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Sheet Pan Citrus Soy Chicken Drumsticks & Cauliflower

This sheet pan citrus soy chicken drumsticks & cauliflower dinner is somewhat reminiscent of orange chicken, but without all the breading -- and it gains a bit of underlying sweet-tartness from the clementines.
Course dinner
Total Time 1 hour
Servings 4
Author Rachel Singer

Ingredients

- for the marinade

  • Juice of two clementines
  • 2 tablespoon soy sauce
  • 3 tablespoon olive oil
  • 1 tablespoon minced garlic
  • ¼-1/2 teaspoon crushed red pepper (omit if you're sensitive to spice)
  • ½ teaspoon ginger
  • 2 tablespoon brown sugar

- for the chicken and veggies

  • 2 lbs chicken drumsticks
  • 1 medium onion, cut into eighths
  • 4 cups cauliflower florets
  • 2 clementines, sliced

Instructions

  • Combine the clementine juice, soy sauce, olive oil, minced garlic, crushed red pepper, ginger, and brown sugar in a small bowl, stirring until sugar dissolves.
  • Trim drumsticks if necessary, leaving some of the skin on. Place the chicken in a gallon size zip top bag, pour in half the marinade, close the bag, and shake it around until chicken looks nicely coated. Set the bag of chicken aside to marinate.
  • Preheat oven to 425 degrees, then line a rimmed baking sheet with foil and spray with cooking spray. Let the chicken continue marinating in its bag while oven is preheating.
  • Cut up your onion and cauliflower and toss the veggies in a large bowl with the remaining marinade until nicely coated. 
  • Arrange the chicken and veggies in a single layer on the prepared baking sheet, then add sliced clementine on top.
  • Roast your chicken and cauliflower at 425 degrees for 35-40 minutes, or until chicken is cooked through to 165 degrees, flipping drumsticks over and stirring veggies halfway through.
  • Top the finished chicken & veggies with green onion, if desired, and serve with the charred clementine slices. (Peel and eat those, too -- they turn sweet like candy!)

Notes

Cooking times will vary depending on the size of your drumsticks, so check for doneness with a meat thermometer and adjust as necessary. Do NOT skip lining the baking sheet with foil -- this recipe is super sticky, and you don't want to wreck your pan. (Even use heavy-duty foil, if you have it on hand.)