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A sheet pan lined with parchment holding roasted chicken legs with crispy golden skin alongside caramelized baby potatoes, scattered with fresh rosemary sprigs and lemon slices.
Stroller Envy

Sheet-Pan Lemon-Herb Chicken Legs with Potatoes

Lemon-herb drumsticks and bite-size potatoes roasted together.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks about 2 1/2 pounds
  • 1 1/2 lb baby potatoes quartered into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 425°F. Pat chicken dry. Toss chicken and potatoes with oil, lemon juice, zest, oregano, garlic powder, salt and pepper on an 18x13-inch rimmed sheet pan.
  2. Spread in one uncrowded layer, using a second pan if necessary. Roast for 40–45 minutes, turning chicken and potatoes halfway.
  3. Check chicken reaches at least 165°F away from bone and potatoes are fork-tender. Remove finished chicken if potatoes need longer. Rest chicken 5 minutes.

Notes

Equipment: 18x13-inch rimmed sheet pan, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.