Paprika-Garlic Drumstick Tray Bake with Potatoes and Onions

Why You’ll Love This Recipe

• One-pan dinner: juicy drumsticks and crispy potato wedges roast together for minimal cleanup.
• Big flavor, simple pantry spices: paprika-garlic rub delivers smoky, savory depth.
• Family-friendly and budget-conscious: feeds four generously with everyday ingredients.
• Foolproof texture: crisp skin, tender onions, and creamy-centered potatoes.

Grocery List

• Produce: 2 lb potatoes, 2 medium onions, 1 head garlic, fresh parsley, 1 lemon
• Dairy: None
• Pantry: 8 chicken drumsticks, olive oil, sweet paprika, smoked paprika (optional), kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Chicken

• 8 chicken drumsticks (about 2.5 lb / 1.1 kg), skin-on
• 1 1/2 tbsp sweet paprika
• 1 tsp smoked paprika (optional, for deeper smokiness)
• 4 garlic cloves, finely grated or pressed (or 1 1/2 tsp garlic powder)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/4 cup (4 tbsp/60 ml) olive oil
• 1/2 tsp red pepper flakes (optional, for heat)

Vegetables

• 2 lb (900 g) Yukon Gold or russet potatoes, scrubbed and cut into 1-inch wedges
• 2 medium yellow or red onions, cut into 1-inch wedges

Finishing

• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving
• Flaky sea salt, to finish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and pan

Adjust a rack to the center. Place a large rimmed sheet pan (about 18×13 inches) on the rack and heat the oven to 425°F (220°C). Preheating the pan helps the potatoes and chicken sear on contact for superior crisping.

Step 2: Mix the paprika-garlic rub

In a large mixing bowl, whisk together the olive oil, sweet paprika, smoked paprika (if using), grated garlic (or garlic powder), kosher salt, black pepper, and red pepper flakes. Spoon 2 tablespoons of this mixture into a smaller bowl and set aside for the potatoes and onions.

Step 3: Season the drumsticks

Pat the drumsticks very dry with paper towels. Add them to the large bowl with the remaining rub and toss to coat thoroughly, massaging some under the skin without tearing it. Let the chicken sit at room temperature for 10 minutes while you prep the vegetables; this short rest helps the spices hydrate and the skin dry slightly.

Step 4: Prep and season the potatoes and onions

Cut the potatoes and onions into 1-inch wedges. In the smaller bowl, toss the potatoes and onions with the reserved rub until every surface is lightly coated. If the vegetables look dry, drizzle in 1–2 teaspoons more olive oil.

Step 5: Load the hot tray and roast the first side

Carefully remove the hot sheet pan from the oven. Working quickly, spread the potatoes and onions into a single layer, cut sides down for best browning. Nestle the drumsticks on top and between the vegetables, leaving a little space between pieces so they roast, not steam. Return the pan to the oven and roast for 25 minutes.

Step 6: Flip, finish, and broil for color

Using tongs, flip the drumsticks and stir/turn the potatoes and onions to expose new sides to the heat. Rotate the pan 180 degrees. Continue roasting for 18–22 minutes, until the chicken skin is deep red-gold and an instant-read thermometer inserted at the thickest part (not touching bone) reads at least 175°F (79°C) for tender, juicy dark meat. The potatoes should be browned and crisp at the edges and tender in the center. For extra color, broil 2–3 minutes, watching closely.

Step 7: Rest, garnish, and serve

Transfer the chicken and vegetables to a warm platter and rest for 5 minutes to let juices settle. Sprinkle with chopped parsley, finish with a pinch of flaky salt if desired, and serve with lemon wedges for brightness.

Pro Tips

• For ultra-crispy skin, add 1/2 tsp baking powder to the rub; it raises pH and enhances browning.
• Dry equals crisp: blot chicken and potatoes thoroughly before seasoning.
• Do not crowd the pan. Use a second pan if needed; space promotes browning and keeps the skin crisp.
• Convection helps: if your oven has it, use 400°F (205°C) convection for even crisper results and faster browning.
• Aim for 175–185°F (79–85°C) in drumsticks. Dark meat becomes more tender above the minimum safe temp of 165°F (74°C).

Variations

• Smoky-Spicy: Swap half the sweet paprika for chipotle powder, and add 1 tsp cumin.
• Lemon-Herb: Add 2 tsp dried oregano and the zest of 1 lemon to the rub; finish with extra lemon juice.
• Sweet Potato & Pepper Tray Bake: Use 2 lb sweet potatoes and add 1 red bell pepper in chunks; reduce second roast phase by 3–5 minutes.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F (205°C) for 10–12 minutes to re-crisp. Freeze cooked chicken (off the bone) and potatoes up to 2 months; thaw overnight before reheating. Make-ahead option: toss chicken with the rub up to 24 hours in advance; keep covered in the fridge. Cut potatoes and onions the day of cooking to preserve texture.

Nutrition (per serving)

Approximate values for 1 serving (2 drumsticks plus vegetables): 610 calories; 30 g fat; 44 g carbohydrates; 37 g protein; 5 g fiber; 980 mg sodium. Values will vary based on exact ingredients and salt used.