Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: Diabetic Living Magazine, Summer 2018

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Place potatoes, green beans and onion on a large rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Nestle chicken into the vegetables.

  • Grate 1/2 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 1/4 tsp. each salt and pepper in a small bowl. Brush the chicken with half of the glaze.

  • 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 degrees F on an instant-read thermometer and the potatoes are tender, about 20 minutes more.

Tips

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 Facts

1 drumstick + 1 1/2 cups vegetables each
328 calories; protein 20g; carbohydrates 41g; dietary fiber 7g; sugars 14g; fat 10g; saturated fat 2g; cholesterol 60mg; sodium 432mg.

2 1/2 vegetable, 2 lean protein, 1 fat, 1 other carbohydrate, 1 starch

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