Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe

I absolutely love this Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe because it’s one of those effortless dinners that feels both wholesome and a little fancy at the same time. The chicken drumsticks come out juicy with just the right crispy skin, while the zucchini and corn soak up all those bright lemony, garlicky flavors. You’ll find that it’s perfect for busy weeknights or when you want a no-fuss dish that still impresses without the stress.

When I first tried this recipe, I was blown away by how everything cooked beautifully in one pan—no extra pots or cleanup headaches. Plus, the feta sprinkled at the end adds this creamy, savory touch that really ties all the flavors together. I promise, once you make this Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe, it’ll quickly become one of your favorite go-to meals.

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Ingredients You’ll Need

The combination of chicken drumsticks with fresh vegetables like zucchini and corn creates a perfect harmony of textures and flavors. When shopping, look for firm zucchini and fresh corn for the best sweetness, and trust me—using quality feta really makes a difference here.

• Chicken Drumsticks: Skin-on works best for crispy texture, but skinless or even thighs are great alternatives.
• Lemon Juice: Freshly squeezed brightens the dish and balances richness beautifully.
• Dried Oregano: Adds a subtle earthiness that pairs well with lemon and garlic.
• Dijon Mustard: Provides a slight tang that enhances the marinade.
• Kosher Salt: Essential to bring out all the natural flavors.
• Freshly Ground Black Pepper: Adds a mild kick without overpowering.
• Red Bell Pepper: Diced into chunks, it adds sweetness and lovely color contrast.
• Fresh Corn Kernels: The sweet bursts complement the savory chicken perfectly.
• Garlic: Minced for an aromatic depth that fills the kitchen as it roasts.
• Zucchini (or Summer Squash): Sliced about ¼ inch thick, it roasts beautifully without getting mushy.
• Extra Virgin Olive Oil: Just a little helps the veggies roast evenly and develop some caramelization.
• Fresh Dill: Adds a herby brightness that pairs surprisingly well with feta and lemon.
• Crumbled Feta Cheese: Brings a salty creaminess to finish off the dish with a Mediterranean touch.

Variations

I love how flexible this Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe is — feel free to make it your own! I’ve played around with swapping veggies, trying different herbs, and changing up the cheese depending on what I have on hand.

• Use Bone-in Chicken Thighs: When I switched to thighs once, the extra fat made the meat even juicier and my family never noticed a difference.
• Summer Vegetables: Try adding cherry tomatoes, asparagus, or yellow squash to mix up the flavors and colors.
• Herb Swaps: If you don’t have dill, fresh parsley or thyme work well too for a different herb twist.
• Dairy-Free Option: Skip the feta and sprinkle toasted pine nuts or olives for some salty richness instead.

How to Make Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe

Step 1: Marinate the Chicken Drumsticks

Start by whisking together lemon juice, dried oregano, Dijon mustard, salt, and pepper in a large bowl. Toss the chicken drumsticks in this marinade until they’re well coated. I usually let them sit while the oven heats up to 400°F—this brief marinating time really helps infuse the flavor without any extra hassle.

Step 2: Roast the Chicken

Spray a large sheet pan with oil (to avoid sticking) and arrange the marinated chicken pieces spaced apart. Roast in the oven for about 40 minutes or until the internal temperature reaches 165°F, which guarantees juicy, safe-to-eat chicken. Pro tip: I usually check with a meat thermometer around 35 minutes to avoid overcooking.

Step 3: Prepare and Broil the Vegetables

While the chicken is roasting, prep your veggies: slice zucchini, dice the red bell pepper, mince garlic, and cut fresh corn kernels off the cob. Once the chicken is done, set it aside, then add the vegetables in a single layer on the sheet pan. Drizzle with olive oil and sprinkle with salt, tossing gently to combine with the pan juices. Broil on high for about 4 minutes, turning halfway to get that golden edge.

Step 4: Combine and Finish Under the Broiler

After the veggies have a nice char, nestle the chicken back on top and broil an additional 2-3 minutes. This final step crisps everything beautifully and brings out caramelized flavors. Once out of the oven, drizzle with additional lemon juice, then sprinkle fresh dill and crumbled feta over the top before serving. This last flourish is what brings the whole dish together.

How to Serve Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe

Garnishes

I always finish this dish with a little extra sprinkle of fresh dill and more crumbled feta right before serving, it just lifts everything. Sometimes I add a few lemon wedges on the side so everyone can squeeze a bit more bright citrus over their plate.

Side Dishes

While this recipe is pretty complete on its own, I love serving it alongside a simple leafy green salad or some warm crusty bread to soak up all the delicious pan juices. Garlic rice or couscous are also great options if you want something a little heartier.

Creative Ways to Present

For special occasions, I like to pile the drumsticks on a large platter surrounded by the roasted vegetables, then sprinkle dill and feta just before serving to create a vibrant, inviting centerpiece that’s both rustic and elegant.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge where they keep well for up to 3 days. Separating the chicken from the veggies helps maintain the best texture when reheating.

Freezing

This Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe freezes nicely if you want to prep in advance. Just freeze the cooked chicken and veggies in a freezer-safe container and thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop everything in a preheated oven at 350°F for about 10-15 minutes to keep the chicken skin crispy and veggies flavorful. Microwaving is faster but can make the chicken skin soggy—so I usually save that for super quick lunches.

FAQs

Final Thoughts

This Sheet Pan Chicken Drumsticks with Zucchini, Corn, and Feta Recipe is one of those dishes that makes me feel like I’m serving a restaurant-quality meal without the fuss. I love how it all comes together in one pan, which means less time in the kitchen and more time enjoying dinner with family or friends. If you want a bright, satisfying dinner that’s easy to prepare and hard to resist, this dish is definitely worth trying. Trust me, once you make it, it’ll become a staple in your rotation just like it did in mine!

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