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Sheet pan chicken drumsticks with zucchini and peppers
To help you get the family around the dinner table as often as possible I came up with this easy one sheet pan chicken dinner with veggies. I’m using Mediterranean flavours here but feel free to add your own touches.
SERVES
5
TO
6
Ingredients
- 8 chicken drumsticks, skinless about 140 grams each
- 1/4 cup extra virgin olive oil
- 1/2 cumin seeds, cracked in mortar and pestle
- 1/2 teaspoon ground cinnamon
- Ground allspice to taste
- 1 small dried medium hot chile, rehydrated in warm water
- Large handful of fresh parsley , leaves only.
- Sea salt to taste
- Pomegranate molasses, optional or juice of ½ lemon
- 2 medium zucchini, cut into small wedges
- 1 large red bell pepper, cut into 5 centimeter pieces
Directions
- Preheat oven to 375 F
- In a food processor, combine the olive oil, spices, rehydrated chile, parsley, salt and molasses or lemon juice. Pulse to completely puree. Mixture should be loose enough to pour. Adjust with a little water if too thick.
- Toss the chicken drumsticks with 3/4 of this marinade in a bowl to cover equally. Spread onto a baking sheet lined with parchment paper and spread evenly, not overlapping. Bake at 375 degrees, for 20- 25 minutes, turning to bake evenly until golden brown.
- Toss the remaining marinade with vegetables. Move chicken to one side of pan and arrange veggies on other side.
- Return to oven at 375 F and bake for a further eight to ten minutes or until chicken is fully cooked and vegetables are just tender.
- Serve immediately.
