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One Pan Meal – Baked Chicken and Potatoes

One Pan Meal of Baked Chicken Drumsticks and Potatoes is all made on one sheet pan with carrots, which makes dinner prep a breeze. Chicken drumsticks are baked with garlic, paprika and olive oil. Comforting ‘Meat & Potatoes’ dinner that takes only 10 minutes of prep, and is all done in one baking dish? Win-win

Baked chicken and potatoes in a baking sheet topped with fresh chopped greens.

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I serve Oven Baked Chicken and Potatoes with sour cream, sprinkled with fresh scallions, as I like to dip each crispy potato piece in the sour cream, but it’s definitely optional. My kids will mix ketchup and mayo to make simple fry sauce to go with these potatoes, which  is also a great option. 

Up close picture of a chicken drumstick and potatoes in a baking sheet.

Roasted potatoes are awesome, but when you bake them in chicken juices, they are double awesome! The absorbed juices make the baked potatoes very creamy and soft.

Can I make this Roasted Drumsticks and Potato recipe with Chicken Thighs?

Yes, just bake the chicken thighs for 5-10 minutes longer, or until they are crisp on the outside and nice and soft on the inside.

Can I use other vegetables in this baked chicken drumsticks and potatoes recipe?

Yes. You can use zucchini, asparagus, mushrooms, peppers, or any other quick roasting vegetables. Just add during the last 20 minutes of baking time.

What is the best baking dish to make Baked Chicken and Potatoes in?

Use the biggest baking sheet pan you have. Having a lot of space will allow hot air to circulate around each piece on the baking sheet, which means that the potatoes and the chicken will get really nice and crispy.

Baked chicken drumsticks and potatoes on a plate with carrots and greens.

I love whole baked chicken, but when you have 3 family members that like drumsticks and chickens with only two legs, you have a problem. I like problems that are easy to solve. So, buying drumsticks makes not only for a delicious dinner, but for a happy family as well. Two birds with one stone, eh?

If you’re looking at the couple chunks of carrots and thinking, why in the world is there just a couple, well I only had one carrot, but if I had more I would have added more. Something magical happens when you roast carrots, they release all of their natural sugars making them absolutely wonderful. If you’ve never added carrots to your Meat and Potatoes, try it, I think you might be surprised!

One pan meal made of baked chicken and potatoes on a baking sheet topped with fresh chopped greens.

What is your favorite one-pan meal?

But seriously, something that I can throw together in a matter of minutes, with no sink full of dishes, makes for a really happy me, because I would rather be blogging than doing dishes. What are some favorite simple meals you prepare?

If you liked this Baked Chicken Drumsticks and Potatoes recipe, you’ll love these ones: 

One Pan Meal {Baked Chicken Drumsticks and Potatoes}

4.8 from 10 votes

One Pan Meal of Baked Chicken Drumsticks and Potatoes that is baked on a sheet pan with carrots and make a simple one pan meal recipe. Chicken drumsticks in the oven, baked with garlic, paprika and olive oil. Comforting ‘Meat & Potatoes’ dinner idea, that takes only 10 minutes of prep, and is all done in one baking dish.

Author: Marina | Let the Baking Begin
Course: dinner, lunch, Main Course
Cuisine: American
Keyword: one pan chicken, one pan meal
Calories: 518 kcal
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people

Ingredients

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with foil or even better, parchment paper.

  2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
  3. Pat dry chicken with paper towels to remove extra moisture.
  4. Add chicken, potatoes, and carrots to a parchment paper-lined 16"x21" baking pan and sprinkle with salt, ground pepper, ½ tsp paprika and 4 tsp garlic. Drizzle with 3-4 tbsp olive oil. Toss everything to coat.

  5. Place in the oven and bake for 1 hour 15 minutes. Check for doneness, if the potatoes and chicken drums are soft and easily pierced with the fork they are ready.
  6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.
  7. Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.
Nutrition Facts
One Pan Meal {Baked Chicken Drumsticks and Potatoes}
Amount Per Serving
Calories 518 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Cholesterol 139mg46%
Sodium 236mg10%
Potassium 1646mg47%
Carbohydrates 40g13%
Fiber 9g38%
Sugar 4g4%
Protein 34g68%
Vitamin A 12950IU259%
Vitamin C 34mg41%
Calcium 122mg12%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

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UPD: May 2018

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Michea

    Made it tonight. Minced the garlic. Tossed it all in a bowl, then put it on the baking sheet.

    EXCELLENT RECIPE!

    · Reply
  • Anitra

    I’m gonna make this recipe for dinner tonight but need to know once you put it in the oven do you cover it to cook?

    · Reply
  • Hello, I hope you get back to this email fairly quickly bc I already have it in the oven!
    I’m making this tonight and used 13 legs instead of 8. I put mushrooms and potatoes in the mix and put more oil than 3-4 tbs as well as more seasoning.
    I know it may take longer cooking bc I stuffed the pan full. I hope it’s not a super bad mistake!

    · Reply
    • That’s fine. Just go by the softness of your vegetables not by time. When the vegetables are easily pierced with a fork and you’re able to pull a piece of chicken off with a fork easily the meal is done.

      It’s better to have more space between the ingredients because it allows them to brown up better. If the pan is too full the ingredients are not likely to brown without over cooking. So just keep that in mind.

      · Reply
  • Robert Watson

    What is kosher salt

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  • Cathie Ochoa

    Easy prep! All ingredients readily available! Delicious!! Thank you.

    · Reply
  • Can I use Gold yellow potatoes? How does it different with Russet?

    · Reply
  • should I turn the chicken legs over while cooking to ensure even cooking or is this an unnecessary step?

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  • Jacquelyn

    Do you need to have the kosher salt or you can use any other type of salt ?

    · Reply
  • Wes

    I am making this tonight for my family. I know very little about cooking. Should I thaw out the drum sticks before I make this meal or can I just throw them on the pan frozen?

    · Reply
  • Sylvie Lachapelle

    Well this meal made my last night before our beach vacation a breeze…and a tasty one at that! thanks for sharing 🙂

    · Reply
    • Thanks Sylvie for your feedback!
      Do you have any suggestions on what would make this dish a 5 star, not a 4 🙂 ?

      · Reply
  • Alex

    Could you use canned carrots with this? I would love to try this!

    · Reply
    • I’ve never worked with canned carrots, so can not tell you if it will work. If you have a problem getting fresh carrots, you can omit them in this recipe.

      · Reply
  • Hello FLReader,
    I am really wondering if you had used potatoes in this recipe, because I can not imagine cooking potatoes for more than an hour in the oven and have them “rock hard”. Even if you were to cook a whole potato, not cut up, after an hour they should be if not pretty soft, then at least somewhat soft.

    Also, I think you used too small of a pan to cook everything in, so it was overcrowded. When there’s not enough space around each piece, the chicken juices have not enough surface area to evaporate from, so instead of crispy potatoes and carrots, you’re getting soft, boiledlike potatoes and carrots because they’re cooked in liquid/fat.

    · Reply
  • Jenny

    Made this a few days ago and it was delicious! I also threw in whole cloves of garlic. Everyone loved it.

    · Reply
  • David Motta

    If you wash chicken in running water any nasty microbes will be splashed all over your sink. Not a good idea.

    · Reply
    • Katia

      @ David……When ever poultry, pork or beef is washed/rinisec under running H2O you ALWAYS wash the sink throughly afterwards, and before too….it’s only common sense….

      · Reply
    • J. R.

      I have heard the same thing. That water can fly all over the place and contaminate surfaces.

      · Reply
  • genesis

    I will make this tonight . cant wait to try out your recipe 🙂

    · Reply
  • Тамара

    I looove this recipe, cooked 3 times last week and cannot stop, hehe. So easy and ochen’ vkusno!
    Thanks Marina for being a true inspiration. You make me want to treat my family with some really good food! I need sometimes a kick;-)

    · Reply
  • Sandy

    Hi Marina,
    I love this recipe and have made it several times. I follow it exactly and it tastes yummy. My only issue is sometimes the veggies will get stuck to the foil. What am I doing wrong?

    · Reply
    • Lynne

      I line my roasting pan with barbecue sheets and nothing sticks. (I do this for whatever I roast – makes life so much easier!)

