This is a full sheet pan dinner: baked BBQ chicken drumsticks rubbed with smoky spices and glazed with barbecue sauce, with potatoes roasting alongside in the same pan.
Drumsticks are regularly among the lowest-priced cuts of chicken, and kids tend to love them. Eight drumsticks and a pound and a half of potatoes feed four with nothing else to buy but a bottle of sauce.
It takes 10 minutes to put together, and the oven does the rest. It’s part of our list of family meals under $10.
Ingredients and Swaps
- Drumsticks: About 2½ pounds, skin on. Bone-in thighs work with the same timing.
- Potatoes: Baby potatoes or Yukon Golds, halved or quartered so the pieces are about 1 inch.
- Spice rub: Smoked paprika, garlic powder, onion powder, salt and pepper.
- Barbecue sauce: Any kind you like. It goes on near the end so it doesn’t burn.
Tips for Sticky, Crisp Drumsticks
- Pat the chicken dry. Dry skin crisps and holds the rub.
- Sauce at the end. Barbecue sauce is full of sugar and scorches if it bakes the whole time. Brush it on for the last 10–15 minutes.
- Turn the drumsticks once. It helps them brown evenly.
- Cook past 165°F. Drumsticks are safe at 165°F and at their most tender around 180–185°F.
- Give the potatoes space. Cut side down, in a single layer, so they brown.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $6.03 from Walmart, $6.26 from ALDI · Per Serving – $1.51 to $1.56
Baked BBQ Chicken Drumsticks with Roasted Potatoes
Ingredients
Method
- Preheat the oven to 425°F. Line a large sheet pan with foil or parchment and lightly grease it.
- In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper.
- Toss the potatoes with 1 tablespoon of oil and half the spice mix. Spread them on one side of the pan.
- Pat the drumsticks dry, rub with the remaining oil and spice mix, and arrange on the other side of the pan.
- Roast for 25 minutes. Flip the potatoes and brush the drumsticks generously with barbecue sauce.
- Roast 15–20 minutes more, brushing with more sauce halfway, until the chicken reaches 175°F inside and the potatoes are golden and tender.
- Rest 5 minutes and serve with extra barbecue sauce.
Notes
- Chicken thighs work great in place of drumsticks.
- For crispier skin, broil for the last 2 minutes, watching closely.
- Add broccoli florets to the pan for the last 15 minutes.
- Mix a little honey into the barbecue sauce for extra stickiness.
What to Serve with It
Coleslaw, corn or a green salad. For another one-pan chicken dinner, try Baked Chicken Thighs with Roasted Veggies or One-Pan Chicken, Broccoli and Tomatoes.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat at 375°F for 10–15 minutes to keep the skin and potatoes crisp.
- Freeze cooked drumsticks for up to 3 months.
Baked BBQ Chicken Drumsticks: Your Questions
Can I add a vegetable to the pan?
Yes. Add broccoli florets or green beans for the last 15 minutes.
How do I get the skin crispier?
Broil for the last 2 minutes, watching closely so the sauce doesn’t burn.
