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Sheet Pan Chicken Drumsticks with Zucchini and Corn

5 from 11 votes

Crispy Sheet Pan Chicken Drumsticks roast with summer zucchini, corn and red bell peppers finished with creamy feta for an easy, one-pan, weeknight dinner.

Prep Time: 10

Cook Time: 47

Total Time: 52

Yield: 4 servings

Course: Dinner

Cuisine: Greek-Inspired

Equipment

sheet pan (half sheet size)

Ingredients

8 chicken drumsticks (with skin (or without if you prefer, thighs also work great))
2 tablespoons lemon juice
½ teaspoon dried oregano
½ tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Vegetables:

1 large red bell pepper (diced 1 inch (about 1 cup))
1 cup fresh corn kernels
2 cloves garlic (minced)
14 ounces zucchini ( or summer squash, sliced 1/4-inch-thick (2 medium))
1 teaspoon extra virgin olive oil
¼ teaspoon kosher salt
2 tbsp fresh lemon juice (plus more to finish, if desired)
2 tablespoons fresh dill (chopped)
¼ cup crumbled feta cheese (or more to taste)

Instructions

Preheat oven to 400°F.
In a large bowl, whisk together lemon juice, oregano, Dijon, salt, and pepper. Add chicken and toss to coat. Let sit while the oven heats.
Spray a large sheet pan with oil and arrange the marinated chicken and roast until the internal temperature is 165°F, about 40 minutes. While the chicken roasts you can prep your vegetables. When chicken is done, set aside on a plate.
Add the zucchini, bell pepper, corn, garlic and olive oil in a single layer and sprinkle with the remaining ¼ tsp salt. Toss gently to mix with pan juices. Broil on high 6 to 7 inches from the heating element about 4 minutes, turning the vegetables halfway. Remove from oven, stir and place chicken on the sheet pan over the vegetables. Broil an additional 2 to 3 minutes, until the vegetables and chicken are golden and browned.
Drizzle with remaining lemon juice and sprinkle vegetables with fresh dill and crumbled feta before serving.

Notes

When making sheet pan meals, look for sturdy sheet pans like this one that won't warp in the oven when it gets too hot.
This is also great with bone in chicken thighs.
You can easily halve this recipe for two people.

Nutrition

Serving: 2pieces chicken, 3/4 cups vegetables, Calories: 330kcal, Carbohydrates: 14.5g, Protein: 30.5g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 139.5mg, Sodium: 644mg, Fiber: 3g, Sugar: 7g

- WW Points: 8

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