Sheet Pan BBQ Roasted Drumsticks

If you haven’t already, it’s time to get very friendly with your sheet pan beyond the occasional cookie-baking session. And this crowd-pleasing barbecue-roasted chicken drumstick recipe from Cooks Venture paired with a refreshing cucumber-yogurt dip is the perfect place to start.

Easy to make and easy to serve with minimal clean-up, it’s the dish that any savvy home cook should include in their recipe repertoire.

Sheet Pan BBQ Roasted Drumsticks

Yields: 3 to 4 servings

8 pasture-raised chicken drumsticks (about 2.5 lbs)1/2 cup barbecue sauce 1 lb red potatoes, cut into 1-inch wedges1/2 cup Greek yogurt1 to 2 stems fresh dill, finely chopped1 mini-Cucumber, shredded (about 1 cup)1 tsp garlic paste1 tsp apple cider vinegar1/2 lb broccoli, cut into floretsOlive oilSalt & pepper to taste

Spice Rub

1 tsp onion powder1 tsp garlic powder1/4 tsp ground yellow mustard1/2 tsp smoked paprika

Prepare and roast the chicken and potatoes. Place the sheet pan in the oven and preheat the oven to 450°F. Pat the chicken dry with paper towels and place in a large bowl. Drizzle with olive oil and season with salt and pepper. Add the spice blend and half the barbecue sauce. Stir to thoroughly coat.

Arrange the seasoned chicken in an even layer in the middle of the sheet, then place the seasoned potatoes around the seasoned chicken. Roast, rotating the sheet pan halfway through, until the chicken is browned and the potatoes are golden brown, about 20 to 25 minutes. Carefully remove from the oven, leaving the oven on

Make the dip. While the chicken and potatoes roast, in a bowl, combine the Greek yogurt, cucumber, vinegar, and as much of the garlic paste and dill as you’d like (you may have extra left over). Season with salt and pepper to taste. Set aside.

Chef Tip: As raw garlic’s flavor can be intense and powerful, we recommend only adding a little bit at a time and tasting as you go until you find your perfect balance.

Dress and roast the broccoli. While the chicken and potatoes continue to roast, place the broccoli in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange the seasoned broccoli on the sheet pan with the chicken and potatoes. Roast until the potatoes are tender when pierced with a fork, the broccoli is lightly browned, and the chicken reaches an internal temperature of 165°F, about 8 to 12 minutes. Remove from the oven.

Finish the chicken and serve. Spoon or brush the remaining barbecue sauce onto the roasted chicken. Serve the glazed chicken with the roasted potatoes and broccoli and dipping sauce on the side.