Crispy sheet pan chicken drumsticks roast with summer zucchini, fresh corn, and red bell peppers, finished with creamy crumbled feta and bright herbs. This one-pan dinner is ideal for busy weeknights—simple to prepare, full of flavor, and easy to clean up.
Sheet Pan Chicken with Summer Veggies
Juicy, bone-in chicken drumsticks roast until the skin is crisp while zucchini, bell pepper, and fresh corn caramelize alongside them. A simple lemon-Dijon marinade keeps the chicken bright and tender, and a finishing sprinkle of crumbled feta and chopped dill brings a salty, herbaceous finish. This recipe is a reliable weeknight option—minimal hands-on time and only one pan to wash.
Why This Recipe Works
Sheet pan dinners are one of the quickest ways to get a satisfying, balanced meal on the table. In testing this recipe, bone-in, skin-on drumsticks (or thighs) gave the best results: the meat stays juicy and the skin crisps nicely under the broiler. The vegetables roast in the chicken juices for extra flavor, and the feta adds a bright, tangy contrast.
- Seasonal summer produce: Corn, zucchini, and bell pepper deliver color and peak flavor.
- Effortless cleanup: One sheet pan means less prep and fewer dishes.
- Flexible and diet-friendly: Easily made gluten-free, high-protein, or dairy-free by omitting or substituting the feta.
Ingredients You’ll Need
Below are notes to help you choose the best ingredients for this sheet pan chicken. Exact amounts and full instructions are in the recipe card below.
- Chicken drumsticks: Skin-on, bone-in drumsticks crisp best under the broiler. Thighs or bone-in breasts can be substituted.
- Marinade: Lemon juice, Dijon mustard, dried oregano, salt, and pepper keep the flavor bright and savory.
- Vegetables: Red bell pepper, zucchini (or yellow squash), and fresh corn kernels.
- Olive oil and garlic: A little olive oil prevents dryness and garlic boosts savory depth.
- Finishing touches: Fresh lemon juice, chopped dill, and crumbled feta for brightness, herbiness, and tang.
How to Make Sheet Pan Chicken
Line a sheet pan with foil or parchment for easy cleanup. Roast the marinated chicken first, then broil the vegetables briefly before returning the chicken to brown everything together. The printable recipe card below includes the exact times and quantities.
- Marinate the chicken: Toss drumsticks with lemon juice, Dijon, oregano, salt, and pepper and let sit while the oven preheats.
- Roast the chicken: Arrange chicken on a sheet pan and roast at 400°F until the internal temperature reaches 165°F, about 40 minutes.
- Broil the vegetables: Toss zucchini, corn, bell pepper, and garlic with a little olive oil and salt. Broil 4 minutes, turning once, until browned at the edges.
- Finish under the broiler: Place the cooked drumsticks on top of the vegetables and broil 2 to 3 minutes to crisp the skin and brown the veggies.
- Serve: Drizzle with lemon juice and scatter chopped dill and crumbled feta over the pan before serving.
Variations
- Protein swap: Use bone-in chicken thighs instead of drumsticks.
- Herbs: Substitute rosemary, thyme, basil, or chives for oregano or dill.
- Veggie additions: Add cherry tomatoes or red onion wedges for extra sweetness and color.
- Dairy-free: Omit the feta or use a dairy-free crumble if needed.
Make Ahead Tip
Chop the corn, zucchini, bell pepper, and garlic the day before and store them in an airtight container in the refrigerator. When it’s time to cook, the mise en place will save time.
Serving Suggestions
This sheet pan chicken is a complete meal with protein and vegetables, but if you want to stretch it for extra guests or sides, try serving with a simple chickpea salad, a chopped feta salad, roasted zucchini soup, or an heirloom tomato salad. These light summer sides complement the roasted flavors and feta.
Storage
- Refrigerate: Store chicken and vegetables in an airtight container for up to 4 days.
- Freeze: Freeze everything except the feta in a sealed container for up to 3 months.
- Reheat: Thaw overnight in the fridge and reheat in the microwave or air fryer at 360°F for 5–7 minutes to re-crisp the skin. Add fresh feta after reheating.
More Chicken Recipes You’ll Love
If you enjoy one-pan dinners, try these other easy chicken recipes for inspiration: One-Pan Parmesan-Crusted Chicken with Broccoli; Baked Chicken Drumsticks with Dijon and Lime; Air Fryer Greek Chicken; Crispy Baked Chicken Thighs; and Creamy Chicken Foil Packets with Couscous.
If you make this healthy sheet pan chicken with zucchini, I’d love to see your photos—sharing helps others discover the recipe and gives me feedback on what you enjoyed or changed.
Sheet Pan Chicken Drumsticks with Zucchini and Corn
Equipment
- Half sheet pan
Ingredients
- 8 chicken drumsticks (skin on or off)
- 2 tablespoons lemon juice
- 1/2 teaspoon dried oregano
- 1/2 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Vegetables
- 1 large red bell pepper, diced (about 1 cup)
- 1 cup fresh corn kernels
- 2 cloves garlic, minced
- 14 ounces zucchini or summer squash, sliced 1/4-inch thick (about 2 medium)
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 2 tablespoons fresh lemon juice, plus more to finish
- 2 tablespoons fresh dill, chopped
- 1/4 cup crumbled feta cheese, or to taste
Instructions
- Preheat oven to 400°F.
- In a large bowl, whisk together lemon juice, oregano, Dijon, salt, and pepper. Add the chicken and toss to coat. Let sit while the oven heats.
- Spray or lightly oil a large sheet pan. Arrange the marinated chicken on the pan and roast until the internal temperature reaches 165°F, about 40 minutes. While the chicken roasts, prepare the vegetables.
- When the chicken is done, transfer it to a plate. Add the zucchini, bell pepper, corn, garlic, and olive oil to the sheet pan in a single layer. Sprinkle with 1/4 teaspoon kosher salt and toss gently with the pan juices.
- Broil on high with the rack 6–7 inches from the broiler for about 4 minutes, turning the vegetables halfway, until they begin to char. Remove from the oven, stir, and place the chicken back on top of the vegetables. Broil an additional 2–3 minutes until the chicken skin and vegetables are golden and browned.
- Drizzle with remaining lemon juice and sprinkle with fresh dill and crumbled feta before serving.
Notes
- Use a sturdy sheet pan to prevent warping at high temperatures.
- This method works well with bone-in chicken thighs as an alternative to drumsticks.
- You can halve the recipe easily for two people.
Nutrition
Serving: 2 pieces chicken, 3/4 cups vegetables — Calories: 330 kcal — Carbs: 14.5 g — Protein: 30.5 g — Fat: 17 g — Fiber: 3 g — Sugar: 7 g