Sheet Pan Chicken Drumsticks with Zucchini and Corn
Crispy Sheet Pan Chicken Drumsticks roast with summer zucchini, corn and red bell peppers finished with creamy feta for an easy, one-pan, weeknight dinner.
Foto: SkinnytasteIngredients
- 8 chicken drumsticks (with skin (or without if you prefer, thighs also work great))
- 2 tablespoons lemon juice
- ½ teaspoon dried oregano
- ½ tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large red bell pepper (diced 1 inch (about 1 cup))
- 1 cup fresh corn kernels
- 2 cloves garlic (minced)
- 14 ounces zucchini ( or summer squash, sliced 1/4-inch-thick (2 medium))
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon kosher salt
- 2 tbsp fresh lemon juice (plus more to finish, if desired)
- 2 tablespoons fresh dill (chopped)
- ¼ cup crumbled feta cheese (or more to taste)
Steps
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.
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