Sheet Pan Crispy Seasoned Salt Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

To maximize crispiness, place the drumsticks skin-side up and ensure they are not touching each other too closely. If you prefer even crispier skin, you can turn on the broiler for the last two minutes of cooking, but watch the pan closely to prevent the spices from burning. This quick blast of high heat can provide a beautiful finish to the chicken skin.

For added flavor, consider adding fresh herbs like rosemary or thyme to the pan before roasting. These herbs infuse the butter and chicken with a fragrant aroma that complements the seasoned salt perfectly.

If you want a bit of heat, a pinch of red pepper flakes added to the seasoning mixture can provide a subtle kick that balances the richness of the butter and the sweetness of the roasted onions.

Variations

• Garlic Herb Version: Add 1 tablespoon of minced garlic and 1 teaspoon of dried thyme to the butter mixture before drizzling. This adds a fragrant, earthy depth that pairs exceptionally well with the crispy chicken skin.
• Spicy Cajun Style: Replace the seasoned salt with a Cajun spice blend and add a pinch of cayenne pepper. This creates a bold, spicy profile that works beautifully with the sweetness of the roasted onions.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze for up to 1 month in a sealed container; thaw in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven until warmed through and the chicken reaches 165°F (74°C).

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container.

Properly stored, the chicken and potatoes will maintain their quality in the refrigerator for up to three days. When ready to eat, ensure they are reheated thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.

You can prepare the sheet pan by seasoning the chicken and vegetables up to four hours in advance, keeping it covered in the refrigerator. However, for the best texture, avoid adding the butter until just before you are ready to put the pan in the oven, as this prevents the vegetables from softening too much before they begin to roast.

Serving ideas

Serve this dish directly from the sheet pan for a rustic, casual presentation that keeps the food warm. It pairs beautifully with a simple side salad or steamed green beans to balance the richness of the roasted potatoes and chicken.

The juices collected at the bottom of the pan are full of flavor; consider drizzling them over the potatoes just before serving for an extra boost of savory goodness.

When plating, provide each guest with two drumsticks and a generous portion of the roasted potatoes and onions. If you have guests who prefer more seasoning, keep a small bowl of extra seasoned salt on the table.

The simplicity of the dish makes it a versatile main course that can be dressed up with a fresh garnish of chopped parsley or chives for a pop of color.

Frequently asked questions

Recipe card

Sheet Pan Crispy Seasoned Salt Chicken and Potatoes

Prep 10 minCook 45 minRest 5 minTotal 1 hServes 4

Ingredients

• 8 pieces bone-in skin-on chicken drumsticks
• 1 lb baby potatoes, halved
• 1 large white onion, cut into wedges
• 2 tbsp seasoned salt
• 1 tsp paprika
• 4 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 400°F (200°C). Line a large rimmed aluminum sheet pan with parchment paper. Arrange the chicken drumsticks, halved baby potatoes, and white onion wedges in a single, even layer across the pan. Ensure there is enough space between the ingredients for proper air circulation, which helps everything roast evenly without steaming.
2. In a small ramekin, mix the seasoned salt and paprika. Evenly sprinkle this mixture over the chicken, potatoes, and onions on the sheet pan. Next, take your melted butter and drizzle it evenly over the entire pan to ensure all components are lightly coated. This butter helps the seasoning adhere and promotes a beautiful golden-brown color during the roasting process.
3. Place the sheet pan in the center of the oven and bake for 40 to 45 minutes. The chicken is fully cooked when the internal temperature reaches 165°F (74°C) as measured with a meat thermometer at the thickest part. Once finished, remove the pan from the oven and let the chicken rest for at least 5 minutes before serving to allow the juices to redistribute for maximum tenderness.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

25 g

Fat

24 g

Fiber

3 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.