Sheet Pan Balsamic Chicken Drumsticks with Carrots & Asparagus
There’s nothing more classic than a roast chicken dinner, and nothing better than one that cooks up with its own veggie sides! Give your next comfort food meal a different & affordable twist, with today’s Sheet Pan Balsamic Chicken Drumsticks with Carrots & Asparagus.
Servings 4
Equipment
Ingredients
- 2-2.25 lbs chicken drumsticks 6 drumsticks
- 3-5 medium carrots peeled and chopped
- 1-2 medium yellow onions chopped
- 2.5 Tbsp olive oil divided
- 2.5 Tbsp balsamic vinegar divided
- 1 Tbsp honey
- 2 tsp minced garlic about 4 small cloves
- Sea salt to taste
- Black pepper to taste.
- 1 lb fresh asparagus trimmed
Instructions
- Preheat your oven to 425 degrees, and spray a rimmed baking pan with cooking spray. Trim the drumsticks, and peel & chop the carrots & onion. (Cut yours larger than mine shown here — see the Note!)
- Add the chicken drumsticks, carrots, and onion to a large bowl. Toss these gently together with 2 Tbsp olive oil + 2 Tbsp balsamic vinegar, plus the honey, minced garlic, sea salt, and pepper, just until everything is nicely coated.
- Arrange the chicken, carrots, and onion in a single layer on a rimmed baking sheet.
- Roast at 425 degrees for a total of 40 minutes, or until the drumsticks are cooked through to 165 degrees internal temperature.
- While the chicken and carrots are cooking, rinse the asparagus spears, pat them dry with a paper towel, and trim off the woody ends.
- After 25 minutes of cooking time, flip over the drumsticks. Stir the onions and carrots, and move them over to one end of the pan to make room for the asparagus.
- Arrange the asparagus in a single layer on the same baking pan. Drizzle the asparagus with 1/2 Tbsp olive oil & 1/2 Tbsp balsamic, season it with a little sea salt & pepper, and stir gently to coat.
- Return the pan to the oven for another 15 minutes.
- Give all of the veggies a stir, and test with a meat thermometer to be sure the chicken is cooked through to temperature.
- Serve these balsamic roasted chicken drumsticks with their built-in side of carrots, onions, and asparagus.
Notes
Note: Do cut the veggies larger than I did so that they take longer to cook through. As you can see, while they did caramelize nicely, a few of mine scorched a bit. I used three carrots here, but would up that to five next go-round (and maybe add more onion, too), because they were delicious.