A One-Pan Wonder with Crispy Chicken & Caramelized Vegetables
This sheet pan dinner delivers juicy, herb-crusted chicken drumsticks and perfectly roasted veggies with minimal cleanup – weeknight dinner perfection!
Why You’ll Love This Recipe
🍗 Crispy-skinned perfection – Oven-roasted to golden brown
🥕 Veggies caramelized in chicken drippings
🧄 Bold garlic-herb flavor in every bite
📝 Simple ingredients – No fancy techniques
🍋 Bright lemon finish cuts through richness
Ingredients Breakdown
For the Chicken
| Quantity | Ingredient | Key Role |
|---|---|---|
| 6 | Bone-in, skin-on drumsticks | Juicy protein |
| 2 tbsp | Olive oil | Crispy skin |
| 1 tsp each | Salt & pepper | Seasoning |
| 1 tsp each | Garlic & onion powder | Depth of flavor |
| 1 tbsp each | Fresh rosemary & thyme | Aromatic herbs |
| 1 | Lemon (zest + juice) | Bright acidity |
| 3 cloves | Garlic, minced | Punch of flavor |
For the Vegetables
| 3 | Carrots | Sweetness |
| 1 | Red bell pepper | Color & crunch |
| 1 | Zucchini | Light texture |
| 1 | Red onion | Caramelized goodness |
| 1 cup | Baby potatoes | Hearty base |
| 2 tbsp | Olive oil | Roasting fat |
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 425°F (220°C)
- Line large sheet pan with parchment
2. Marinate Chicken
- Mix olive oil, lemon, garlic, herbs, S&P
- Rub all over drumsticks
- Let sit 10-15 mins (room temp)
3. Prepare Vegetables
- Toss veggies with olive oil, S&P
- Spread on 2/3 of pan
4. Roast to Perfection
- Arrange chicken skin-side up among veggies
- Roast 35-45 mins until:
- Chicken reaches 165°F (74°C)
- Veggies are caramelized
- Optional: Broil 2-3 mins for extra crisp
Pro Tips for Best Results
Crispy Skin Secrets
✔ Pat chicken very dry before seasoning
✔ Don’t overcrowd the pan
✔ Start skin-side down for first 15 mins
Vegetable Tricks
🔪 Cut veggies similar sizes
🥔 Parboil potatoes 5 mins if using larger chunks
Flavor Boosters
🧈 Add 2 tbsp butter to marinade
🌶 Sprinkle with red pepper flakes
Serving Suggestions
Classic Dinner:
- Crusty bread to soak up juices
- Simple green salad
Meal Prep:
- Divide into containers with rice
- Reheats beautifully
Special Occasion:
- Garnish with fresh herb sprigs
- Serve with white wine
Storage & Reheating
Fridge: 3-4 days
Freezer: 2 months (chicken only)
To Reheat:
- Oven: 350°F (175°C) for 10-15 mins
- Air fryer: 5 mins at 375°F (190°C)
Troubleshooting
Issue | Solution
Soggy skin | Increase oven temp by 25°F
Burnt veggies | Add halfway through cooking
Dry chicken | Check temp earlier
Final Chef’s Secret: For extra flavor, sprinkle everything with grated Parmesan during last 5 minutes of roasting!
This fuss-free meal delivers restaurant-quality flavor with minimal effort. The chicken stays incredibly juicy while the skin crisps to perfection, and the veggies soak up all the delicious herb-infused drippings.
Perfect for: Busy weeknights, meal prep, or casual dinner parties!
Tag your creations #HerbRoastedChickenVeggies! 🍗✨
