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Dinner on the table in 30! Sheet pan chicken drumsticks and vegetables

Cook time 30 mins Yield: 4 servings Mary Matthews


For the Glaze (chicken):

  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter, melted
  • 2 Tablespoons honey
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Dijon mustard
  • 1½ teaspoons minced garlic (about 3 cloves)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • salt and pepper, to taste
  • 8 each skin-on chicken drumsticks (2 per person)

For the Vegetables:

  • 1 pound red potatoes, cut into wedges (about 6 petite red potatoes or 3 regular red potatoes)
  • 1 onion cut into wedges
  • 1 lemon sliced into wheels
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1-pint cherry tomatoes, cut in half
  • 1-pint baby portabella mushrooms, trimmed
  • 2 Sprigs Rosemary
  • 2 Tablespoons chopped fresh basil leaves, optional


  1. Preheat oven to 425 degrees Fahrenheit. Foil and Lightly grease a baking sheet with nonstick cooking spray or olive oil.
  2. In a small bowl, whisk together the glaze ingredients (except the chicken) ; season with salt and pepper, to taste. Set aside.
  3. Place potatoes and onion wedges in a single layer onto half of the prepared baking sheet. Drizzle with 1 Tablespoon olive oil and season with salt and pepper, to taste. Add chicken drumsticks in a single layer on the other half of the baking sheet. Pour glaze mixture over the top of the chicken.
  4. Place into oven and roast for 20 minutes. Add in the tomatoes, rosemary, and mushrooms with the potatoes allowing the glaze to mix into the vegetables.
  5. Return to oven and broil about 10 minutes, or until everything is caramelized, the potatoes are fork-tender, and the chicken reaches 165 degrees Fahrenheit. Serve garnished with basil, if desired.