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Sheet-pan beans & chicken with herb vinaigrette

Sheet pan chicken legs with potatoes, carrots, and beans

5
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
The herb vinaigrette adds wonderful moisture and flavor to this complete one-pan meal.

Ingredients

Cooking spray

5 spray(s)

Uncooked baby potatoes

8 oz, halved

Carrots

8 oz, cut into sticks

Kosher salt

1½ tsp, divided

Asparagus

1 pound(s), trimmed and cut into 2-inch pieces

Canned cannellini beans

15 oz, rinsed and drained

Uncooked chicken drumstick with skin and bone

4 drumstick(s), about 1 lb

Smoked paprika

½ tsp

Black pepper

¼ tsp

Olive oil

1 Tbsp

Apple cider vinegar

3 Tbsp

Garden herbs

1 bunch(es), chopped (3 tbsp; such as parsley, chives, mint, and/or basil)

Instructions

  1. Preheat the oven to 450°F. Coat a large sheet pan with cooking spray. Add the potatoes and carrots and coat with cooking spray. Season with 3⁄4 tsp salt. Spread the potatoes and carrots in an even layer. Roast for 15 minutes.
  2. Meanwhile, to a large bowl, add the asparagus and beans. Coat with cooking spray and toss with 1⁄4 tsp salt. Add the asparagus and beans to the pan. In the same bowl, coat the chicken with cooking spray and toss with the paprika, black pepper, and remaining 1⁄2 tsp salt.
  3. Arrange the chicken on the sheet pan, moving the vegetables so the chicken is in direct contact with the pan. Roast until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes.
  4. While the chicken is roasting, in a small bowl, stir together the oil, vinegar, and herbs. Spoon the herb vinaigrette over the vegetables and chicken just before serving.
  5. Serving size: 1 drumstick and about 1 ½ cups vegetables

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