Simplify your weeknight dinner with this hearty sheet pan chicken and veggie dinner! Toss it together right on the baking sheet, pop it into the oven, and minutes later - dinner is served! Plus the clean up is minimal, making this the ideas busy night meal.
Prep the veggies by washing, drying, and chopping into 1-inch chunks. Add them to a bowl or Ziploc bag, and pour in half of the balsamic dressing. Give the bag a gentle rocking to thoroughly coat the potatoes and vegetables. Repeat the process with another bowl or bag with the chicken drumsticks. Let marinade for 15 minutes to 8 hours.
Preheat your oven to 450 degrees F.
Remove chicken and vegetables from the refrigerator, and evenly spread out on a baking sheet lined with parchment paper.
Bake the chicken drumsticks and vegetables for about 30 minutes, or until the chicken is no longer pink and juices run clear. Test the temperature of the chicken with a instant read thermometer. Chicken has internal temperature of 165 degrees F when thoroughly done. Let the chicken and veggies rest on the baking sheet for a few minutes before serving warm.