Buttermilk Roasted Chicken Legs Sheet Pan Dinner (Video)

Buttermilk roasted chicken legs are tender, juice, and full of flavor. They make a great sheet pan meal with roasted vegetables! 

You might also like our smoked chicken legs, our  slow cooker Italian chicken and potatoes, or our pork tenderloin with root vegetables slow cooker dinner!

Watch our step by step video!

If you’re looking for an easy comfort meal, this is it! One sheet pan full of chicken and vegetables will easily serve 6 people. Chicken legs are soaked in buttermilk and spiced then roasted to perfection with a variety of vegetables. So delicious and flavorful.

Buttermilk Marinade

Soaking chicken in buttermilk tenderizes the meat without drying it out. You can skip this step and rub the chicken with spices instead, but I highly recommend soaking the chicken. It’s easy to do and the chicken legs come out so juicy.

Don’t have any buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk for each cup of buttermilk that you need. 

Buttermilk Roasted Chicken Legs

Buttermilk Chicken Ingredients

• 8-12 chicken drumsticks

Buttermilk Soak

• 4 cups buttermilk
• 1 Tbsp. kosher salt
• 1 Tbsp. garlic powder
• 1 Tbsp. paprika
• ground black pepper, to taste

Vegetables

• 2 lbs. baby potatoes
• 1 lb. baby carrots
• 1 lb. brussels sprouts (stems cut off)
• 1 medium onion, chopped into 1″ sections
• olive oil
• kosher salt
• pepper

Pour buttermilk into a large bowl. Add seasonings and stir. Add chicken. Cover and refrigerate 4-6 hours.

Wash and prepare vegetables. You can slice the baby potatoes and Brussels sprouts in half if you’d like which will make them cook faster (check 45 minutes into baking to see if chicken and vegetables are done).

Arrange vegetables onto a large baking sheet that has been sprayed with non stick spray.

Arrange chicken legs amongst vegetables.

Drizzle everything in olive oil and sprinkle with kosher salt and pepper.

Bake at 400 degrees for 1 hour. Check to make sure vegetables are tender and chicken is at least 165 degrees.

Note: Ideally everything will be in one layer, but if you are like me, and making this for a crowd, you can place the chicken legs on top of the vegetables and roast for an additional 10-15 minutes to make sure the vegetable under the chicken are cooked through.

Buttermilk Roasted Chicken Drumsticks Recipe

Buttermilk Roasted Chicken Legs Sheet Pan Dinner

Buttermilk roasted chicken legs are tender, juice, and full of flavor. They make a great sheet pan meal with vegetables!

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Prep Time: 10 minutes

Cook Time: 1 hour

soak: 4 hours

Total Time: 5 hours 10 minutes

Servings: 6

Calories: 500kcal

Ingredients

• 8-12 chicken drumsticks

Buttermilk Soak

• 4 cups buttermilk
• 1 Tbsp. kosher salt
• 1 Tbsp. garlic powder
• 1 Tbsp. paprika
• ground black pepper to taste

Vegetables

• 2 lbs. baby potatoes
• 1 lb. baby carrots
• 1 lb. brussels sprouts stems cut off
• 1 medium onion chopped into 1" sections
• olive oil
• kosher salt
• pepper

Instructions

• Pour buttermilk into a large bowl. Add seasonings and stir. Add chicken. Cover and refrigerate 4-6 hours (can soak longer).
• Wash and prepare vegetables. You can slice the baby potatoes and brussels sprouts in half if you'd like.
• Arrange vegetables onto a large baking sheet that has been sprayed with non stick spray.
• Arrange chicken legs amongst vegetables.
• Drizzle everything in olive oil and sprinkle with kosher salt and pepper.
• Bake at 400 degrees for 1 hour. Check to make sure vegetables are tender and chicken is at least 165 degrees.

Notes

Ideally everything will be in one layer, but if you are like me, and making this for a crowd, you can place the chicken legs on top of the vegetables and roast for an additional 10-15 minutes to make sure the vegetable under the chicken are cooked through.

Nutrition

Calories: 500kcal