Sheet-Pan Maple-Mustard Chicken Drumsticks with Baby Potatoes
Chicken drumsticks get a sticky maple-mustard glaze and roast alongside baby potatoes until the skin is crisp and the potatoes are golden. It's a true sheet-pan weeknight dinner with almost no cleanup.
50 mins
4 servings
Ingredients
- 8 Chicken Drumsticks
- 2 tablespoons Parsley (Fresh)
- 1 ½ pounds Potatoes
- 1 ½ teaspoons Kosher Salt
- 1 tablespoon Apple Cider Vinegar
- 3 tablespoons Mustard (Dijon)
- ¾ teaspoon Black Pepper
- 1 teaspoon Dried Thyme
- ½ teaspoon Garlic Powder
- 1 teaspoon Paprika
- 3 tablespoons Olive Oil
- 2 tablespoons Maple Syrup
Directions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment.
- Pat the drumsticks dry. Toss the potatoes with most of the olive oil, half the salt, half the pepper, the paprika, and the garlic powder. Spread them on one half of the baking sheet.
- Whisk together the mustard, maple syrup, vinegar, thyme, the remaining olive oil, and the remaining salt and pepper.
- Rub the drumsticks with most of the glaze and set them on the empty half of the sheet. Reserve a spoonful of glaze for the last few minutes.
- Roast for 35 to 40 minutes, flipping the drumsticks once halfway, until the chicken reaches 175°F at the thickest part and the potatoes are tender and browned.
- Brush the drumsticks with the reserved glaze and roast 3 more minutes.
- Sprinkle with the parsley and serve hot from the pan.
