Sheet Pan Smokey Drumsticks and Corn


Let's face it...ordering take-out isn't all it's cracked up to be. The food arrives as if it has survived a battle and there is always at least an hour wait. This dish is perfect for those nights that you don't have the energy to fuss. Chicken drumsticks and corn are seasoned and then roasted until done. All it takes is a couple of minutes to prep and you'll be rewarded with a delicious meal. So put away those take-out menus and start cooking.


Ingredients for Sheet Pan Smokey Drumsticks and Corn:


1 1/2 pounds chicken drumsticks

1 red bell pepper, seeded and cut into chunks

4 ears of fresh corn, husked and each one cut into 4 pieces

1 teaspoon + 3 teaspoons of olive oil


Seasoning:

3/4 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/4 teaspoon sweet paprika

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon black pepper


Time-Saving Tip: The vegetables can be prepped and the seasoning mix can be made in advance. The entire meal can be prepped a few hours in advance, covered and refrigerated.


Let's see what we need.


We're ready to cook.


Combine all of the seasoning ingredients and set aside.


Preheat the oven to 400 degrees. Toss the chicken with 2 teaspoons of the seasoning mix and 1 teaspoon of oil. Transfer the drumsticks to a parchment-lined sheet pan. Leave space between the pieces of chickens so there is room to put the corn and pepper.


Combine the corn and bell pepper in a bowl. Toss with the remaining 1 teaspoon of seasoning and 3 teaspoons of oil. Transfer the vegetables to the pan. Roast for about 30-40 minutes; depending on the size of the chicken pieces. The chicken juice will be clear when it is ready.


It's ready! Simple, easy, and delicious...sounds like the perfect recipe to me. This recipe is easily multiplied for serving a crowd. So go ahead forget take-out and have a home- cooked meal instead.


Enjoy!

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