Sheet-Pan Orange-Apricot Drumsticks

Sheet-Pan Orange-Apricot Drumsticks

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From: Diabetic Living Magazine, Summer 2018

In this easy sheet-pan dinner, a sweet-and-savory glaze and a colorful medley of vegetables transform ordinary drumsticks into a satisfying meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound multicolor fingerling potatoes, halved lengthwise
  • 1 pound green beans, trimmed
  • 1 cup thinly sliced red onion
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 large chicken drumsticks (1½-2 lbs. total), skin removed
  • 1 orange
  • 3 tablespoons apricot preserves
  • 1 tablespoon reduced-sodium soy sauce or tamari
  • 3 cloves garlic, minced

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Place potatoes, green beans and onion on a large rimmed baking sheet. Drizzle with oil and sprinkle with ½ tsp. salt and ¼ tsp. pepper. Nestle chicken into the vegetables.
  3. Grate ½ tsp. zest from orange and squeeze it to get 2 Tbsp. juice. Combine the zest and juice, preserves, soy sauce (or tamari), garlic and the remaining ¼ tsp. each salt and pepper in a small bowl. Brush the chicken with half of the glaze.
  4. Roast the chicken and vegetables for 15 minutes. Stir the vegetables; turn the chicken and brush with the remaining glaze. Continue roasting until the chicken registers at least 165°F on an instant-read thermometer and the potatoes are tender, about 20 minutes more.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1 drumstick + 1½ cups vegetables each
  • Per serving: 328 calories; 10 g fat(2 g sat); 7 g fiber; 41 g carbohydrates; 20 g protein; 60 mg cholesterol; 14 g sugars; 432 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2½ vegetable, 2 lean protein, 1 fat, 1 other carbohydrate, 1 starch

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