Crispy Sheet Pan Chicken Drumsticks roast with summer zucchini, corn and red bell peppers finished with creamy feta for an easy, one-pan dinner. Perfect for busy weeknights—minimal cleanup required!
Sheet Pan Chicken with Summer Veggies
Juicy chicken drumsticks with crispy skin roast alongside zucchini, bell peppers and corn for an easy one-pan meal. Finished with creamy feta and fresh herbs, it’s a flavor-packed weeknight dinner with minimal cleanup—just like my other sheet pan dinners. If you want to add a salad, my chickpea salad would be great with this. For more sheet pan chicken recipes you might also like, try my Sheet Pan Italian Chicken Thighs or this Sheet Pan Balsamic-Herb Chicken and Vegetables.
Why This Recipe Works
First up, I love sheet pan dinners, it’s my favorite way to cook when I’m busy! When I first tested this sheet pan chicken recipe, I made it with boneless, skinless chicken thigh pieces, but I didn’t love how it turned out. Using whole bone-in drumsticks or thighs was definitely the way to go. The chicken stays tender and juicy, and the skin gets crispy but feel free to use your favorite chicken parts here. Here are more reasons to try it:
If you love one pot recipes, my cookbook One and Done is a must have, it’s my most popular book!
Ingredients You’ll Need
Below are some notes on the sheet pan chicken ingredients. See the recipe card below for the exact measurements.
- Chicken Drumsticks: You can cut the skin off if you prefer, but I like the skin on. It gets nice and crispy when broiled. Bone-in skin on thighs or breasts can also be used.
- Chicken Marinade: Lemon juice, Dijon mustard, dried oregano, salt, and black pepper create a bright, tangy marinade.
- Vegetables: Red bell pepper, zucchini (or yellow summer squash), and fresh summer corn (just cut the kernels off the cob first)
- Extra Virgin Olive Oil prevents the veggies from drying out.
- Garlic enhances the vegetables’ flavors.
- Kosher Salt to season the vegetables
- Lemon Juice for brightness
- Dill for freshness
- Feta Cheese for salty tanginess
How to Make Sheet Pan Chicken
To simplify cleanup, line the sheet pan with aluminum foil, so you don’t have to scrub any dishes when you’re done! See the recipe card at the bottom for printable directions.
- Marinate the chicken in lemon juice, oregano, Dijon, salt, and pepper.
- Roast the chicken on a sheet pan until the internal temperature is 165°F (Check it with an instant-read thermometer).
- Broil the Vegetables: Toss the zucchini, corn, bell peppers, and garlic with olive oil and sprinkle with salt. Place the top rack of your oven 6 to 7 inches away from the broiler, and broil the veggies for 4 minutes.
- Broil the Chicken: Return the drumsticks on top of the vegetables and broil until everything is browned.
- How to Serve: Drizzle with lemon juice and sprinkle with dill and feta.
Variations
- Chicken: Swap drumsticks for bone-in chicken thighs.
- Oregano: Substitute dried rosemary or thyme.
- Bell Pepper: Any color will work. It doesn’t have to be red!
- Vegetables: Add cherry tomatoes or red onion wedges.
- Dill: Replace it with fresh basil or chives.
- Dairy-Free: Omit the feta. And if you don’t love feta, substitute goatcheese.
Make Ahead Tip
Prep the corn, zucchini, bell peppers, and garlic the day before and store them in an airtight container in the fridge. Then, when it’s time to cook dinner, everything’s ready to go!
Serving Suggestions
Storage
- Refrigerate the chicken and vegetables for up to 4 days.
- Freezer: You can freeze everything (except for the feta) in an airtight container for 3 months.
- How to Reheat: Thaw the container in the fridge overnight, and microwave it until warm. You can also air fry the leftovers at 360°F for 5 to 7 minutes. Then, sprinkle with feta before serving.
More Chicken Recipes You’ll Love
For more dinner ideas, check out these five delicious chicken recipes to inspire your next meal!
If you make this healthy sheet pan chicken with zucchini recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Yield: 4 servings
Serving Size: 2 pieces chicken, 3/4 cups vegetables
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Preheat oven to 400°F.
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In a large bowl, whisk together lemon juice, oregano, Dijon, salt, and pepper. Add chicken and toss to coat. Let sit while the oven heats.
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Spray a large sheet pan with oil and arrange the marinated chicken and roast until the internal temperature is 165°F, about 40 minutes. While the chicken roasts you can prep your vegetables. When chicken is done, set aside on a plate.
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Add the zucchini, bell pepper, corn, garlic and olive oil in a single layer and sprinkle with the remaining ¼ tsp salt. Toss gently to mix with pan juices. Broil on high 6 to 7 inches from the heating element about 4 minutes, turning the vegetables halfway. Remove from oven, stir and place chicken on the sheet pan over the vegetables. Broil an additional 2 to 3 minutes, until the vegetables and chicken are golden and browned.
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Drizzle with remaining lemon juice and sprinkle vegetables with fresh dill and crumbled feta before serving.
Last Step:
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- When making sheet pan meals, look for sturdy sheet pans like this one that won’t warp in the oven when it gets too hot.
- This is also great with bone in chicken thighs.
- You can easily halve this recipe for two people.
Serving: 2 pieces chicken, 3/4 cups vegetables, Calories: 330 kcal, Carbohydrates: 14.5 g, Protein: 30.5 g, Fat: 17 g, Saturated Fat: 5 g, Cholesterol: 139.5 mg, Sodium: 644 mg, Fiber: 3 g, Sugar: 7 g
