BBQ Chicken Drumsticks with Roasted Potatoes
A bold and comforting gluten-free sheet pan meal inspired by Tuscan flavors, this recipe pairs juicy BBQ-glazed drumsticks with crisp rosemary garlic roasted potatoes, simple, satisfying, and made for everyday ease.
Equipment
- baking sheet line with parchment for easier cleanup
- mixing bowl for tossing potatoes
- basting brush for applying BBQ sauce
- meat thermometer ensure drumsticks reach 165°F
- Sharp knife for chopping potatoes and rosemary
Ingredients
- 8 chicken drumsticks, bone-in, skin-on
- 600 g red or Yukon gold potatoes, cubed
- 1/2 cup gluten-free BBQ sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sea salt (divided)
- 1 tbsp fresh rosemary, chopped
- 1 lemon, sliced or wedged for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Pat chicken drumsticks dry and season with garlic powder, smoked paprika, and half of the sea salt.
- Toss cubed potatoes with olive oil, rosemary, and remaining salt. Spread evenly on a parchment-lined baking sheet.
- Place the drumsticks on the sheet pan among the potatoes.
- Roast for 25 minutes.
- Brush BBQ sauce generously onto each drumstick. Return to the oven for 15–20 minutes or until chicken is cooked through and potatoes are golden.
- Optional: Broil for 2–3 minutes for a caramelized finish.
- Serve hot with lemon slices if using.
Notes
Optional: Add chopped bell peppers or zucchini for extra vegetables. Marinate the drumsticks in BBQ sauce ahead of time for deeper flavor. For extra crispiness, broil for the final 2–3 minutes. Serve with a green salad for balance.
Nutrition
Calories: 460kcalCarbohydrates: 28gProtein: 35gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 820mgPotassium: 890mgFiber: 3gSugar: 9gVitamin A: 210IUVitamin C: 18mgCalcium: 30mgIron: 2.1mg
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