Chicken

Sheet Pan Orange Apricot Drumsticks

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Drescription

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

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 medium orange
  • 3 tablespoons apricot preserves
  • 1 tablespoon reduced-sodium soy sauce or tamari
  • 3 cloves garlic, minced

Directions

  1. Preheat oven to 425°F.
  2. Place 1 pound of potatoes, 1 pound green beans and 1 cup sliced onion on a large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Nestle 4 chicken drumsticks into the vegetables.
  3. Grate 1/2 teaspoon zest from 1 orange and squeeze it to get 2 tablespoons juice. Combine the zest and juice, 3 tablespoons preserves, 1 tablespoon soy sauce (or tamari), 3 cloves garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Brush the chicken with half of the glaze.
  4. 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°F on an instant-read thermometer and the potatoes are tender, about 20 minutes more.
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