Dark meat lovers rejoice because this method for Roasted Chicken Drumsticks and Potatoes is truly an outstanding one pan wonder!

After a 30 minute saltwater brine, drumsticks roast atop potatoes, Vidalia onions, chopped or baby carrots, and fresh lemon for a dish of simple ingredients PACKED with so much flavor.

I test-ran this method as a meal plan for sheet pan chicken legs, something I thought would be an easy weeknight meal. Though tasty, the chicken was not moist, not fall off the bone, and didn’t achieve that crispy skin I was looking for. Additionally, I was drippings necessary for a pan sauce that a sheet pan meal couldn’t provide.

Herbs are mixed with smoked paprika, mayo, and butter creating a rub that’s applied to the chicken. You guessed it – a self-basting chicken recipe.

Potatoes, carrots, and onions form a bed beneath the legs as they cook, tenderizing the veggies. So too, will the lemon play an important role, lending a bright and fresh flavor via the lemon juice to pan drippings that will become a gravy.

You can use any potato really. I’ve passed the ‘whole family loved it test’ using this method with Yukon Golds, red potatoes, russet potatoes, and even sweet potatoes.

Be sure that whatever potato you use to chunk into 1-inch pieces so they cook through. I have yet to test this with baby potatoes, however due to the lengthy baking time, I’d opt to leave them whole.

A rimmed baking sheet isn’t enough, as this recipe yields more drippings than typical sheet pan chicken drumsticks. You will need a roasting pan like the one I am using here. This is carbon steel and is the ‘virtuoso amalgam’ of stainless-steel pan meets a cast-iron skillet.

If you haven’t a roaster such as this, use high-sided casserole. Heat conduction in a casserole will not come close to that of carbon steel, so the cook time will likely be longer, no rack necessary as veggies act as such while the lot roasts to perfection.

Grab a digital meat thermometer for internal temperature checks. An instant-read thermometer offers peace of mind that foods are cooked thoroughly.

Ingredients for Chicken Legs with Potatoes

for the brine

• water – the conduit that will deliver the salt to the collegens
• table salt – helps to break down the collegens especially along the bone helping to eliminate ‘bloody bone’
• chicken drumsticks – a coveted favorite known for cooking up moist

for the rub

• sage – adds earthy flavor
• parsley – reminiscent of springtime dishes
• thyme – classically used when cooking poultry
• rosemary – offers earthy intensity
• smoked paprika – smokiness to trick the palette
• garlic powder – adds pungency
• onion powder – tames tanginess
• mayonnaise – locks in juices
• unsalted butter – adheres the herbs to the protein
• potatoes – a filling side and thickener to the pan gravy
• Vidalia onion – caramelizes adding sweetness
• carrots – a filling side and a natural sweetener
• lemon – offers bright intensity
• chicken stock – increases the amount of drippings
• Kosher salt – levels up flavors
• pepper – makes savory notes stand out

for the gravy

• all-purpose flour – will be used to make the roux and act as a binding agent
• drippings – a delightful mix of everything in the recipe, but hyper concentrated
• chicken stock – to add volume and thin the gravy
• Kosher salt – levels up flavors
• pepper – makes savory notes stand out

How to Make this One Pan Chicken

Brine

Stir table salt in cold water ensuring the salt dissolves completely and the water is no longer cloudy.

Submerge the legs and refrigerate 30-minutes. Remove from the brine and lay on a paper towel to drain.

Preheat your oven to 400°F.

Vegetables

Peel and cut the potatoes into 1-inch chunks. Peel and cut carrots, too, or use a cup of baby carrots.

Peel the outer skin from a Vidalia. Slice into 1/2-inch rings, separating a few to end up with varying sizes.

Rub

In a small bowl, mash mayonnaise with soft butter. Add dried sage, parsley, thyme, rosemary, and smoked paprika.

Sprinkle with garlic and onion powders and mash until very well combined. Pat the legs dry and smear the mayonnaise-butter mixture onto each piece.

Layer

Place onion rings, potatoes, carrots, and lemon slices into the bottom of the roaster in an even layer. Rest the drumsticks skin side up on the ‘rack’ of vegetables. Add a small amount of broth and season with Kosher salt and black pepper.

Roast

Load into the oven and roast until the internal temperature reaches 165°F with instant-read thermometer. During the roast, baste the vegetables with the pan juices to encourage browning.

If the skin requires crisping, broil for 2-3 minutes. Do not walk away as drippings are prone to smoking if not monitored.

CAREFULLY remove the roaster from the oven. Remove contents to a serving platter. Place aluminum foil over the platter creating a ‘loose tent’ on top. Rest for 10 to 12-minutes and make the pan gravy.

Pan Gravy

Good gravy is possible without pan drippings, but the best versions incorporate them. You will need at least 1/4-cup of drippings or a combination of drippings and broth to equal 1/4-cup.

Place roaster with drippings atop a burner over medium-high heat, handling carefully as it will still be hot. Ladle out some hot liquid into a bowl and add flour. Stir to break up the flour until smooth.

Add back to the drippings and whisk until thickened. Slowly add chicken broth, whisking vigorously until reaching desired consistency.

Modifying the Norm to Make It Not Entirely Average

• Next time, incorporate Brussels sprouts or fresh trimmed green beans
• Switch to bone-in chicken thighs
• Add a garlic clove or 10 just beneath the drumsticks for a garlicky variation
• Add fresh rosemary, pressing it down until submerged in the drippings

Frequently Asked Questions