Chicken drumsticks, sweet potatoes and broccoli make up this endless riffle sheet dinner seasoned with a blend of garlic powder, cumin and oregano. The vegetables absorb some of the rendered chicken fat, giving them even more flavor. This recipe only serves one person, but you can easily adapt it to feed more. Use it as a template to create your own sheet pan dinner by choosing your favorite cut of chicken, vegetables, and seasoning blend.
Storage: Refrigerate for up to 4 days.
Ingredients
Directions
Active: 10 minutes
|Total: 40 minutes
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Step 1
Place a rack in the middle of the oven and preheat to 400 degrees. Line a baking sheet (any size, but a quarter sheet is perfect) with parchment paper.
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2nd step
Add the chicken, sweet potato and broccoli to the baking sheet. Drizzle with olive oil. Sprinkle with salt, black pepper, garlic powder, cumin, and oregano, and toss until the chicken and vegetables are evenly coated. Roast for 30 to 35 minutes, or until vegetables are tender and chicken reaches an internal temperature of 165 degrees when checking the thickest part of the meat, away from the bone. Remove the pan from the oven.
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Step 3
Carefully move the rack so that it is positioned 5 to 6 inches from the broil element and set the oven to broil (high, if you have a choice). Return the tray to the oven and broil for about 2 minutes or until browned to your liking. (If your grill is on the bottom, transfer the pan to the grill drawer.) Serve hot, with lemon wedges for squeezing.
Replacements
Drumsticks >> any other part of chicken with bone and skin, although you may need to adjust the cooking time.
Sweet potato >> Fingerlings, russet, red or other potatoes.
Broccoli >> Cauliflower, carrots, parsnips or other hardy vegetables.
Spices listed >> Your favorite seasoning blend.
