Sheet Pan Chicken Drumsticks
Sheet pan drumsticks with potatoes is an easy, kid-friendly one pan balsamic chicken and veggies recipe that's an effortless weeknight meal.
Servings: 4 servings
Calories: 349kcal
Equipment
- Ziploc bag
Ingredients
- 8 chicken drumsticks
- ¾ pound baby red potatoes, cut in 1/2
- ½ pound green beans or Brussels sprouts, cut in 1/2
- 1 small onion, cut into 1" cubes
- ½ pound baby carrots, cut in 1/2
- 1 cup balsamic dressing, divided
Instructions
- 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.
Notes
Storing Instructions:
- This is a great recipe for meal prepping. Leftovers will stay good for up to 3 days when properly sealed and stored in the fridge.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 25g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 139mg | Sodium: 222mg | Potassium: 1019mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8280IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 3mg
