Description

This Sheet Pan Chicken Drumsticks with Zucchini and Corn recipe offers an easy, flavorful weeknight meal featuring tender, lemon-garlic marinated chicken paired with fresh summer vegetables. Roasted and broiled to golden perfection, this dish combines crispy chicken skin with vibrant, tender veggies topped with fresh dill and feta, all made on one pan for effortless cleanup.

Ingredients

Scale

Chicken Marinade

8 chicken drumsticks (with skin; or without if preferred, thighs also work great)
2 tablespoons lemon juice
½ teaspoon dried oregano
½ tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Vegetables

1 large red bell pepper, diced into 1-inch pieces (about 1 cup)
1 cup fresh corn kernels
2 cloves garlic, minced
14 ounces zucchini (or summer squash), sliced ¼-inch thick (about 2 medium zucchinis)
1 teaspoon extra virgin olive oil
¼ teaspoon kosher salt

Finishing Touches

2 tablespoons fresh lemon juice (plus more to finish, if desired)
2 tablespoons fresh dill, chopped
¼ cup crumbled feta cheese (or more to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the chicken.
Marinate the Chicken: In a large bowl, whisk together 2 tablespoons lemon juice, dried oregano, Dijon mustard, 1 teaspoon kosher salt, and black pepper. Add the drumsticks and toss thoroughly to coat. Let the chicken sit while the oven heats to allow flavors to infuse.
Roast the Chicken: Lightly spray a large sheet pan with oil to prevent sticking. Arrange the marinated chicken drumsticks on the pan in a single layer. Roast in the oven until the internal temperature reaches 165°F (74°C), about 40 minutes, ensuring the chicken is cooked through and the skin becomes crispy. Remove the chicken from the pan and set aside on a plate.
Prepare and Broil Vegetables: On the same sheet pan, add the zucchini slices, diced red bell pepper, fresh corn kernels, minced garlic, and 1 teaspoon olive oil in a single layer. Sprinkle ¼ teaspoon kosher salt over the vegetables. Toss gently to mix and coat with pan juices. Place the pan under the broiler approximately 6 to 7 inches from the heating element. Broil on high for about 4 minutes, turning the vegetables halfway through to ensure even browning.
Combine and Finish Broiling: Remove the pan from the oven, stir the vegetables, then place the roasted chicken pieces back on top of the vegetables. Return the pan under the broiler for an additional 2 to 3 minutes or until both chicken and vegetables are golden brown and slightly crispy.
Garnish and Serve: Drizzle the contents of the pan with the remaining 2 tablespoons fresh lemon juice. Sprinkle chopped fresh dill and crumbled feta cheese evenly over the vegetables and chicken. Serve immediately for best flavor and texture.

Notes

Choose a sturdy, heavy-duty sheet pan that won’t warp in high heat to ensure even cooking.
This recipe is also easily made with bone-in chicken thighs for tender, juicy results.
You can halve the recipe to serve two people by adjusting ingredient quantities accordingly.

Nutrition

Serving Size: 1 serving (about 2 drumsticks with vegetables)
Calories: 370 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg