Sheet Pan Cornflake Chicken Drumsticks and Sweet Potatoes Step-by-step instructions

Before you start

Before starting, ensure your oven rack is positioned in the center of the oven to allow for even heat circulation. Prepare your workspace by laying out the parchment paper on your rimmed sheet pan.

Take the chicken out of the refrigerator approximately 15 minutes before cooking so it is not ice-cold when it goes into the oven, which helps it cook more uniformly.

Have your cornflakes crushed and ready in a bowl, and ensure your garlic butter is melted and at room temperature for easy drizzling.

Instructions

Preparation

1. 1Prepare the sheet pan
   Preheat the oven to 400°F (200°C). Line a large rimmed aluminum sheet pan with parchment paper to ensure easy cleanup and prevent sticking. Arrange the raw bone-in skin-on chicken drumsticks and sweet potato wedges in a single layer on the pan, leaving space between each item for even roasting.
   Look for The oven should be fully preheated before placing the pan inside.
   Tip Ensure the chicken skin is dry before coating to help the cornflakes adhere better.

The chicken and potatoes are arranged in a single layer on the parchment-lined pan. Everything is ready for seasoning, the oven is preheated, and the workspace is clean and organized.

Seasoning

2. 2Season and coat
   Press the crushed cornflakes firmly onto the surface of each drumstick to create a thick, even crust. Drizzle the melted garlic butter evenly over both the chicken and the sweet potato wedges using a small pitcher. Finally, dust the red paprika over everything for subtle color and flavor.
   Look for The cornflakes should look pale gold and evenly distributed over the chicken.
   Tip Distribute the paprika evenly to avoid clumps of spice on the potatoes.

The cornflakes are pressed firmly onto the chicken, and the garlic butter and paprika are distributed. The pan is now ready to be placed into the hot oven for roasting.

Roasting

3. 3Bake until golden
   Transfer the sheet pan to the center rack of the oven. Bake for approximately 35 to 40 minutes, or until the chicken drumsticks reach an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part. The cornflake crust should be deep golden brown and crunchy, and the sweet potato wedges should be fork-tender with slightly caramelized roasted edges. Remove from the oven and allow to rest for 5 minutes before serving.
   Look for The chicken crust is crunchy and dark golden, and potatoes are soft.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a digital meat thermometer to ensure accuracy for the poultry temperature.

The chicken is deep golden brown and reaches 165°F (74°C). The potatoes are tender, caramelized, and the entire kitchen smells of roasted garlic and toasted corn, indicating it is ready.

Common mistakes

A common mistake is overcrowding the pan, which traps steam and prevents the cornflakes from getting crispy. Ensure there is enough space between each drumstick and potato wedge for air to circulate freely. Another error is using chicken that is too cold, which can lead to uneven cooking.

Additionally, avoid using high-heat settings that might burn the cornflakes before the chicken is cooked through; stick to the recommended 400°F (200°C) for the best balance of crispiness and internal moisture.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer. The cornflake crust should be a deep, vibrant golden brown, and the sweet potato wedges should be soft enough to pierce easily with a fork.

If the chicken seems to have reached the target temperature but the potatoes are still firm, you can remove the chicken to a plate and keep it warm while you let the potatoes roast for a few additional minutes.

• Poultry: 165°F (74°C) in the thickest part