Sheet-Pan Roasted Chicken Drumsticks with Cabbage, Onions & Lemon-Rosemary
Simple, cozy, and very March-in-WA: chicken drumsticks roasted with cabbage and onions until sweet and browned, finished with lemon and herbs. Minimal prep, big payoff.
Back to full listIngredients
- DRAPER VALLEY FARMS® Chicken Drumsticks 1.25 lb (about 4 drumsticks) $3.49/lb
- Green Cabbage 1 lb, sliced into 1-inch ribbons $1.49/lb
- Jumbo Yellow Onions 8 oz (about 1/2 large), sliced $1.49/lb
- Garlic 2 cloves, smashed or minced $1.50 each
- Pompeii® Lemon Juice 1–2 tbsp, to finish $2.50 (sale)
- Simple Truth Organic® Rosemary (optional) 1–2 tsp chopped (or use pantry dried herbs) $2.79
- Pantry: oil, salt, black pepper as needed
Instructions
- Heat oven to 425°F. On a sheet pan, toss sliced cabbage and onion with 1–1.5 tbsp oil, 3/4 tsp salt, and pepper. Spread out evenly.
- Pat drumsticks dry and season with 3/4 tsp salt and pepper. Toss with a little oil and the garlic (and rosemary if using).
- Nestle drumsticks on top of the cabbage/onion mixture.
- Roast 35–40 minutes, flipping drumsticks once halfway, until chicken is cooked through (165°F) and skin is browned; cabbage should be tender with browned edges. If you want extra crispness, broil 1–2 minutes at the end (watch closely).
- Finish with lemon juice to taste. Serve straight from the pan.
Cook time: 50 minutes
Estimated cost: $9–13
Health notes: ~650–850 kcal per serving depending on skin and oil. Lots of vitamin C and fiber from cabbage. For lighter portions, remove skin after roasting or use chicken breast cutlets (cook time will be shorter).
Drink pairing: A crisp, herb-friendly white (Sauvignon Blanc) or a light-bodied red with good acidity (Pinot Noir).