Sheet Pan Parmesan Chicken Drumsticks with Carrots & Potatoes
Sheet pan Parmesan chicken drumsticks with carrots & potatoes is a flavorful and naturally gluten free one pan meal.
Servings 4
Ingredients
- ¼ cup butter
- 1 cup shredded Parmesan cheese
- 2 tablespoon olive oil
- 1 tablespoon parsley
- 1 tablespoon oregano
- ½ tablespoon paprika
- ½ tablespoon powdered garlic
- ½ teaspoon crushed red pepper
- Sea salt to taste
- Black pepper to taste
- 2.5-3 lbs chicken drumsticks excess skin trimmed
- 8 oz baby carrots (slice lengthwise if particularly thick)
- ¾ lb yellow potatoes diced
Instructions
- Line a rimmed baking sheet with foil and spray it with cooking spray, then preheat oven to 400 degrees.
- Melt butter in a large bowl and stir in olive oil, Parmesan, and spices. Place carrots and potatoes on one half of your prepared baking pan. Dollop 3 tablespoon of the butter-Parmesan mixture onto the carrots and potatoes, toss to coat, and arrange them in a single layer on one end of the baking sheet.
- Add the chicken to the bowl with the rest of the butter-Parmesan mixture and toss it with your hands to coat, then arrange coated drumsticks on the other end of the baking sheet. (If there’s still Parmesan left in the bottom of the bowl when you’re done, just glop it right on top of any of the drumsticks that look sparse.)
- Roast at 400 degrees for 45 minutes or until chicken is cooked to temperature and potatoes are soft, flipping drumsticks over with tongs and stirring vegetables halfway through.
- Serve your Parmesan chicken, potatoes, and carrots topped with chopped fresh parsley for contrast if desired, scraping up the browned bits of Parmesan from the pan to add to your veggies.
Notes
Next time I might cut back on the butter by just a bit. Whether you do or not, though, don't skip lining the pan with foil: No one wants to scrub off burned-on Parmesan.