Chicken Sheet Pan Supper

Chicken Sheet Pan Supper
Servings: 4 Yield: 8 chicken drumsticks, 2 cups vegetables, 2 cups quinoa Active Time 35 mins Total Time 1 hr

Make It

1. Preheat oven to 500 degrees F. Line a 15x10x1-inch baking pan with foil. Add one 15-ounce can chickpeas, drained and rinsed, 1 cup packed stemmed and chopped Tuscan kale leaves, 1/2 cup chopped onion, 2 Tbs. olive oil, 4 peeled and smashed garlic cloves, 1 Tbs. lemon juice, and 1/4 tsp. each salt and pepper. Toss to coat. In a large bowl, combine eight 4-oz. chicken drumsticks, 1 Tbs. olive oil, 1 tsp. smoked paprika, 1/2 tsp. garlic powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat. Arrange the chicken over the vegetables. Roast 15 minutes. Transfer the chicken to a plate and stir the vegetables. Rearrange the chicken back on top of the vegetables. Roast about 15 minutes more, or until the chicken is no longer pink (170 degrees F). Sprinkle with 1 tsp. lemon zest and drizzle with 1 Tbs. lemon juice. Transfer the chicken and vegetables to plates, along with lemon wedges. Serve with 2 cups weekend-prepped quinoa, warmed, topped with butter.

Tip

Weekend-Prepped Cooked Quinoa
  • Cook 1 1/4 cups quinoa according to package directions for the burgers (Wednesday) and sheet pan chicken dinner (Thursday). Cool and refrigerate.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 467, Fat, total (g): 24, chol. (mg): 81, sat. fat (g): 6, carb. (g): 39, Monounsaturated fat (g): 12, Polyunsaturated fat (g): 4, Trans fatty acid (g): , fiber (g): 7, sugar (g): 5, pro. (g): 23, vit. A (IU): 1838, vit. C (mg): 28, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 4, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 95, Cobalamin (Vit. B12) (µg): , sodium (mg): 667, Potassium (mg): 500, calcium (mg): 85, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.