Description

Crispy, Greek-inspired Sheet Pan Chicken Drumsticks with zucchini, corn, and bell peppers, finished with feta cheese. An easy one-pan dinner with minimal cleanup!

Equipment

sheet pan(half sheet size)

Ingredients

8chicken drumsticks, with skin (or without if you prefer, thighs also work great)

2tablespoonslemon juice

½teaspoondried oregano

½tablespoonDijon mustard

1teaspoonkosher salt

¼teaspoonfreshly ground black pepper

Vegetables:

1large red bell pepper, diced 1 inch (about 1 cup)

1cupfresh corn kernels

2clovesgarlic, minced

14ounceszucchini, or summer squash, sliced 1/4-inch-thick (2 medium)

1teaspoonextra virgin olive oil

¼teaspoonkosher salt

2tbspfresh lemon juice, plus more to finish, if desired

2tablespoonsfresh dill, chopped

¼cupcrumbled feta cheese, or more to taste

Instructions

• Preheat oven to 400°F.

• In a large bowl, whisk together lemon juice, oregano, Dijon, salt, and pepper. Add chicken and toss to coat. Let sit while the oven heats.

• Spray a large sheet pan with oil and arrange the marinated chicken and roast until the internal temperature is 165°F, about 40 minutes. While the chicken roasts you can prep your vegetables. When chicken is done, set aside on a plate.

• Add the zucchini, bell pepper, corn, garlic and olive oil in a single layer and sprinkle with the remaining ¼ tsp salt. Toss gently to mix with pan juices. Broil on high 6 to 7 inches from the heating element about 4 minutes, turning the vegetables halfway. Remove from oven, stir and place chicken on the sheet pan over the vegetables. Broil an additional 2 to 3 minutes, until the vegetables and chicken are golden and browned.

• Drizzle with remaining lemon juice and sprinkle vegetables with fresh dill and crumbled feta before serving.

Last Step:

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Notes

• When making sheet pan meals, look for sturdy sheet pans like this one that won’t warp in the oven when it gets too hot.
• This is also great with bone in chicken thighs.
• You can easily halve this recipe for two people.

Nutrition

Serving: 2pieces chicken, 3/4 cups vegetables, Calories: 330kcal, Carbohydrates: 14.5g, Protein: 30.5g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 139.5mg, Sodium: 644mg, Fiber: 3g, Sugar: 7g