Sheet pan lemon turmeric chicken and potatoes is a hearty meal made all on one pan! Chicken drumsticks are coated with a turmeric and spice breadcrumb mixture and baked alongside potatoes until juicy and tender.
Umm hello, September? Where did you come from? The schools here have been back in session for weeks already and I’m feeling the need big time to get back to routine. And I say this as someone without kids in the school system. September still brings that back-to-school nostalgia.
In the summer months it’s easy to slack on meal planning and bank on grilling whatever you find in the fridge/freezer, but I am READY to turn the oven back on and stop winging weeknight dinners.
Starting with lemon turmeric chicken and potatoes! This recipe is a one-pan meal that allows you to cook the chicken and potato wedges all at the same time. Anything that makes clean-up easier is always a win.
There are two main components of this sheet pan recipe, but thankfully several overlapping ingredients. The ingredient card looks a little more daunting than it really is. For this recipe, you’ll need:
- Chicken drumsticks: Six large drumsticks, either skin on or skinless. You can also use a different cut of chicken, but if going that route do adjust the cook time as necessary.
- Potatoes: Russet, yellow/gold, or your preferred variety.
- Lemons: Lemon zest is used in the potato coating, while both lemon juice is used for both the potatoes and the chicken.
- Olive oil: This is used for tossing the potatoes and basting the chicken.
- Breadcrumbs: Either panko or seasoned breadcrumbs would work for coating the drumsticks.
Eggs: For dipping the drumsticks so the coating sticks.
- Seasonings: Including ground turmeric, salt, pepper, garlic, paprika, and ground thyme.
How to make these drumsticks
This lemon turmeric chicken recipe starts by tossing potato wedges in a mixture of olive oil, lemon juice and zest, garlic, ground turmeric, and salt and pepper. That’ll get spread out on the sheet pan and pushed towards the edges to make room for the drumsticks. I like to pour all of the liquid out onto the pan and brush it along the center space where the drumsticks will go to help prevent the coating from sticking to the pan.
Then comes dipping the chicken drumsticks in egg/lemon juice and coating them with breadcrumbs. The breadcrumb mixture includes some of the same flavors as the potatoes, such as garlic, turmeric, salt, and pepper, with a few additions. Feel free to add a little of this and a little of that in line with your tastes. There’s definite wiggle room here.
After that, arrange the drumsticks on the sheet pan around the potatoes and then it’s time to bake. I like to flip the potatoes and drumsticks over mid-cook time so that both sides have a chance to become golden brown. Use a little extra care when flipping the drumsticks with a spatula so that you don’t lose part of the coating.
Since I’m a big time lemon fan, my favorite part of this dish is squeezing a lemon wedge over top of the turmeric chicken and potatoes once they’re done, right before serving. It adds a delicious fresh lemon flavor that amplifies the juice/zest in the seasoning. I wouldn’t skip this part!
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Sheet Pan Lemon Turmeric Chicken and Potatoes
For the Potatoes:
- 2 lbs potatoes cubed into 1"-1 1/2" pieces
- 3 tbsp olive oil
- 1 lemon juice and zest
- 4 garlic cloves, minced or pressed
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1/2 tsp ground black pepper
For the Chicken:
- 2 eggs
- Juice from one lemon (about 2 tbsp)
- 2.5 lbs chicken drumsticks (6 large drumsticks)
- 1 cup breadcrumbs panko or plain
- 2 tsp garlic powder
- 1 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp ground thyme
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Olive oil for basting
- Lemon wedges for serving
- Preheat oven to 425°F. Add all potato ingredients to a large mixing bowl and toss to combine so that the potato pieces are evenly coated.
- Pour out potatoes onto a large rimmed sheet pan and push them towards the exteriors of the pan, leaving room for the drumsticks. Brush the excess liquid on the center space to help keep the drumsticks, when they're added, from sticking to the pan.
- Add eggs and lemon juice to a shallow dish and beat with a fork.
- In a separate shallow dish, add breadcrumbs, garlic powder, turmeric, paprika, thyme, salt, and pepper.
- Dip each drumstick into the egg mixture, and then into the breadcrumb mixture, taking care to press the breadcrumb mixture on the drumstick to adhere to all parts. Repeat for all drumsticks, placing them in an alternating fashion in the open space on the sheet pan.
- Bake for 25 minutes, then remove and baste each drumstick with olive oil. Flip each drumstick and potato over, and then place back in the oven to bake for an additional 25 minutes, or until the potatoes are fork-tender and the chicken reaches 165°F. Let stand for a few minutes, squeeze lemon wedges over top of chicken and potatoes, and serve.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.