These sheet pan chicken drumsticks are seasoned bold, baked crispy, and made entirely on one pan — perfect for busy weeknights when you still want real Southern flavor.
No frying. No mess. Just juicy drumsticks with golden skin and simple cleanup.
Why Sheet Pan Drumsticks Work So Well
- Even heat circulation
- Fat renders directly onto the pan
- Easy to add vegetables
- Minimal dishes
Ingredients
- Chicken drumsticks
- Olive oil
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika or Creole seasoning
How to Make Sheet Pan Chicken Drumsticks
- Preheat oven to 400°F
- Line a rimmed baking sheet with foil or parchment
- Pat drumsticks dry
- Toss with oil and seasoning
- Arrange skin-side up, spaced apart
- Bake 40–45 minutes, flipping halfway
- Broil 2–3 minutes if desired
Should You Use Foil or Parchment?
- Foil: Crispier skin, easier cleanup
- Parchment: Less sticking, slightly softer skin
For the crispiest results, use foil and lightly oil it.
Can I Add Vegetables to the Sheet Pan?
Yes — add halfway through cooking:
- Potatoes
- Green beans
- Carrots
- Bell peppers
Toss veggies with oil and seasoning before adding.
How to Keep Drumsticks Crispy
- Don’t crowd the pan
- Use high heat (400°F)
- Dry the skin first
- Finish under broiler if needed
What to Serve With Sheet Pan Drumsticks
- Mashed potatoes
- Cornbread
- Southern green beans
- Rice and gravy
Final Thoughts
Sheet pan chicken drumsticks are one of the easiest ways to get a flavorful, filling meal on the table with minimal effort — and maximum flavor.
