Name: Sheet Pan Lemon Herb Chicken Drumsticks
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 whole raw chicken drumsticks; 30 oz canned cannellini beans; 2 cup raw broccoli florets; 2 tbsp olive oil; 2 tbsp lemon juice; 1 tsp lemon zest; 2 tsp dried oregano; 1 tsp garlic powder; 1 tsp sea salt; 0.5 tsp black pepper; 2 tbsp fresh parsley

Nutrition

Per serving

2,609 calories

Protein: 211g; 32% of calories
Carbs: 148g; 23% of calories
Fat: 131g; 45% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
Pat the raw chicken drumsticks thoroughly dry with paper towels to ensure the skin roasts to a golden crisp.
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.
Place the dried drumsticks, drained cannellini beans, and raw broccoli florets onto the prepared sheet pan.
Drizzle the lemon-herb marinade over the chicken and vegetables, then toss with your hands until every piece is well-coated.
Arrange the ingredients in a single layer, making sure the chicken drumsticks have space around them to roast properly rather than steam.
Roast in the center of the oven for 35 minutes, or until the chicken reaches an internal temperature of 165°F and the beans are slightly toasted.
Remove from the oven and garnish with freshly chopped parsley before serving warm.

Nutrition

Ingredients

Instructions

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