Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 chicken drumsticks (about 2.5 lb / 1.1 kg)
- 1 tablespoon lemon zest (from 1–2 lemons)
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil (for chicken)
- 2 teaspoons coarsely cracked black pepper
- 2 teaspoons kosher salt
- 4 garlic cloves, minced
- 1 teaspoon baking powder (optional, for crisp skin)
- 1/2 teaspoon smoked paprika (optional, for color)
- 1 3/4 lb (800 g) small potatoes, halved
- 1 tablespoon extra-virgin olive oil (for potatoes)
- 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
- To finish: lemon wedges, chopped parsley, flaky salt, extra cracked pepper
Do This
- 1. Heat oven to 425°F (220°C). Position rack in the middle; line a rimmed sheet pan with foil.
- 2. Toss halved potatoes with 1 tablespoon oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread in an even layer.
- 3. Mix zest, juice, 2 tablespoons oil, garlic, 2 teaspoons cracked pepper, 2 teaspoons salt, baking powder and paprika (optional). Coat drumsticks; marinate 10–15 minutes while oven heats.
- 4. Set drumsticks directly on the potatoes, spacing evenly.
- 5. Roast 25 minutes; flip drumsticks and stir potatoes. Roast 20–25 minutes more until chicken hits 175°F (79°C) and potatoes are tender and golden.
- 6. Broil 2–4 minutes to crisp. Rest 5 minutes, toss potatoes in the schmaltz, finish with lemon, parsley, and extra pepper; serve.
Why You’ll Love This Recipe
- One pan, minimal cleanup, maximum flavor.
- Potatoes roast in chicken drippings for incredible depth and crisp edges.
- Big, bright lemon-pepper flavor with juicy, tender drumsticks.
- Foolproof technique for crispy skin and creamy-centered potatoes.
Grocery List
- Produce: 2 lemons, 1 3/4 lb small potatoes, 1 bunch flat-leaf parsley, 4 garlic cloves, fresh rosemary
- Dairy: None
- Pantry: 8 chicken drumsticks, extra-virgin olive oil, kosher salt, whole black peppercorns or coarse ground pepper, smoked paprika (optional), baking powder (optional), foil
Full Ingredients
Chicken
- 8 chicken drumsticks (about 2.5 lb / 1.1 kg)
- 1 tablespoon finely grated lemon zest (from 1–2 lemons)
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons coarsely cracked black pepper
- 2 teaspoons kosher salt
- 4 garlic cloves, minced (about 1 tablespoon)
- 1 teaspoon baking powder (optional, helps crisp skin)
- 1/2 teaspoon smoked paprika (optional, for color)
Potatoes
- 1 3/4 lb (800 g) small Yukon Gold or baby potatoes, halved (quarter any larger than 1 1/2 inches)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
To Finish
- Lemon wedges (from remaining lemon)
- 2 tablespoons chopped fresh parsley
- Flaky sea salt and extra cracked black pepper, to taste
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Preheat the oven to 425°F (220°C) with a rack in the middle. Line a large rimmed sheet pan (about 13×18 inches) with foil for easy cleanup. If you have parchment rated for high heat, you can place a sheet over the foil to help prevent sticking, but it is optional.
Step 2: Season the potatoes
In a bowl, toss the halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and the chopped rosemary. Spread the potatoes in a single, even layer on the prepared sheet pan. This creates a “bed” to catch the flavorful chicken drippings.
Step 3: Make the lemon-pepper coating and season the chicken
In a large bowl, whisk together the lemon zest, lemon juice, 2 tablespoons olive oil, cracked black pepper, kosher salt, minced garlic, and the optional baking powder and smoked paprika. Pat the drumsticks dry with paper towels, add them to the bowl, and toss thoroughly to coat, making sure the seasoning gets under the skin where possible. Let sit 10–15 minutes while the oven finishes heating (this brief rest is not required but boosts flavor).
Step 4: Arrange chicken over potatoes
Place the seasoned drumsticks directly on top of the potatoes, spacing them evenly so air can circulate. Pour any remaining marinade from the bowl over the chicken and potatoes.
Step 5: Roast, then flip
Roast for 25 minutes. Remove the pan, flip the drumsticks, and stir the potatoes so they baste in the rendered schmaltz. Return to the oven and roast another 20–25 minutes, until the chicken is deeply golden and an instant-read thermometer inserted at the thickest part (not touching bone) registers at least 175°F (79°C). The potatoes should be tender with crisp, browned edges.
Step 6: Crisp the skin (optional but great)
For extra-crispy skin, switch the oven to broil and broil the pan 2–4 minutes, watching closely to avoid burning. The pepper and skin should look bubbled and crackly.
Step 7: Rest, finish, and serve
Let the chicken rest 5 minutes on the pan. Toss the potatoes in the pan juices to coat. Squeeze fresh lemon over the chicken, scatter with parsley, and finish with flaky salt and a final grind of black pepper. Serve straight from the pan or transfer to a warm platter with the schmaltzy potatoes underneath.
Pro Tips
- Use coarsely cracked pepper (not finely ground) for a fragrant, punchy crust. Lightly crush whole peppercorns with a skillet if needed.
- Patting the chicken dry and using the optional baking powder both help achieve shatter-crisp skin.
- Do not overcrowd the pan; use a full-size sheet pan so the potatoes can brown, not steam.
- Drumsticks are most succulent between 175–190°F (79–88°C). They stay juicy even above 165°F due to connective tissue breakdown.
- For extra-lemony flavor, zest the lemon directly over the chicken so the citrus oils fall onto the meat.
Variations
- Spicy Lemon-Pepper: Add 1/2–1 teaspoon red pepper flakes or 1 teaspoon hot paprika to the chicken seasoning.
- Herby Greek-ish: Swap rosemary for oregano and finish with crumbled feta and dill.
- Veg Boost Sheet Pan: Add broccolini or green beans in the last 15 minutes so they roast without overcooking.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 375°F (190°C) for 10–15 minutes, or air-fry at 350°F (175°C) for 7–9 minutes, to re-crisp the skin. Freeze cooked drumsticks (without the potatoes) up to 2 months; thaw overnight before reheating. To prep ahead, season chicken up to 24 hours in advance and refrigerate; keep potatoes prepped (halved) in cold water up to 12 hours, then drain and pat dry before roasting.
Nutrition (per serving)
Approximate: 720 calories; 40 g protein; 35 g fat; 40 g carbohydrates; 4 g fiber; 780 mg sodium. Calculated using 3 tablespoons oil total and 1 3/4 lb potatoes; values will vary with exact ingredients and drippings consumed.
