Easy Crispy Chicken Leg Sheet Pan Recipe

Loving this Easy Sheet-pan recipe under 45 minutes featuring crispy chicken legs. It’s all about that minimum ingredient, preparation and cooking time.

This recipe serves 1 but can easily be doubled or quadrupled for a family using bigger or double trays!

There’s NO right or wrong approach in my recipes! There is no rules as such – If you don’t like something change it to something you do!

What you’ll need for 1 serving:

• 2 chicken drumsticks (or thighs / legs)

• 1/2 each of red yellow green pepper

• few asparagus spears

• 1/2 avocado

• few cherry tomatoes

• fresh basil leaves

• 1 tsp cooking oil / fat – I used coconut oil

• spices – I used 1/2 tsp turmeric / 1 tsp cumin seeds mixed


1. Preheat oven to 200c

2. Prepare the peppers by slicing evenly so they are all the same size / shape

3. Add 1/2 the oil + cost the chicken thighs with the spice mix.

4. Add the tray to oven. Cook for 15 minutes.

5. Remove tray. Add the mixed bell peppers with other 1/2 of oil. Place tray back in oven for 10 minutes.

6. Remove tray. Now add the tomatoes. Return tray back to oven.

7. After 10 more minutes. Remove – add the asparagus. Cook for 5 minutes. Alternatively, switch the oven to a grill setting to crisp up the chicken skin on drumsticks.

8. Whilst all that is cooking. Smash up an avocado 🥑 with some lemon juice.

9. Remove sheet pan. Dollop the avocado on top. Season to taste with sea salt. Serve from the tray or plate or in your Tupperware!!!

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Repost @livevitae

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