Sometimes you just need everything to be on one sheet pan. It's orderly. Efficient. There's fewer dishes. Our lives get so busy and there are times when throwing everything on a sheet pan solves a lot of problems. And these marinated sheet pan drumsticks are to.die.for. I'm serious. This is a great option for a weeknight dinner when you're trying to save time and money.
Sheet Pan Drumsticks to the rescue!
One of the best parts about this recipe is flavoring the drumsticks. I really love marinating chicken in yogurt, and it takes a lot less yogurt than you think. This very easy step can be done the day before. Throw together the marinade and let the chicken marinate overnight in the fridge. The flavor and tenderness is off the hook!
Here's something else. I've found that even when prices are creeping up at the grocery store, we can still get drumsticks at a fairly cheap price. I'm noticing that with ground pork and pork chops too. Also, I love drumsticks! If you're a regular reader of my website - you are, right? Someone? Out there? Anyone, anyone.... Bueller? Right, so all my regular readers know I prefer dark meat chicken. I love my thighs and my drumsticks. There's a lot you can do with both!
You're only a few steps away from an Awesome sheet pan dinner
This dinner is easy to make and has tons of flavor. I love the combination of cilantro and mint. Fresh herbs can totally transform food and I highly recommend you give the cilantro/mint combo a try. And the limes!! There are so many times when a little spritz of lime, lemon or orange will add a layer of flavor you didn't even know you needed. This is one of those times. A little squeeze of that lime puts the drumsticks over the top.
I would love to hear from you in the comments so let me know what you think about this recipe. And, obviously, if you actually make this recipe, I would love to hear how it turned out!
If you're looking for more awesome chicken recipes, you should check out my Crispy Chicken Thighs with Honey Garlic Sauce, Ina Garten's Chicken Marbella, or my One-Pot Chicken with Carrots and Fennel. If you just want to throw everything in one pan, my Sausage, Potatoes, Peppers & Onions should do the trick.
And as always, I highly encourage you to get to your kitchens and make real food for yourself and your loved ones. Cooking is an expression of love. Sharing meals and communicating is an important part of our culture. It's never been easier to learn how to cook too! I have a lot of great recipes and all have instructional videos that are easy to follow.
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Sheet Pan Drumsticks with Roasted Carrots and Cumin Potatoes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 portions 1x
Description
I’ve got a great Sunday night dinner option for you: sheet pan drumsticks with roasted carrots and cumin potatoes. Easy and deee-lish!
Ingredients
- 8 chicken drumsticks
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 1 or 2 limes, cut in small wedges
The marinade:
- 1 clove garlic, finely diced
- 1 teaspoon grated ginger (about 1”)
- ½ cup plain whole milk yogurt (greek is fine too)
- 1 teaspoon cumin
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 lime, juice only
The carrots:
- 6 medium carrots
- 1 ½ teaspoons of olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
The potatoes:
- 4 Yukon or Russet potatoes
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon cumin
- ½ teaspoon Kashmiri red chili powder
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
NOTE: Cook and prep times does not include the marinade time.
Don’t forget to watch my video with all the step-by-step instructions!
Instructions
- Make the marinade. Finely dice your garlic, peel and grate the ginger. Add yogurt to a large mixing bowl – large enough to fit all the drumsticks. Add the garlic and ginger to the yogurt. Then add the cumin, Kashmiri red chili powder, juice your lime right into the marinade bowl and add your salt and pepper. Mix until well combined. Marinate 4-24 hours in the refrigerator. I usually marinate overnight.
- Cut the tops and bottoms off the carrots and peel. Slice the carrots in half lengthwise and put in a bowl or plate. Add olive oil, salt and pepper and mix to coat. Lay the carrots out on a sheet pan CUT-SIDE DOWN.
- Cut the potatoes into bite-sized cubes and put in the same bowl you used to mix the carrots. Add salt, cumin, Kashmiri red chili powder, melted butter, olive oil, pepper. Mix well to coat all the potatoes. Add potatoes to the sheet pan next to the carrots.
- For the drumsticks, using your hand, wipe down most of the yogurt from the outside of the chicken and add to the sheet pan with the carrots and potatoes.
- Put the sheet pan of food into a preheated oven at 400 degrees and cook for 40 minutes or until internal temp of chicken is 165 degrees. At the halfway mark, take sheet pan out of oven. Give the potatoes a mix and turn the carrots over. Flip the chicken to the other side. Continue cooking. At the 40-minute mark, turn broiler on high and move oven rack up. Heat food under broiler for 5 minutes to crisp a little. This is optional, but I like doing it.
- While the chicken is cooking you can chop the cilantro, mint and lime wedges.
- Once all the food is cooked, arrange on plates or platters topped with the cilantro and mint. Put lime wedges on the side to squeeze onto the chicken.
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