Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sheet Pan Drumsticks With Butternut Squash And Chickpeas
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 820
- Total Fat
- 38 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 140 milligrams
- Sodium
- 812 milligrams
- Carbohydrates
- 82 grams
- Dietary Fiber
- 9 grams
- Sugar
- 5 grams
- Protein
- 41 grams
Drumsticks sometimes feel like an afterthought when shopping for chicken parts. We love them simply roasted until crispy and tender, or for recipes like this one where they are spiced and baked with squash, chickpeas and sweet prunes that take on the chicken’s flavor as they cook together on a sheet pan. Simply steam some couscous as a quick side to absorb the flavorful juices from the pan.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 820
- Total Fat
- 38 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 140 milligrams
- Sodium
- 812 milligrams
- Carbohydrates
- 82 grams
- Dietary Fiber
- 9 grams
- Sugar
- 5 grams
- Protein
- 41 grams
Ingredients
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Directions
- Position a baking sheet on the bottom oven rack; preheat to 500 degrees F. Combine the squash, chickpeas, prunes, lemon zest and lemon halves, red onion, 5 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl; toss until well coated.
- Carefully spread the squash mixture evenly on the hot baking sheet. Season the chicken with salt, pepper and the cumin. Nestle the chicken in the squash mixture, a few inches apart.
- Bake the chicken and vegetables for 20 minutes. Pour the chicken broth over the chicken and continue to bake until the chicken is browned and cooked through and the squash is tender, about 10 more minutes. Remove from the oven. Squeeze the juice from the lemons on top, using tongs if the lemons are too hot.
- Meanwhile, put the couscous in a medium bowl. Combine 1 cup of water, the remaining 1 tablespoon olive oil and a big pinch of salt in a small saucepan. Bring to a boil, then stir into the couscous. Immediately cover and set aside until the liquid is absorbed, about 5 minutes. Uncover and fluff with a fork.
- Divide the chicken, squash mixture and couscous among plates. Spoon any juices from the baking sheet over the chicken; top with cilantro.
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