Sheet Pan Chicken Drumsticks with Roasted Vegetables — Easy Dinners Kids Will Eat

Drumsticks are one of the few cuts of chicken that actually get better in a hot oven — the skin crisps up, the meat stays juicy, and kids will pick them up and eat them without complaint. Toss everything on one pan, roast at high heat, and dinner is done in about 50 minutes with maybe 10 of those requiring your attention.

Why This Recipe Works

• Mostly hands-off. Ten minutes of prep, then the oven does the work. You're free until the timer goes off.
• One pan, one sheet of parchment. Cleanup is pulling the liner and calling it done.
• Drumsticks are kid-friendly by design. They're fun to hold, not too big, and the meat is forgiving — hard to overcook.
• The vegetables roast right alongside. No second pot, no second burner. Everything finishes at the same time.
• Flexible. The spice rub and vegetable lineup are easy to swap based on what's in your fridge.

Ingredients

• 8 chicken drumsticks (about 3 lbs)
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into half-moons

Instructions

1. Preheat oven to 425°F. Line a large rimmed sheet pan with Reynolds parchment paper or foil.
2. Pat the drumsticks dry with paper towels — this is what gets you crispy skin. Toss them with 1 tablespoon olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper until fully coated.
3. Spread the halved baby potatoes on one side of the sheet pan. Toss with the remaining 1 tablespoon olive oil and a pinch of salt. Arrange drumsticks in the center and potatoes around them. Roast for 20 minutes.
4. Pull the pan out and add the broccoli, bell pepper, and zucchini around the drumsticks. The pan will be crowded — that's fine. Slide it back in for another 18-20 minutes, until the chicken skin is deep golden brown and an instant-read thermometer reads 165°F at the thickest part.
5. Let everything rest on the pan for 5 minutes before serving. The vegetables on the edges will be slightly caramelized — those are the good ones.

Tips and Substitutions

• Different cut of chicken: Bone-in thighs work just as well and follow the same timing. Boneless thighs will finish faster — check them at the 25-minute mark after the vegetables go in.
• Swap the vegetables: Carrots, green beans, cauliflower, and halved Brussels sprouts all work at this temperature. Just cut denser vegetables smaller so they cook through. Skip anything too watery (looking at you, fresh tomatoes) — it'll steam instead of roast.
• Make it milder: Skip the smoked paprika and use regular sweet paprika instead. The flavor is gentler and still works well for pickier eaters.
• Prep ahead: Season the drumsticks the night before and let them sit uncovered in the fridge. The skin dries out a bit more overnight, which means even crispier results. Cut the vegetables and store them in a bag — pull everything out when you're ready to cook.
• Leftovers: The chicken reheats well in a 375°F oven for about 10 minutes. The broccoli gets a little soft — honest warning — but the potatoes and peppers hold up fine.

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