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For nights when you want the oven do the work, these easy sheet pan chicken legs with carrots are the perfect meal solution.
Honey Chicken Drumsticks on a Sheet Pan
Until recently, my children refused to eat “chicken with bones”, leaving me stuck making chicken breasts. Now that they enjoy chicken thighs and drumsticks too, I’m obsessed with this recipe!
Chicken legs are more affordable, and, without the skin, are low in fat, high in protein, and full of flavor. But let’s give credit where it is due: the honey Dijon sauce. It’s incredible! It provides an extra layer to prevent the chicken from drying out, while adding flavor from all angles!
Ingredients
To infuse the chicken legs with flavor, you’ll need honey, Dijon mustard (to balance the sweetness of the honey), salt, black pepper, and curry powder (or cumin). On the side, I bake carrots at the same time for a tasty one-sheet-pan meal, but you can serve any other side.
How to Make Sheet Pan Chicken Legs
Chicken legs are easy and forgiving to bake in the oven, so here’s what you need to know:
- Whisk together honey, Dijon mustard, salt, curry powder, and black pepper until smooth and cohesive.
- Brush the honey glaze generously over each chicken leg, making sure they are completely coated.
- Bake the chicken in a preheated oven on a lined baking sheet for 1 hour, until the meat reaches an internal temperature of 175F and the sauce has that golden-brown caramelized glow.
- While the drumsticks bake, wash and cut the carrots into strips and season them with oil and salt.
- Bake the carrots for 10 minutes, turning up the oven, until the thickest slices are golden and the tops are crispy.
What Temperature to Bake Honey Chicken Drumsticks
Stick to 350F to avoid undercooked chicken with a burnt coating. Thanks to the honey glaze, the chicken meat stays moist and tender while the outside gets crispy. Learn more about the best temperature to bake chicken legs.
What to Serve with Sheet Pan Drumsticks
I cook the chicken legs with carrot fries for a complete sheet pan dinner, but other healthy sides that go great with baked chicken are roasted green beans, caramelized Brussels sprouts, or carrots and radishes. Another family-favorite is my Southern mashed potatoes. It's the ultimate comfort food side!
Sheet Pan Honey Chicken Legs
Watch how it’s made:
Ingredients
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon salt, divided
- ¾ teaspoon curry powder, or cumin
- ¼ teaspoon black pepper
- 12 chicken legs, skin removed
- 1 pound carrots
- 2 teaspoons olive oil
Instructions
Prep the oven:
- Preheat oven to 350F and line two baking sheets with parchment paper.
Coat:
- In a large bowl, whisk together the honey, Dijon mustard, ½ teaspoon salt, curry powder, and black pepper. Scoop a couple of tablespoons of the mixture in a small ramekin for basting the chicken legs.
- Place the chicken legs into the bowl and toss to coat with the honey glaze. Make this with a basting brush or the back of a spoon. Transfer the chicken legs onto one of the lined baking sheets.
Bake the chicken:
- Bake them in the preheated oven, for 1 hour, basting and turning them over half way through, until the chicken is browned and the internal temperature has reached 175F. Remove them from the oven when finished, cover in foil to keep warm.
Prep the carrots:
- While the chicken is cooking, wash, peel, and cut carrots into strips. Toss carrots with olive oil and the remaining ½ teaspoon of salt in a large bowl.
Bake the chicken:
- Turn oven up to 450F and bake the carrots for 10 minutes, until the thickest slices are golden and the tops are crispy.
- Serve the carrots with the chicken legs.
Lisa F says
So, how do you cook them in the oven at the same time?? This reads like you first bake the drumsticks, and then you remove the chicken, up the temp, and bake the carrots on their own.
Laura Fuentes says
When you remove the legs the first time, it is to flip them over, put back in the oven for the last few minutes to brown. The carrots will be on a separate pan or dish and will be cooking at the same time towards the end. I hope this helps!
Rebecca Thorne says
My kids won’t touch the bones but as a kid my mom used to always make dark meat marinated in a jar of Italian dressing. Throw on the grill or in the oven, it was my go-to favourite dinner between ages 10 and 25. I can’t find the dressing in the UK so need to find a new alternative and this looks amazing!!
Pauline says
My family loves chicken drumsticks (especially the kids!) Always love to try new recipe. This one is next.
Tiffany says
Love the carrot fries! They look amazing!
Jenner says
My family loves my Buttermilk Roast Chicken with Garlic or Garlic and Paprika Chicken. We love chicken drumsticks.