Oven-Baked Chicken Drumsticks with Potatoes

Oven-Baked Chicken Drumsticks with Potatoes

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From: EatingWell Magazine, September 2019

Use your favorite dried herb blend to season both the drumsticks and the sauce in this healthy sheet-pan dinner. A garlic-and-herb mix is crowd-pleasing, but something with a little more heat, like Cajun seasoning, would be delicious too. Whichever way you go, opt for a salt-free version to keep the sodium down in this quick and easy chicken recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 medium sweet potatoes, cut into 1-inch pieces
  • 1 medium russet potato, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon salt plus a pinch, divided
  • 2 pounds chicken drumsticks
  • 3 teaspoons dried herb seasoning blend, divided
  • 6 tablespoons sour cream
  • 2 teaspoons lemon juice


  • Prep

  • Ready In

  1. Position racks in upper and lower thirds of oven; preheat to 450°F. Coat a rimmed baking sheet with cooking spray.
  2. Toss sweet potatoes, potato, onion, oil, rosemary, thyme, ½ teaspoon pepper and ¼ teaspoon salt in a large bowl. Spread evenly on the prepared pan. Add chicken to the bowl and sprinkle with 2 teaspoons herb seasoning, the remaining ¼ teaspoon pepper and ¼ teaspoon salt. Place the chicken on top of the vegetables.
  3. Roast the chicken and vegetables on the bottom rack, stirring once, until an instant-read thermometer inserted in the thickest part of a drumstick without touching bone registers 165°F and the potatoes are tender, about 30 minutes. Move the pan to the upper rack and turn the broiler to high. Broil until the chicken starts to brown, about 3 minutes.
  4. Meanwhile, stir sour cream and lemon juice with the remaining 1 teaspoon herb seasoning and pinch of salt in a small bowl. Serve the chicken and vegetables with the sauce.

Nutrition information

  • Serving size: 3 oz. chicken, 1½ cups vegetables & 1½ Tbsp. sauce each
  • Per serving: 551 calories; 19 g fat(5 g sat); 6 g fiber; 42 g carbohydrates; 51 g protein; 42 mcg folate; 263 mg cholesterol; 8 g sugars; 0 g added sugars; 20,268 IU vitamin A; 11 mg vitamin C; 101 mg calcium; 4 mg iron; 713 mg sodium; 1,288 mg potassium
  • Nutrition Bonus: Vitamin A (405% daily value), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 7 medium-fat protein, 2½ starch, 1 fat, ½ vegetable

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