

Sheet Pan Chili-Lime Chicken Drumsticks with Baby Potatoes & Crispy Kale

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Chicken, potatoes, and kale blend harmoniously in this easy all-in-one sheet pan dinner recipe. (And throw just a little Parmesan cheese on top of everything, for funsies.) Naturally gluten free.

Course dinner

Total Time 50 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• Juice of one small lime
• 1/4 cup olive oil
• 1/2-1 small jalapeño or serrano pepper, minced (depending on your tolerance for spicy foods!)
• 6 cloves garlic, minced
• 1 tsp Kosher salt
• 2 tsp chili powder
• 24 oz baby potatoes, halved (cut the bigger ones in thirds)
• 2 lbs chicken drumsticks (about 5-6, depending on size)
• About 5 cups roughly chopped kale
• 1/2 cup shredded Parmesan cheese

Instructions

• Spray a rimmed baking sheet with cooking spray and preheat oven to 425 degrees. Combine lime juice, olive oil, sea salt, chili powder, garlic, and pepper in a small bowl. (I just used the mini food chopper to make mincing the pepper and garlic a breeze, then mixed the rest of the ingredients right into the food chopper container to avoid dirtying another bowl.)
• Place the halved potatoes in a large bowl, pour half of the olive oil/lime mixture over them, and toss to coat. Arrange potatoes in a single layer across about 2/3 of the baking sheet. 
• Trim chicken if necessary, then place the chicken drumsticks in the same large bowl (don't bother wiping it out), pour the rest of the olive oil & lime juice mixture over them, and toss to coat. Arrange chicken in a single layer on the other end of the baking sheet.
• Bake chicken and potatoes at 425 degrees for 22 minutes. Meanwhile, strip the stems from your kale and roughly tear or chop the leaves. Remove the sheet pan from the oven at 22 minutes, flip chicken over, and stir kale into the potatoes, being sure to get all of the kale covered nicely with the existing oil and spices on the pan.
• Bake another 18 minutes at 425 degrees, or until chicken is cooked through, potatoes are tender, and kale is nice and crispy. 
• Top everything with Parmesan, broil for one minute, and serve the kale and potatoes topped with the chicken drumsticks for an easy one-pan meal.

Notes

Due to the fresh serrano in this recipe, be sure to use the oven fan while roasting your potatoes and veggies, and avoid breathing in the fumes right above your food chopper after you mince the pepper and garlic.

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