These easy sheet pan chicken drumsticks with citrus are full of warm, layered flavor from honey, orange, and Moroccan spices. Everything roasts together on one sheet pan: the chicken, carrots, and onions caramelize in the spiced glaze, and the kitchen fills with the best smell. It is a simple, budget-friendly dinner that feels special and is naturally gluten-free, dairy-free, and soy-free.
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❤️ Sandi’s Recipe Summary
My family has been a huge fan of chicken legs as far back as I can remember. There is something about eating a drumstick with your hands that makes dinner time so much fun. Chicken is great at absorbing flavors, and this easy gluten-free chicken sheet pan recipe is no exception.
Serve this family meal with rice or warm Gluten-Free Flatbread to absorb the pan juices. A crisp salad with citrus vinaigrette provides balance.
If you are on a budget, I have plenty of great gluten-free budget recipes for every meal of the day. I also have lots of kid-friendly gluten-free chicken recipes, most of which are ready in just 30 minutes.
Testing Notes From My Kitchen
Testing this sheet pan chicken drumsticks with citrus recipe was a lot of fun. I am new to using Ras el Hanout, which is a delicious Moroccan spice. It has flavors of cinnamon, coriander, and cardamom. If you haven’t tried cooking with it, I am excited to hear what you think. If you can’t find it at your local grocery store, you can approximate it at home with 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon cinnamon, and a pinch of nutmeg or allspice. It won’t be identical, but it gives a similar layered effect with pantry staples.
Otherwise, this Moroccan chicken recipe is really straightforward to make. Use a half sheet pan, 18×13 so you have enough room for the chicken, onions, and oranges. If you don’t have a red onion, sweet onions make a great swap.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Chicken Drumsticks – Use chicken legs or chicken quarters, which include the drumstick. Swap bone-in chicken thighs are the best substitute, but allow an extra 5-10 minutes of roasting if using larger, thicker cuts.
- Honey – Use an inexpensive honey. Since it is mixed in the marinade, there is no reason to use an expensive varietal honey. Honey caramelizes and chars in the oven during baking.
- Orange Juice – I tested my recipe using fresh-squeezed orange juice. Store-bought is also fine.
- Garlic – Use fresh garlic cloves.
- Ras El Hanout – See my testing notes for more information, and a DIY recipe to make your own if needed.
- Sweet Paprika – Double-check you are using sweet paprika. Smoked paprika will not work as well in this recipe. Sweet paprika balances the sharper spices in ras el hanout and enhances the color of the chicken skin. Regular paprika works fine if that’s what you have.
- Red Onion – Red onion was tested, but sweet onions also taste delicious. Note: yellow onions will caramelize faster, so cut them a little thicker to prevent burning if you substitute.
- Carrots – If you are in a time pinch, use mini carrots. Cutting carrots into 1-inch diagonals ensures they cook through without softening too much. Parsnips or sweet potatoes can be swapped in for variation.
- Pomegranate – Optional, but fun to include.
How to Make Sheet Pan Chicken Drumsticks (Step-By-Step)
Preheat the oven to 425°F with a rack in the middle position. Grease a sheet pan or line it with parchment paper. I prefer using parchment paper because it helps prevent sticking and makes the sheet pan easier to clean. If you do not have parchment, lightly oil the pan. Avoid using foil, which traps steam.
Step 1: In a small bowl, whisk together the olive oil, honey, orange juice, garlic, ras el hanout, paprika, salt, and pepper.
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Step 2: Pour the marinade over the chicken and toss to coat.
👀 Sandi Says: If you want a richer flavor, put the marinating chicken drumsticks into a gallon-sized zipper bag and refrigerate overnight.
Step 3: Marinate the drumsticks for 20-30 minutes. Arrange the chicken on the sheet pan. Add the onion wedges and carrots around the chicken. Pour any remaining marinade over the vegetables.
Step 4: Roast for 10 minutes. Reduce the heat to 375°F, then add the orange slices around the chicken and continue roasting for 20-25 minutes. The chicken is finished baking when it reaches at least 175°F at the thickest part and the vegetables are tender. Use a digital meat thermometer to measure the internal temperature.
