This hearty chicken and potatoes recipe is a great weeknight dinner that needs only a little prep with balsamic dressing and just one sheet pan to make.
Course Dinner, Main Course
Keyword Chicken, chicken dinner, dairy-free, Dinner, Easy Dinner, fall recipes, gluten-free, Main Course, one pan meal, sheet pan dinner
Prep Time 5minutes
Cook Time 30minutes
Marinade time 15minutes
Total Time 50minutes
Baking Sheet or sheet pan
8 chicken drumsticks
3/4lbbaby red potatoes, cut in 1/2
1/2lbgreen beans or Brussels sprouts, cut in 1/2
1small onion, cut into 1" cubes
1/2lbbaby carrots, cut in 1/2
1cup balsamic dressing, divided
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.