Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe

I absolutely love sharing this Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe because it’s one of those magical weeknight meals that feels special without any fuss. You’ll find the chicken juicy and flavorful, paired with tender roasted veggies and that salty bite of feta that just ties everything together perfectly. It’s like having a mini celebration on a sheet pan — simple, easy, and a gorgeous mix of textures and flavors.

When I first tried this recipe, I was blown away by how effortlessly it came together and how well everything cooked on just one pan. It’s perfect for busy nights when you want tasty, wholesome food without standing over the stove, and it works equally well for casual family dinners or impressing guests with minimal cleanup. Trust me, once you try this Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe, it’s going to become one of your go-tos!

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Ingredients You’ll Need

The beauty of this Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe is how straightforward the ingredients are — each one plays a key role in layering the flavors. From juicy chicken to fresh summer veggies and a punch of lemon and herbs, you’ll want to pick high-quality fresh produce and good olive oil for the best results.

• Chicken drumsticks: I prefer skin-on for extra crispiness, but boneless thighs work just as well if you like.
• Lemon juice: Freshly squeezed is best to bring out that bright, fresh zing.
• Dried oregano: Adds earthy, Mediterranean flavor; don’t skip it!
• Dijon mustard: Balances acidity and adds a subtle tang.
• Kosher salt: Essential for seasoning both chicken and veggies properly.
• Freshly ground black pepper: Always better to freshly grind for more aromatic spice.
• Red bell pepper: Diced roughly for sweetness and color contrast.
• Fresh corn kernels: You can cut from the cob or use frozen (thawed) corn if fresh isn’t available.
• Garlic: Minced to infuse gentle savory notes into the veggies.
• Zucchini: Sliced evenly so it roasts just right without getting mushy.
• Extra virgin olive oil: Coats the veggies to help caramelize and add richness.
• Fresh dill: Adds a lovely herbaceous brightness before serving.
• Feta cheese: Crumbled on top for creamy, salty contrast to roasted vegetables.

Variations

I love encouraging you to make this Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe your own. Over time, I’ve played around with the veggies and seasoning — it’s an easy base that adapts well to whatever’s in your fridge or what you’re craving.

• Use bone-in chicken thighs: When I swapped drumsticks for thighs, I noticed the meat stayed even juicier and sometimes cooks a bit faster.
• Add cherry tomatoes: For a burst of sweetness and extra juiciness, toss in a handful right before broiling the veggies.
• Make it spicy: I like sprinkling in some crushed red pepper flakes or adding a pinch of cayenne to the marinade for a little heat.
• Switch herbs: Fresh thyme or rosemary works beautifully if you want a different herbal note than dill.
• Try goat cheese instead of feta: For a creamier, tangier touch, goat cheese crumbled atop the finished dish changes things up nicely.

How to Make Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe

Step 1: Marinate the Chicken With Love

This part is key — whisk together lemon juice, dried oregano, Dijon mustard, salt, and pepper, then toss your chicken drumsticks in the mixture to coat them well. I like to let the chicken sit in this tangy marinade while the oven preheats to 400°F; this little wait really helps the flavors soak in and tenderizes the meat. Make sure every piece is evenly coated, and don’t be shy about rubbing the marinade into the skin for that pop of flavor.

Step 2: Roast the Chicken on a Oiled Sheet Pan

Before laying down the chicken, spray your sheet pan generously with oil to prevent sticking and help the skin crisp up beautifully. Spread the chicken drumsticks out evenly so they’re not crowded — this ensures they roast rather than steam. Roast until the internal temperature hits 165°F, about 40 minutes in my oven. If you’re new to cooking chicken this way, an instant-read thermometer is your best friend here to avoid overcooking or undercooking.

Step 3: Roast and Broil the Vegetables

While your chicken is roasting, prep the veggies — dice the red bell pepper, slice zucchini, mince garlic, and cut corn kernels if you harvested fresh. When chicken is out, pile the veggies on the same sheet pan, drizzle with olive oil, sprinkle with salt, and toss gently with the pan’s drippings to soak up that savory goodness. Use the broiler on high and cook about 4 minutes, flipping halfway for even caramelization. Then stir the veggies and nestle the chicken back over them for a final 2 to 3 minutes under the broiler to get everything browned and irresistibly crispy.

Step 4: Finish With Fresh Herbs and Feta

Right before serving, drizzle on more fresh lemon juice, sprinkle chopped dill over the veggies, and scatter crumbled feta cheese on top. I learned this finishing touch really lifts the dish and adds a lovely creaminess that balances the tang and savory flavors. Try not to skip this part — it’s the element that turns a simple sheet pan dinner into something special.

How to Serve Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe

Garnishes

I’m a huge fan of finishing this dish with a little extra fresh dill and a wedge of lemon on the side — squeezing more lemon over the chicken right before eating adds a bright punch that brightens up all the roasted flavors. Sometimes I also add a pinch of flaked sea salt on top of the feta for a crunchy finish.

Side Dishes

This recipe stands alone well, but if you want to round out the meal, I love pairing it with a crisp green salad or simple garlic bread. Roasted potatoes or a fluffy quinoa salad works perfectly too, soaking up any leftover lemony pan juices.

Creative Ways to Present

For special occasions, I’ve plated this recipe with microgreens or edible flowers to brighten the color, and used a rustic wooden board for a family-style presentation where everyone can help themselves. It’s simple but feels elevated and totally Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for about 3 to 4 days. I learned storing chicken separate from the veggies helps maintain the texture better, especially if the veggies release moisture overnight.

Freezing

I’ve frozen extra cooked chicken drumsticks after removing the veggies, wrapping them tightly in foil and placing in a freezer bag. When you defrost and reheat, you’ll want to add fresh veggies for the best texture, but the chicken freezes and thaws beautifully.

Reheating

For reheating, I pop the chicken in a preheated oven at 350°F for about 10-15 minutes until warmed through, which helps keep the skin crisp instead of soggy like the microwave might. If you saved the veggies, I reheat them gently on the stovetop or under the broiler for a minute or two to freshen them up.

FAQs

Final Thoughts

This Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe holds a special place in my heart for those busy nights when I want a delicious, hearty meal without the hassle. I hope you’ll enjoy making it as much as I do — it’s the kind of recipe that joins your regular rotation because it always hits the spot, is adaptable, and makes you feel like you cooked something really comforting and fresh. Give it a try; I promise it’ll become a favorite fast!

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