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A plate with two roasted chicken drumsticks, surrounded by roasted broccoli and diced potatoes, with a baking tray of more chicken and veggies in the background.
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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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4
Calories: 635kcal
Author: Lyuda @ Grace-Filled Kitchen

Equipment

Ingredients

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

Instructions

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
  • In a large bowl, whisk together the mayonnaise, soy sauce, olive oil, garlic powder, black pepper, cayenne, and salt until smooth.
  • Add the chicken to the bowl and toss until every piece is fully coated. Transfer the chicken to the baking sheet.
  • 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.
  • Bake for 30 to 35 minutes until the chicken starts to brown and the potatoes begin to soften.
  • 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.
  • 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: 635kcal | Carbohydrates: 25g | Protein: 45g | Fat: 39g | Saturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 216mg | Sodium: 2015mg | Fiber: 4g | Sugar: 2g