SHEET-PAN ORANGE-APRICOT DRUMSTICKS

In this easy sheet-pan dinner, a sweet-and-savory glaze and a colorful medley of vegetables transform ordinary drumsticks into a satisfying meal.

 

MAKES 4 SERVING/ TOTAL TIME 60 MINUTES

INGREDIENTS

1 pound multicolor fingerling potatoes, halved lengthwise

1 pound green beans, trimmed

1 cup thinly sliced red onion

2 tablespoons olive oil

¾ teaspoon kosher salt, divided

½ teaspoon ground pepper, divided

4 large chicken drumsticks (1 1/2-2 lbs. total), skin removed

1 orange

3 tablespoons apricot preserves

1 tablespoon reduced-sodium soy sauce or tamari

3 cloves garlic, minced

 

METHOD

STEP 1

Preheat oven to 425 degrees F. Place potatoes, green beans and onion on a large rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Nestle chicken into the vegetables.

STEP 2

Grate 1/2 tsp. zest from orange and squeeze it to get 2 Tbsp. juice. Combine the zest and juice, preserves, soy sauce (or tamari), garlic and the remaining 1/4 tsp. each salt and pepper in a small bowl. Brush the chicken with half of the glaze.

STEP 3

Roast the chicken and vegetables for 15 minutes. Stir the vegetables; turn the chicken and brush with the remaining glaze. Continue roasting until the chicken registers at least 165 degrees F on an instant-read thermometer and the potatoes are tender, about 20 minutes more.

 

 

Nutrition Value

328 Kcal,

10g fat,

2g saturated fat,

7g fiber,

20g protein,

41g carbs