Let the chicken rest for 5 minutes after removing it from the oven, so the juices soak in and the meat stays moist. Serve on the sheet pan or transfer to a serving platter.
Optional: Scatter pomegranate seeds over the chicken and garnish with fresh parsley or cilantro if desired. Serve warm.
You may also enjoy this easy Stovetop Chicken Legs and Vegetables recipe. These barbecue Slow-Cooker Chicken Quarters are also a great family recipe.
Expert Tips for Perfect Moroccan Chicken Legs:
- Baking the chicken legs at 425°F helps the chicken skin to brown and caramelize, as well as the vegetables. Reducing the temperature to 375°F ensures the chicken cooks through without burning the honey in the marinade.
- You can marinate the chicken in a resealable plastic (zip-top) bag. I like this method because it keeps the marinade in close contact with all surfaces, uses less liquid, and makes turning the meat easy. (Be sure to refrigerate and never reuse the raw marinade.)
- Placing the onions and carrots around the chicken allows them to absorb the drippings and spices as the chicken roasts.
- Tuck the orange slices around the chicken legs after the initial high-heat baking time. This lets the oranges caramelize without burning, creating a subtle glaze effect during the final roast.
Frequently Asked Questions:
Store leftovers in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
You can freeze the leftover chicken in a freezer-safe container or a plastic zipper bag.
More Gluten-Free Chicken Recipes:
- One Pan Mexican Chicken and Rice
- Gluten-Free Cajun Chicken Pasta
- Kid-Friendly Gluten-Free Oven-Fried Chicken
- Slow Cooker Curried Chicken Legs
Love This Recipe?
💬 I would love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Moroccan-Spiced Sheet Pan Chicken (Gluten-Free & Dairy-Free)
Equipment
- 18×13 sheet pan
Ingredients
- 2 ½ pounds chicken drumsticks with skin on
- 1 large red onion cut into wedges
- 3 medium carrots cut into 1 inch diagnol slices
- 1 orange cut into rounds
- ¼ cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 4 garlic cloves minced
- 2 teaspoons ras el hanout * see notes
- 2 teaspoons sweet paprika
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ⅓ cup Optional: Pomegranate seeds
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Instructions
- Preheat the oven to 425°F with a rack in the middle position.
- Grease a sheet pan or line it with parchment paper. I prefer using parchment paper because it helps prevent sticking and makes the sheet pan easier to clean. If you do not have parchment, lightly oil the pan. Avoid using foil, which traps steam.
- In a small bowl, whisk together the olive oil, honey, orange juice, garlic, ras el hanout, paprika, salt, and pepper.
- Pour the marinade over the chicken and toss to coat.
- If you want a richer flavor, and have the time, put the marinating chicken drumsticks into a gallon-sized zipper bag and refrigerate overnight.
- Marinate the drumsticks for 20-30 minutes. Arrange the chicken on the sheet pan. Add the onion wedges and carrots around the chicken. Pour any remaining marinade over the vegetables.
- Roast for 10 minutes. Reduce the heat to 375°F, then add the orange slices around the chicken and continue roasting for 20-25 minutes. The chicken is finished baking when it reaches at least 175°F at the thickest part and the vegetables are tender. Use a digital meat thermometer to measure the internal temperature.
- Let the chicken rest for 5 minutes after removing it from the oven, so the juices soak in and the meat stays moist. Serve on the sheet pan or transfer to a serving platter.
- Optional: Scatter pomegranate seeds over the chicken and garnish with fresh parsley or cilantro if desired. Serve warm.
Notes
- If you can’t find ras el hanout, you can make your own. Approximate it at home with 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon cinnamon, and a pinch of nutmeg or allspice. It won’t be identical, but it gives a similar layered effect with pantry staples.
- To make ahead: Marinate the chicken up to 12 hours ahead, covered in the fridge. Vegetables can be chopped a day ahead and stored in airtight containers. Assemble just before roasting.
- Meal prep: Roast a full batch and portion into containers with your choice of grain. To reheat, warm gently in a skillet with a splash of broth or water to revive the pan sauce.
- Store leftovers in an airtight container in the refrigerator. it will keep fresh for up to 3 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
