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chicken drumsticks and roasted vegetables

Chicken Drumsticks and Roasted Vegetables

This easy, one-pan dinner is AIP, Paleo, and kid-friendly. Who doesn't like handheld meat? Fewer dishes and less babysitting as it cooks make this dish a winner for a busy weeknight dinner!

Course Dinner, Main Course
Cuisine AIP, Kid-friendly, Low-Carb, Paleo
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, One-Pan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5
Calories 460 kcal
Author Emily Stauch


  • 3 medium sweet potatoes peeled and large cubed
  • 1 lb. brussel sprouts trimmed and halved
  • 1-1/2 tsp. sea salt
  • 1 Tbsp. olive oil more as needed
  • 1 tsp. garlic powder
  • 1 tsp. dried ground sage
  • 1/2 tsp. onion powder
  • fresh ground pepper to taste
  • 10 chicken drumsticks, skin on
  • 1-2 Tbsp. olive oil
  • sea salt to taste
  • ground pepper to taste (omit for AIP)


  1. Preheat oven to 400° and line a rimmed baking sheet with parchment paper.

  2. Peel the sweet potatoes and chop into large cubes. The sweet potatoes will cook faster than the Brussels sprouts so they need to be cut into larger pieces.

  3. Trim off any loose leaves and the stem from the Brussels sprouts then cut in half.

  4. Add sweet potatoes and Brussels sprouts to a large mixing bowl. Drizzle with olive oil and spices. Stir to evenly coat.

  5. Arrange vegetables in a single layer on the lined baking sheet. Put in oven and bake for 15 minutes.

  6. While the vegetables pre-bake, drizzle additional olive oil, salt, and pepper over the drumsticks. Rub the oil and spices all over the skin and meat. 

  7. Remove the vegetables from the oven and place drumstick on the pan. Make sure the drumsticks are not touching each other.

  8. Return the pan to the oven and bake for an additional 20-30 minutes or until vegetables are to desired softness and an instant-read thermometer reads 165° for the chicken.

Recipe Notes

**One serving of two drumsticks plus 1/5th of vegetables has 18 net carbs.**