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Oven Baked Chicken Drumsticks with Potatoes

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Use your favorite dried herb blend to season both the drumsticks and the sauce in this healthy sheet-pan dinner. A garlic-and-herb mix is crowd-pleasing, but something with a little more heat, like Cajun seasoning, would be delicious too. Whichever way you go, opt for a salt-free version to keep the sodium down in this quick and easy chicken recipe.

Ingredients:
  • 2 medium sweet potatoes, cut into 1-inch pieces
  • 1 medium russet potato, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon salt plus a pinch, divided
  • 2 pounds chicken drumsticks
  • 3 teaspoons dried herb seasoning blend, divided
  • 6 tablespoons sour cream
  • 2 teaspoons lemon juice
Directions:
  1. Position racks in upper and lower thirds of oven; preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
  2. Toss sweet potatoes, potato, onion, oil, rosemary, thyme, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Spread evenly on the prepared pan. Add chicken to the bowl and sprinkle with 2 teaspoons herb seasoning, the remaining 1/4 teaspoon pepper and 1/4 teaspoon salt. Place the chicken on top of the vegetables.
  3. Roast the chicken and vegetables on the bottom rack, stirring once, until an instant-read thermometer inserted in the thickest part of a drumstick without touching bone registers 165 degrees F and the potatoes are tender, about 30 minutes. Move the pan to the upper rack and turn the broiler to high. Broil until the chicken starts to brown, about 3 minutes.
  4. Meanwhile, stir sour cream and lemon juice with the remaining 1 teaspoon herb seasoning and pinch of salt in a small bowl. Serve the chicken and vegetables with the sauce.
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