Chicken Drumsticks with Mushrooms, Tomatoes, & Chickpeas

Chicken Drumsticks with Mushrooms, Tomatoes, & Chickpeas is a juicy & filling one dish gluten free dinner! Plus, this a great way to use up some fresh garden tomatoes…

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Next up in the exciting adventures of using up random meat from the freezer before I move: Let’s make Chicken Drumsticks with Mushrooms, Tomatoes, & Chickpeas. If your garden tomatoes are also going nuts right now, here’s one great way to incorporate some of their seasonal sweetness into a hearty one dish meal! (But, it will work equally well with a pint of grape or cherry tomatoes from the grocery store.)

I love one pan meals for their ease & versatility. Not having to think about sides is sometimes priceless, isn’t it? And although this combination might seem random, it all works: Hearty chicken and chickpeas play off the juicy mushrooms and tomatoes, while the garlicky balsamic flavor ties everything together.

Chicken Drumsticks with Mushrooms, Tomatoes, & Chickpeas

Ingredients

3 lbs chicken drumsticks
8 oz mushrooms, halved
Pint grape and/or cherry tomatoes (about 2 cups; I used a mix of garden tomatoes)
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp minced garlic (about six cloves)
1 tsp seasoned salt
1 tsp basil
1 tsp oregano
1/4 tsp crushed red pepper
1 can chickpeas (garbanzo beans), rinsed & drained

Directions

Preheat oven to 375 degrees and spray a 13″x9″ baking dish with cooking spray. Trim the chicken, if necessary, and clean & halve the mushrooms.

Add the chicken, mushrooms, and tomatoes to a large bowl. Drizzle with olive oil & balsamic vinegar, then add the garlic and seasonings and toss to coat.

Spread the chicken and veggies out in the prepared baking dish, keeping the drumsticks in a single layer on top of the tomato mixture.

Cook at 375 degrees for 20 minutes. Meanwhile, rinse and drain the chickpeas.

After 20 minutes, remove the chicken to a separate plate and stir the chickpeas into the veggies.

Arrange the drumsticks back on top of the veggies & beans, then cook for another 25 minutes at 375 degrees, or until drumsticks are cooked through to temperature.

Serve chicken & and veggies drizzled with the pan juices.

Note: Let the chicken sit for a few minutes before serving, to help lock in the juices and flavor. I used a mix of cherry and Juliet tomatoes from my garden here, but a pint of either grape or cherry tomatoes should work nicely.

Flavor-packed and juicy chicken, anyone?

Calling all fans of garlicky balsamic flavor! Why not try something a little different with your next batch of always-affordable chicken drumsticks. Dark meat tends to stay juicier when you oven-roast it, with a little assist here from the balsamic vinegar.

This simple gluten free one dish meal is an easy way to elevate the humble drumstick: It’s pretty, delicious, and… pretty delicious.

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Chicken Drumsticks with Mushrooms, Tomatoes, & Chickpeas

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Chicken Drumsticks with Mushrooms, Tomatoes, & Chickpeas is a juicy & filling one dish dinner! Plus, this a great way to use up some fresh garden tomatoes…

Course dinner

Cuisine Chicken

Keyword chicken, chicken drumsticks, chickpeas, gluten free, mushrooms, one pot meal, tomatoes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 5

Author Rachel Singer

Equipment

9×13 baking dish

Ingredients

• 3 lbs chicken drumsticks
• 8 oz mushrooms halved
• Pint grape and/or cherry tomatoes about 2 cups; I used a mix of garden tomatoes
• 3 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 1 Tbsp minced garlic about six cloves
• 1 tsp seasoned salt
• 1 tsp basil
• 1 tsp oregano
• 1/4 tsp crushed red pepper
• 1 can chickpeas garbanzo beans, rinsed & drained

Instructions

• Preheat oven to 375 degrees and spray a 13″x9″ baking dish with cooking spray. Trim the chicken, if necessary, and clean & halve the mushrooms.
• Add the chicken, mushrooms, and tomatoes to a large bowl. Drizzle with olive oil & balsamic vinegar, then add the garlic and seasonings and toss to coat.
• Spread the chicken and veggies out in the prepared baking dish, keeping the drumsticks in a single layer on top of the tomato mixture.
• Cook at 375 degrees for 20 minutes. Meanwhile, rinse and drain the chickpeas.
• After 20 minutes, remove the chicken to a separate plate and stir the chickpeas into the veggies.
• Arrange the drumsticks back on top of the veggies & beans, then cook for another 25 minutes at 375 degrees, or until drumsticks are cooked through to temperature.
• Serve chicken and veggies drizzled with the pan juices.

Notes

Let the chicken sit for a few minutes before serving, to help lock in the juices and flavor. I used a mix of cherry and Juliet tomatoes from my garden here, but a pint of either grape or cherry tomatoes should work nicely.

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Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!