      · Reply
      • Sandy

        Thanks Lynne those look pretty awesome, I will pick some up!

        · Reply
    • That’s just something that happens unfortunately, unless you use parchment paper or a non-stick baking sheet, but they tend to stick a little bit still. If you turn the potatoes cut side up, they will stick less, but I find they they crisp up better if they’re cut side down. Just try to turn them a couple of times during the roasting process, so they don’t have the time to stick too hard.

      · Reply
  • sparx'nsparkie

    made this last night, couldn’t believe how easy and yummy it was! I didn’t have carrots so added green beans and onions with the potatoes instead.
    Thank you!

    · Reply
  • Kay Rogers

    This is one of my favorite meals of all time! So easy, simple and delicious. I make it all the time and add onions and celery. I use baby carrots to make it even easier. It is wonderful!!! Thank you for this awesome recipe.

    · Reply
  • Jodi

    This looks relish! I am going to make it tonite and add kale too!

    · Reply
  • Renee

    Great recipe! My family been making this for years. The only difference is we add onions and on the last 30 mins of cooking the meat and potatoes we add cream of mushroom and cream of chicken. Soooo good!

    · Reply
  • Tiff

    I am going to do this, with carrots and Brussel sprouts!!! maybe a little bacon and some red onion.

    · Reply
  • Lindy

    I made this tonight and it was so good! Best part though was that it was so easy!! Thank you! Thank you!

    · Reply
  • brittygarza

    Can I use a cookie sheet?

    · Reply
    • No, because the juice will leak off the sheet and onto the bottom of your oven – it will be one big and stinky mess))

      · Reply
      • Lynne

        I think she meant inside a baking tray to reduce anything sticking. I used a non stick barbecue baking sheet inside a tray or pan whenever I am roasting vegetables to make clean up easier.

        · Reply
        • Hmm… If you use parchment paper to line your baking sheet nothing should stick to it already. The point is, this can be baked in anything as long as there are borders to catch any juice and non stick surface to prevent sticking 🙂

          · Reply
  • Kattie

    Do you think it would be okay to make a head, freeze, and then take out the night before to defrost?

    · Reply
  • Michelle

    This was awesome!! So you know, this is whole 30 compliant! ! Thank you so much

    · Reply
  • Martha

    Is there a mistake in the recipe? It says 4 tsp. of pepper.

    · Reply
  • Какая красота, просто обожаю курочку!!!

    · Reply
    • Amity

      This translates as “What a Beauty, I love buckwheat!!!
      Maybe whoever posted this served it with buckwheat, otherwise, I don’t get it!
      Anyway, the recipe looks wonderfully easy. I’m tired and have all the ingredients, so guess what’s for dinner tonight!
      Thanks for the recipe!

      · Reply
      • Hi Amity, that comment was in Russian and is translated as “what a beauty, I love chicken” 🙂

        Hope your dinner was delicious!

        · Reply
  • Felicia

    Like the recipe. Can I use squash instead of carrots?

    · Reply
    • I don’t see why not Felicia. Just cut it to about 1 inch cubes so they have enough time to cook through.

      · Reply
      • How about other vegetables? I have frozen pea and broccoli on hand. Should I add them at the beginning or no?

        · Reply
        • If you want to add them, you can do so 20 minutes before the end of baking because both broccoli and peas cook very quickly.

          · Reply
  • kim

    Hello! How long and at what temperature do you think I should cook this if I cut the recipe in half? My husband would love this!!

    · Reply
  • Your recipe is PERFECT… In every single detail… I made it and it’s GREAT! Thanks

    · Reply
  • Betty Jo

    I’m wanting to add this to my meal calendar for this week to try out. One of my questions is this: I don’t see a liquid in the list of ingredients except for an advertising link for swansons. Do we need a broth or anything. If so, how much. Thanks so much for posting what looks like will be a yummy comforting dish.

    · Reply
    • Hi Betty,
      There’s no liquid in this recipe. The liquid is produced by the meat and then absorbed by the potatoes 🙂

      · Reply
    • Lynne

      Trust the recipe. I have made this a few times now exactly per the recipe and it works beautifully every time. 🙂

      · Reply
  • I am just wondering why do you need to rinse the chicken?

