Sheet pan chicken drumsticks with zucchini and peppers
By Christine Cushing
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.
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
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.
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