Name: Sticky Balsamic Chicken Drumsticks with Roasted Zucchini & Potatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.7 kg chicken drumsticks; 3 medium yellow potatoes; 6 medium zucchini squash; balsamic vinegar; black pepper; brown sugar; Dijon mustard; extra virgin olive oil; Italian seasoning; ketchup; onion powder; salt; smoked paprika

Sticky Balsamic Chicken Drumsticks with Roasted Zucchini & PotatoesSticky Balsamic Chicken Drumsticks with Roasted Zucchini & Potatoes — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1.7 kg chicken drumsticks

3 medium yellow potatoes

6 medium zucchini squash

balsamic vinegar

black pepper

brown sugar

Dijon mustard

extra virgin olive oil

Italian seasoning

ketchup

onion powder

salt

smoked paprika

Instructions

Preheat oven to 230°C (450°F). Place oven racks in the upper, middle, and lower positions. Line one large baking sheet pan and two additional baking sheets with aluminum foil to make clean-up easier (optional). (Set additional baking sheets aside for later use.)

Pat chicken dry with paper towels and transfer to the remaining large baking sheet. Drizzle with oil, then season with salt and pepper; toss to coat and spread out in an even layer.

Place the baking sheet in the oven (it doesn't have to be fully heated) and roast, flipping chicken halfway, until cooked through, 30-35 minutes. Remove from oven.

Meanwhile, wash, dry, and large dice potatoes. Divide between the additional baking sheets, drizzle with oil, and season with spices; toss to coat and spread out in an even layer. Add baking sheets to the oven and roast until starting to soften, 12-15 minutes.

While the potatoes are roasting, place vinegar, ketchup, Dijon, sugar, and spices in a small saucepan. Set pan over medium-high heat and cook, whisking occasionally, until sauce is reduced by half, 4-5 minutes. Transfer sauce to a large bowl and set aside for the chicken.

Wash, dry, trim, and large dice zucchini. Place in another large bowl, drizzle with oil, and season with spices. Toss to coat.

When the potatoes are starting to soften, remove baking sheets from the oven. Add zucchini, toss to combine, and spread out in an even layer. Return to the oven and continue to roast until veggies are tender, 15-18 minutes more. Remove from oven.

When the chicken and veggies are done, change oven to broil on high.

Add roasted chicken to the bowl with the sauce, toss to coat, then return to the baking sheet. Place baking sheet on the top rack of the oven and broil until sauce is caramelized, 3-4 minutes. Remove from oven.

To serve, divide chicken and veggies between plates. Enjoy!

Open this recipe in Flambette