Sheet Pan Chicken And Asparagus
45
- Prep Time15 min
- Total Time45 min
- Makes4 servings
(Photo: Sian Richards)
Bake the drumsticks for this recipe tonight and then use again for a chicken salad tomorrow night in this two-for-one fast dinner recipe.
Ingredients
12 chicken drumsticks (note: 4 are for a related recipe, reduce the number if you want to prepare only this recipe)
1 tbsp honey
560 g cherry tomatoes, (2 280-g pkgs)
1 head garlic cloves, separate and peeled
6 sprigs of thyme
2 tbsp canola oil, divided
1/2 tsp salt, divided
1 bunch asparagus, trimmed
lemon wedges
Instructions
ARRANGE oven racks in middle and bottom thirds of oven. Preheat to 425F.
BRUSH chicken with honey. Divide chicken, along with tomatoes, garlic and thyme sprigs, between 2 baking sheets. Drizzle each sheet with 1 tbsp oil and 1/4 tsp salt.
SEASON with fresh pepper. Toss until chicken and vegetables are well coated.
BAKE in middle and bottom thirds of oven, 15 min. Divide asparagus between baking sheets. Switch sheets and continue baking until chicken is golden and no pink remains, 15 to 20 more min. Reserve 4 drumsticks, 1 cup tomatoes and 3 garlic cloves for roasted chicken salad.
DIVIDE chicken and vegetables among 4 plates. Serve with lemon wedges.
Nutrition (per serving)
Calories 323, Protein 31g, Carbohydrates 12g, Fat 17g, Fibre 3g, Sodium 363mg.
Excellent source of vitamin B6.
Get more sheet-pan dinner recipes.
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