    · Reply
    • Hmmm… I rinse them because I don’t know who handled it before it was packaged. It’s just easier to sleep at night if I do 🙂

      · Reply
  • Patricia

    Made this tonight and it was a hit with my husband, 14 yr old son and 6 yr old daughter! This is rare to be a hit with all three. Thank you for the recipe!!

    · Reply
  • Phyllis

    If you want to use chicken breasts to the one pot chicken and potatoes, how many would you use to replace the 8 thighs?

    · Reply
    • Since recipe figures about 2 drumsticks per person, you would want at least 1 chicken breast per person. So for this recipe I would use 4 chicken breasts.

      · Reply
  • Kayla

    I cannot wait to try this recipe, it looks delicious! I am just wondering if this would also work in a slow cooker?

    · Reply
    • I think if you were to wrap it in foil and place it in the slow cooker it could work, it just wouldn’t have the same kind of browning and crispiness 🙂

      · Reply
  • katie

    Tried this for dinner tonight,just how you have it here,my husband and i and both my boys loved it!!! Thanks it was great.

    · Reply
    • That’s great Katie! Thanks for using my recipe!

      · Reply
  • Sally Hart

    Please don’t rinse raw chicken in your sink! Spreads salmonella all over sink and counters!
    Otherwise – recipe looks yummy – will give it a try!

    · Reply
    • jessica

      Where else would you rinse it? I think most people clean sink/counter after dealing with raw chicken….

      · Reply
      • Lynne

        I think rinsing chickens must be an American thing. Here in New Zealand we don’t, and when I lived in the UK no one seemed to. The cooking process gets rid of any bacteria that might be lurking.

        · Reply
  • Tonya

    What about with boneless skinless chicken thighs. Anyone tried that??? Does anyone think I would be just as tasty?

    · Reply
    • That should work just fine, but skin does make the meat more juicy, so skinless would be good, but with skin would taste better 🙂

      · Reply
  • Bushra

    help- my oven stopped working. can make this on the stove top?

    · Reply
    • Put in a skillet and add oil, cover with lid, keep turning with spoon throughout…

      · Reply
  • bristol

    this sounds and looks really delicious, thanks for sharing this.

    Simon

    · Reply
  • Mary

    Did you thaw the chicken legs first? Or throw in frozen?

    · Reply
    • Thaw first 🙂

      · Reply
      • Linda

        If I do them frozen how much cook time would be added?

        · Reply
  • sarahjane86

    I’ve made this twice now, once exactly as above, minus the parika, because I don’t love it, and it was so great!

    I went to make it again, only to discover my husband had finished off the bag of carrots as snacks and I had no olive oil. Replaced the olive oil with butter, the carrots with sweet potato and threw in some fresh thyme I happened to have on hand. Yummy!

    I thought it went to show that you could pretty much throw anything + seasoning in with chicken legs and make a great dish. It’s a wonderful end of pay period/ few days from shopping dish!

    · Reply
  • Melissa

    Thinking about using chicken legs and things in this dish – just for a little variety. Would this work okay?

    · Reply
    • Hi Melissa,
      I don’t see why not, it should work just as good 🙂

      · Reply
  • rachel

    I have this in the oven right now!!! 15 mins in my house smells great:) I cant wait im sure it will taste wonderful!

    · Reply
  • Valentina

    I made this for dinner today. It came out a lot better than I expected. Delicious and super easy! Will definitely make again!

    · Reply
    • How wonderful to hear that! thank you for using my recipe Valentina!

      · Reply
  • Megan

    Can I make this in a cast iron pan instead? Or do you think the parchment paper keeps the chicken moist??

    · Reply
    • If you have one that will not get the potatoes stuck to it, then go ahead and use it. The parchment is only there for the food not to stick to the baking pan. Thanks for the question Megan!

      · Reply
      • Megan

        Made this tonight. Incredibly delicious! Didn’t use the cast iron pan though. I also added some more spices to the chicken like bell seasoning and paprika but your recipie was the inspiration I needed to try something like this. So easy and absolutely delicious!!! Thank you so much!

        · Reply
        • That’s great! This is such a versatile dish that it’s hard to mess it up and anything goes, really! Glad to hear you enjoyed the inspiration!

