Sheet Pan Memphis Dry Rub Drumsticks and Potatoes Tips, FAQ & printable recipe

Tips for success

For extra crispy chicken skin, you can broil the drumsticks for the final two minutes of cooking, but watch them closely to ensure the dry rub does not burn. This adds a nice char to the edges of the potatoes as well.

Using the broiler requires constant attention, but it can provide that final touch of texture that elevates the dish from simple to exceptional, giving the skin a delightful crunch that contrasts perfectly with the tender meat inside.

If you are preparing this for a larger group, use two separate sheet pans rather than crowding one. This ensures better airflow and prevents the ingredients from steaming, which is the secret to achieving that perfect roasted texture every time you cook.

Managing the space on your sheet pan is a fundamental skill that guarantees consistent results, allowing each piece of chicken and every potato to roast evenly, resulting in a uniform and high-quality meal for all your guests.

Variations

• Spicy Memphis Rub: Add a teaspoon of cayenne pepper or crushed red pepper flakes to the Memphis dry rub for an extra kick of heat that pairs perfectly with the smoky paprika.
• Herb-Roasted Variation: Replace the Memphis dry rub with a mixture of dried rosemary, thyme, and garlic powder for a more traditional, aromatic herb-roasted flavor profile for the chicken and potatoes.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe bag for up to 2 months.

Reheat

Reheat in a 350°F (175°C) oven until hot and crisp, about 10 to 15 minutes.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, remove the chicken from the bone before storing if you intend to use the meat for salads or sandwiches later in the week.

Proper storage is essential for maintaining the quality of the food, and keeping it in a sealed container will prevent it from drying out or absorbing other flavors from the refrigerator environment over time.

You can prepare the dry rub and halve the potatoes up to one day in advance. Keep the potatoes in a bowl of cold water in the refrigerator to prevent browning, then drain and pat dry thoroughly before arranging them on the sheet pan for roasting. This preparation strategy saves significant time on the day of cooking, allowing you to assemble the meal quickly and get it into the oven without any extra fuss or last-minute prep work.

Serving ideas

Serve the drumsticks and potatoes directly from the sheet pan for a rustic, family-style presentation. This dish pairs excellently with a side of crisp green salad or steamed seasonal vegetables to balance the richness of the roasted chicken and potatoes.

The simplicity of serving it directly from the pan adds a casual and inviting feel to the meal, making it perfect for relaxed dinners where the focus is on good food and great company in a comfortable setting.

If desired, provide a small bowl of extra dry rub on the side for guests who prefer a more intense flavor profile. The simplicity of this meal makes it a versatile main course that fits well into any casual dinner menu throughout the year. Whether you are serving it on a busy weeknight or for a casual weekend gathering, this dish is sure to please with its bold flavors and satisfying texture that everyone will enjoy.

Frequently asked questions

Recipe card

Sheet Pan Memphis Dry Rub Drumsticks and Potatoes

Prep 10 minCook 40 minRest 5 minTotal 55 minServes 4

Ingredients

• 8 bone-in skin-on chicken drumsticks
• 1 lb baby potatoes, halved
• 2 tbsp Memphis-style paprika dry rub
• 3 tbsp unsalted butter, melted

Instructions

1. Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper to ensure easy cleanup. Arrange the chicken drumsticks and halved baby potatoes in a single, even layer on the prepared pan, ensuring they are not overcrowded to allow for proper roasting.
2. Sprinkle the Memphis-style dry rub evenly over the chicken and potatoes. Drizzle the melted butter over the entire pan. Place in the oven and roast for 35 to 40 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
3. Verify the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer inserted into the thickest part. Remove the pan from the oven and let the chicken rest for 5 minutes before serving to ensure the juices redistribute throughout the meat.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

28 g

Carbohydrates

22 g

Fat

27 g

Fiber

3 g

Sugar

1 g

Sodium

450 mg

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