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One Pan Dinner: Crispy Chicken Drumsticks with Potato Wedges, Cherry Tomatoes, and Ranch

Crispy Pasture Raised South Dakota Chicken Legs

Here's a family-pleasing meal that's easy to make AND easy to clean up!

Baking powder is the secret ingredient that creates crispy chicken skins on these drumsticks.

Using a wire rack allows heat to circulate around the chicken legs while the potatoes soak up the drippings underneath the chicken.

I used the air fry function on our toaster oven to cook this one-pan dinner, but a regular oven would work as well.  I think this would also work in an actual air fryer, but you may need to adjust the temperature or cooking time.

Crispy Chicken Drumsticks with Potato Wedges, Cherry Tomatoes, and Ranch

Ranch Dip

  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup mayonnaise
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley or approximately 1 T. minced fresh parsley
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Preheat oven (or toaster oven) to 400.

Line a baking sheet with parchment paper for easy clean up.

Cut potatoes into 1/4 inch thick wedges.  Toss with 1 T. oil, 1/2 tsp paprika, and a generous amount of salt and pepper.

Arrange potatoes in a single layer on the baking sheet.

Place a wire rack on top of the potatoes.

Dry chicken legs thoroughly with paper towels.  Sprinkle with baking powder and chicken seasoning.  Place on the wire rack.

Bake for 15 minutes.  Flip chicken legs, rotate baking sheet, and continue baking for another 15 minutes or until the chicken legs reach an internal temperature of 175. (The minimum temperature for food safety is 165, but for tender and juicy dark meat, it's best cooked to 175-180.)

While dinner is cooking, mix the ranch dressing ingredients and refrigerate until serving.

When the chicken and potatoes are done, sprinkle with chives and serve with cherry tomatoes and ranch dip.

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