Sheet Pan Chicken Drumsticks with Roasted Potatoes and Broccoli

Sheet pan chicken drumsticks with roasted potatoes and broccoli is the complete weeknight dinner that requires one pan, one bowl, and about ten minutes of hands-on prep. Chicken drumsticks or thighs coated in a mayonnaise and soy sauce marinade that produces an incredibly golden, slightly crispy exterior during the 425°F roast, with baby potatoes and broccoli cooked in the same marinade on the same pan and timed to finish together. Everything goes on one sheet pan and comes off it perfectly cooked and deeply flavorful.

The mayonnaise marinade is the detail that sets these drumsticks apart from a standard seasoned roasted chicken. Mayonnaise contains oil and egg yolk that coat every surface of the chicken evenly and produce a deeply golden, almost lacquered crust during roasting that olive oil alone cannot achieve. The soy sauce adds a savory, slightly salty depth that seasons the chicken all the way through during the bake.

Why You’ll Love This Recipe

One pan and one bowl from start to finish. The chicken, potatoes, and broccoli all share the same marinade bowl in sequence so there is almost nothing to wash.

The mayonnaise marinade produces a dramatically crispier, more golden exterior than most sheet pan chicken recipes. The fat and protein in the mayo create a crust that is noticeably better than oil-only marinades.

Everything finishes cooking at the same time through a two-stage bake. The potatoes and chicken go in first. The broccoli goes in for the final 10 to 15 minutes so nothing is overcooked or undercooked.

– Lyuda

Ingredients Needed to Make Sheet Pan Chicken Drumsticks

The Chicken and Marinade

Chicken drumsticks or bone-in thighs are both excellent choices. Drumsticks crisp up beautifully and are easy to serve. Thighs are slightly juicier. Mayonnaise is the base of the marinade and the key to the golden crust. Soy sauce adds savory depth and seasoning. Olive oil thins the marinade slightly for better coverage. Garlic powder, black pepper, cayenne, and salt round out the seasoning throughout.

The Vegetables

Baby potatoes halved are a sturdy, waxy potato that holds its shape during roasting without falling apart. They go in with the first bake so they have enough time to cook through completely. Broccoli florets go in during the second stage so they crisp at the edges without overcooking. Both coat in the residual marinade from the chicken bowl for a completely cohesive flavor throughout the pan.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

If you are looking for more easy dinner ideas, check out my Lemon Chicken and Orzo and my Chicken Bacon Ranch Casserole!

How to Make Sheet Pan Chicken Drumsticks

Step 1: Make the Marinade

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. In a large bowl, whisk together the mayonnaise, soy sauce, olive oil, garlic powder, black pepper, cayenne if using, and salt until smooth and completely combined.

Step 2: Coat the Chicken and Potatoes

Add the chicken drumsticks or thighs to the bowl and toss until every surface is fully coated in the marinade. Transfer the chicken to the prepared baking sheet, spacing pieces apart. Add the halved baby potatoes to the same bowl with the remaining marinade, sprinkle with the extra salt, and toss to coat. Nestle the potatoes between and around the chicken pieces on the pan. Keep the bowl without washing it.

Step 3: First Bake

Bake at 425°F for 30 to 35 minutes until the chicken is starting to turn golden brown and the potatoes have begun to soften.

Step 4: Add the Broccoli

Remove the pan from the oven. Add the broccoli florets to the reserved bowl and toss with any remaining marinade, the extra garlic powder, and a pinch of salt. Flip the chicken pieces so the other side faces up for even browning. Nestle the broccoli between the chicken and potatoes on the pan.

Step 5: Finish Baking

Return the pan to the oven and bake for another 10 to 15 minutes until the chicken reaches 165°F internal temperature, the potatoes are completely fork-tender, and the broccoli edges are lightly crisped and slightly charred. For extra crispy chicken skin and broccoli edges, switch to broil for the final 2 to 3 minutes watching closely.

More Easy Dinner Recipes

Crispy Italian Chicken with Tomato Basil Topping

Garlic Butter Steak with Creamy Mushroom Orzo

Chipotle Chicken Burrito Bowls

Easy and Flavorful Chicken Marinades (For Grilling or Baking)

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.

Lyuda @ Grace-Filled Kitchen

Sheet Pan Chicken Drumsticks with Roasted Potatoes and Broccoli

These sheet pan chicken drumsticks are coated in a mayonnaise soy sauce marinade and roasted with baby potatoes and broccoli at 425°F for a crispy, easy one-pan dinner ready in under an hour.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 635

Step By Step Instructions

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Ingredients

  

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The Chicken and Marinade

• 3 lbs chicken drumsticks or thighs
• 1/4 cup mayonnaise
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper optional
• 1 1/2 tsp salt

The Vegetables

• 1 lb baby potatoes halved if large
• 2 cups broccoli florets
• 1/2 tsp salt for the potatoes
• 1/2 tsp garlic powder plus a pinch of salt for the broccoli

Equipment

• Baking sheet

Method

 

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, whisk together the mayonnaise, soy sauce, olive oil, garlic powder, black pepper, cayenne, and salt until smooth.
3. Add the chicken to the bowl and toss until every piece is fully coated. Transfer the chicken to the baking sheet.
4. Add the halved potatoes to the same bowl with the remaining marinade. Sprinkle with the extra 1/2 tsp salt and toss to coat. Nestle the potatoes between the chicken pieces on the pan. Reserve the bowl for the broccoli.
5. Bake for 30 to 35 minutes until the chicken starts to brown and the potatoes begin to soften.
6. Remove the pan from the oven. Add the broccoli to the reserved bowl and toss with any remaining marinade, the extra garlic powder, and a pinch of salt. Flip the chicken pieces, then nestle the broccoli between the chicken and potatoes.
7. Return to the oven and bake for another 10 to 15 minutes until the chicken reaches 165°F, the potatoes are fork-tender, and the broccoli is lightly crisped at the edges.

Notes

• Use the same bowl for the chicken, potatoes, and broccoli in sequence. No extra dishes needed.
• Don’t overcrowd the pan. Use two sheet pans if needed. Crowded pans steam rather than roast and the chicken will not crisp properly.
• Broil for the last 2 to 3 minutes for extra crispy skin and caramelized edges on the vegetables.
• Cut the potatoes into similar-sized pieces so they cook evenly in the same time frame.

Nutrition

Calories: 635kcalCarbohydrates: 25gProtein: 45gFat: 39gSaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 216mgSodium: 2015mgFiber: 4gSugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.