Sheet Pan Rosemary Chicken Drumsticks
Easy one pan dinners make for easy weeknight dinners, and these Sheet Pan Rosemary Chicken Drumsticks fit the bill!
Servings 4
Equipment
Ingredients
- 2 lbs chicken drumsticks around 6 drumsticks
- 1.5 lbs potatoes roughly chopped
- 12 oz broccoli crowns chopped
- 3 tablespoon olive oil
- 1 tablespoon minced garlic about 6 small cloves
- 1 tablespoon rosemary crushed slightly between your fingers
- 2 teaspoon paprika
- Sea salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425 degrees. Trim the drumsticks, if necessary, and chop your potatoes, broccoli, and garlic.
- Add the chicken and vegetables to a large bowl and toss with olive oil, garlic, and seasonings until nicely coated.
- Arrange the drumsticks, broccoli, and potatoes in a single layer on a rimmed baking sheet.
- Roast at 425 degrees for 35-40 minutes, stirring the veggies and flipping over the drumsticks halfway through.
- Test with a meat thermometer to be sure the chicken is to temperature, then serve the drumsticks with broccoli and potatoes on the side.
Notes
I was in a paprika & rosemary mood when I made this, but it’s super easy to change up your seasonings for a different flavor: Try substituting oregano & basil and sprinkling with a little grated Parmesan for the last few minutes of cooking, or try garlic & thyme plus a little fresh lemon juice.