Sheet pan chicken legs with potatoes, carrots, and beans
4
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.