          · Reply
  • mdavulisle

    Hi Marian,

    I just wanted to let you know that I absolutely LOVE this recipe and your recipe for the Bird’s Milk Cake. I included this chicken recipe in SavingStar’s Healthy Offer of the Week recipe blog and also wanted to you know so you can share, tweet and let your readers know. Plus, I was hoping you would allow me to use more of your tasty recipes in our blog to our members. Please contact me at mdavulis@savingstar.com if you have any questions or would like to discuss the submission of more recipes and learn more about SavingStar. Thanks!!

    · Reply
    • Hi! Thanks for sharing my recipe with your readers! I will definitely share this with my Facebook followers 🙂
      You’re more than welcome to use any other recipes that you like as long as only one picture is shared and a direct link to the page is added.
      Thank you!

      · Reply
  • Jessica

    I am making this tonight=) A bit off topic, but where did you get the teal/gold scalloped plate?? I looooove it, so pretty!!!!

    · Reply
    • I’m sure you will love it 😀
      I think I got it together with a teacup and a saucer at a garage sale 🙂 pretty much all my other dishes I get at HomeGoods.

      · Reply
  • Max

    Sounds yummy! Can’t wait to try! Has anyone used red potatoes? Would that work the same?

    · Reply
    • Red potatoes would work beautifully too:)

      · Reply
  • Lynne

    I made this a little while ago and it was really delicious. I agree about roasting the carrots. I have a beef roast in the making at the moment and in the oven currently are the roast potatoes and carrots. There would have been a parsnip too, but I am the only one who likes them and the supermarket was only selling them in packs this week – too many for one person to get through 🙂

    · Reply
  • Cory

    I made this last night and it was AMAZING! So easy to make, and totally delicious and fresh. If I could offer any advice to those trying this out, it would be to cut the carrots into thin chunks. I left mine too thick, and some had a bit of a raw bite. Other than that, it was the PERFECT Sunday supper that I look forward to making again.

    · Reply
    • Thanks for the suggestion and the feedback Cory!

      · Reply
  • Vanessa

    I’d like to try this sometime this week. Question- do you use russet potatoes?

    · Reply
    • I usually buy yellow or Yukon gold, but I think if you have only russet on hand, they will be fine as well.

      · Reply
  • Toots23

    This looks awesome! Someone please tell me if they’ve done this with chicken breasts & how long/temperature. Can’t wait to try!

    · Reply
    • I haven’t done this with chicken breast, but would assume that if you did use chicken breast, it would be jucier with the skin on, but if you use skinless, make sure to top it with either mayo/mustard, or something like that, because otherwise the breast might not have much flavor. Also, you might need to cover it with foil, because the breast dries out much quicker than drumsticks. Hope this helps.
      Temperature would be the same… as far as timing, well roast it to internal temperature of 160F-170F.

      · Reply
  • Chels

    I made this tonight and it was fantastic! This recipe came at the perfect time because my husband had just picked up a large container of drumsticks at the store and I wasn’t sure what I felt like using them for. I added some frozen Brussels Sprouts and chopped parsley and it was perfect! Great recipe! Definitely something I’ll be making again.

    · Reply
    • How great to hear that!
      If you follow me on Instagram you will see that I just did it with Brussels sprouts myself, it was also just as good as the potatoes!

      · Reply
  • Caroline

    I make something similar with potatoes, red bell peppers, and sweet onions. I’ve been cooking it at 450, which works, but I have to be very careful not to let the chicken dry out. I think I’ll try it at this temperature next time.

    · Reply
    • Hi Caroline!
      If I roast just the potatoes alone (or any root vegetables) I do it at 400F, but if I add the chicken I usually turn it down a bit not to burn it 🙂 Doing it with bell peppers and onions sounds like a great idea!

      · Reply
  • Abir As-Sanie

    Do you have to cover the chicken while baking?

    · Reply
    • I do not, it’s not baked at a very high temperature so it works fine for my oven, but you can adjust it to your oven (so it if starts browning to fast, cover with foil).

      · Reply
  • Shells

    I make something similar to this but also add cabbage to it….pretty amazing…simple and easy cleanup!!

    · Reply
    • Yes it’s the best for work week nights!

      · Reply

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