Sprig Originals's kitchen / Sheet-Pan BBQ Chicken Drumsticks with Smoky Potatoes and Green Beans
Sheet-Pan BBQ Chicken Drumsticks with Smoky Potatoes and Green Beans
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A whole Southern-style supper on one tray: sticky brown-sugar barbecue drumsticks roast alongside smoky halved baby potatoes, with green beans tossed in for the last stretch so they stay snappy. One pan in, dinner out, and the glaze caramelizes under the broiler in three minutes flat.
Ingredients
Sheet Pan
- 8 chicken drumsticks (about 2 1/2 lb)
- 1.5 lb baby potatoes, halved
- 12 oz green beans, trimmed
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
Glaze
- 2/3 cup barbecue sauce
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Heat the oven to 425°F and set a rack in the upper third. In a small bowl, stir together the smoked paprika, garlic powder, onion powder, salt, and pepper.
- On a large rimmed sheet pan, toss the halved potatoes with 2 tablespoons of the olive oil and half the spice mix, then push them to the outer edges of the pan cut side down. Rub the drumsticks with the remaining 1 tablespoon oil and the rest of the spice mix and arrange them down the center, not touching. Roast 25 minutes.
- While it roasts, whisk the barbecue sauce, brown sugar, and cider vinegar together in the same small bowl.
- Pull the pan out, scatter the green beans over and between the potatoes, and turn everything at the edges. Brush the drumsticks generously with about two-thirds of the glaze. Return to the oven and roast 15 minutes more, until the potatoes are tender and the chicken reaches 175°F at the bone.
- Brush the drumsticks with the remaining glaze, switch the oven to broil, and broil 2 to 3 minutes until the sauce is bubbling and lightly charred. Watch closely so the sugar doesn't burn. Rest 5 minutes on the pan and serve straight from the tray.
Chef's tips
- Halved baby potatoes cook in the same time as bone-in drumsticks; if you only have large potatoes, cut them into 1-inch chunks so they keep pace.
- Crowding is the enemy of browning. Use the biggest sheet pan you own, or split across two pans and swap racks halfway.
- Thin, sweet supermarket barbecue sauces scorch fastest under the broiler. If yours is very sweet, skip the brown sugar and add an extra splash of vinegar.
- Leftover drumsticks are excellent cold, and the potatoes crisp right back up in a hot skillet the next morning with a fried egg.
Nutrition (per serving, estimated)
620calories
38gprotein
72gcarbs
19gfat
Estimates only — values vary with brands and portions.
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