Description
This sheet pan chicken drumsticks recipe is a simple, flavorful meal featuring juicy chicken marinated in lemon and herbs, roasted alongside vibrant zucchini, corn, and bell pepper. Finished with fresh dill and crumbled feta, it’s an easy, wholesome dinner perfect for busy weeknights.
Ingredients
Scale
Chicken Marinade
- 8 chicken drumsticks (with skin, or skinless if preferred; chicken thighs work great as well)
- 2 tablespoons lemon juice
- ½ teaspoon dried oregano
- ½ tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Vegetables
- 1 large red bell pepper, diced into 1-inch pieces (about 1 cup)
- 1 cup fresh corn kernels
- 2 cloves garlic, minced
- 14 ounces zucchini or summer squash, sliced into ¼-inch-thick rounds (about 2 medium)
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon kosher salt
Finishing Touches
- 2 tablespoons fresh lemon juice (plus more to finish, if desired)
- 2 tablespoons fresh dill, chopped
- ¼ cup crumbled feta cheese (or more to taste)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Marinate the chicken: In a large bowl, whisk together lemon juice, dried oregano, Dijon mustard, kosher salt, and freshly ground black pepper. Add the chicken drumsticks and toss thoroughly to coat them in the marinade. Let this sit while the oven heats to allow flavors to meld.
- Roast the chicken: Lightly spray a large sheet pan with oil to prevent sticking. Arrange the marinated chicken drumsticks on the pan and roast in the preheated oven for about 40 minutes, or until the internal temperature reaches 165°F, ensuring the chicken is cooked through and juicy. When done, remove the chicken and set aside on a plate.
- Prepare and broil the vegetables: On the same sheet pan, spread out the zucchini, diced red bell pepper, fresh corn kernels, minced garlic, and drizzle with olive oil. Sprinkle with ¼ teaspoon kosher salt. Toss gently to combine and mix with any pan juices. Place the pan under the broiler, about 6 to 7 inches from the heat source, and broil for 4 minutes, flipping halfway through to promote even browning.
- Combine chicken and vegetables under broiler: Remove the pan from the oven, stir the vegetables, and return the chicken on top of the vegetables. Broil everything together for an additional 2 to 3 minutes, until the chicken skin is golden and crispy and the vegetables have a nice char.
- Finish and serve: Drizzle the dish with the remaining fresh lemon juice. Sprinkle freshly chopped dill and crumbled feta cheese over the top before serving to add bright, fresh flavors and a creamy texture contrast.
Notes
- Use sturdy sheet pans to prevent warping under high oven temperatures for best results.
- You can substitute bone-in chicken thighs for drumsticks for a different cut with great flavor.
- This recipe is easily halved to serve two people.
Nutrition
- Serving Size: 1 serving (2 drumsticks with vegetables)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
