While we love a baked chicken leg recipe, there is something that is even better—a recipe that allows us to cook our chicken legs and a side dish on the same baking sheet! Sheet pan dinners like this one are perfect for busy weeknights because they come together in a snap, dirty minimal dishes, and are still full of flavor. Let’s make some sheet pan chicken and veggies!
Are chicken legs and chicken drumsticks different?
Sometimes, “chicken legs” means just the drumsticks, but sometimes they are both the thighs and drumsticks together. We tend to use chicken drumsticks when we make this recipe, but there is no reason you can’t use chicken quarters (the chicken thighs and legs together). Both options will work!
What do I need to make sheet pan chicken legs and vegetables?
For this sheet pan meal, you’ll need:
- Chicken drumsticks or chicken quarters
- Chicken marinade ingredients: rice wine vinegar, balsamic vinegar, honey, tamari or coconut aminos, and orange marmalade
- Avocado oil
- Sesame oil
- Lemon juice
- Salt and pepper
- Toasted sesame seeds
- Fresh cilantro
How do I make these sheet pan chicken legs?
- Mix up all the marinade ingredients, and seal the chicken drumsticks in a large zip-top bag with the marinade. Refrigerate for at least 2-3 hours, up to overnight.
- Toss the broccoli and cauliflower with avocado oil, sesame oil, and minced garlic. Season with salt and pepper.
- Create an aluminum foil boat to fit all the chicken and set it on the sheet pan. Spread the vegetables out on the outside of the foil boat.
- Roast at 425°F for 10 minutes.
- Turn the vegetables, and add the marinated chicken to the aluminum foil tray. Roast the chicken and vegetables together for 15-20 minutes.
- Reduce the marinade on the stove, making sure that it comes to a full rolling boil to kill off any bacteria.
- When the vegetables are cooked, remove them from the pan.
- Brush the chicken with the glaze, and broil for 3-5 minutes on each side.
How long do you cook chicken drumsticks at 425°F?
At such a high baking temperature, the chicken should be cooked all the way through in less than 30 minutes. For safety, the internal temperature of chicken should be 165°F—but because we finish these sheet pan chicken drumsticks under the broiler, you can pull them from the oven when they read 160°F. The time under the broiler will get them up those last five degrees!
Is it safe to use the marinade as a sauce?
This marinade can serve double duty as a glaze because of these food safety measures:
- The chicken stays in the fridge while it is marinating, so it doesn’t get into the “danger zone,” or the temperature where bacteria can rapidly multiply.
- You’ll boil the marinade before you use it as a glaze—this kills microorganisms in the marinade.
- The chicken gets finished under the broiler, killing any lingering bacteria.
- You’ll use clean utensils and bowls to brush on the glaze.