BBQ-Glazed Chicken Drumstick Traybake
with Hearty Veggie Trio
Cooking time
45 minutes
Servings
4
Calories
780 /serving
Sheet pan saves the day! This relaxed chicken traybake is all set up for a hands-off cooking session. Barbecue sauce will get the kids licking their fingers, in between bites of drummies, perfectly oven-browned potatoes, Brussels sprouts and sweet pepper.
We will send you:
- 12 Canadian-raised chicken drumsticks (air chilled)
- 300g Brussels sprouts
- 1 Sweet pepper
- 900g Potatoes
- 120ml BBQ sauce
- 20g Lively Garlic & Oregano spices (paprika, garlic, vinegar powder, onion, red bell pepper, salt, black pepper, canola oil, oregano, parsley, chives)
Contains: Mustard
You will need:
Basting brush
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
31 g
Saturated Fat
8 g
Sodium
890 mg
Total Carb
63 g
Sugars
16 g
Protein
61 g
Fibre
8 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; rub with ½ the spices, a drizzle of oil and S&P.
- Arrange on a lined sheet pan and roast, 15 to 17 min., until partially cooked.
Roast the potatoes
- Meanwhile, cut the potatoes lengthwise into ½ inch wedges.
- On a second lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Finish the chicken & roast the vegetables
- Meanwhile, halve, core and medium-dice the sweet pepper.
- Halve the Brussels sprouts lengthwise if large.
- In a large bowl, combine the sweet pepper, Brussels sprouts, a drizzle of oil and S&P.
- When the chicken is partially cooked, flip and brush with ⅔ of the BBQ sauce.
- Add the vegetables and roast, 15 to 17 min., until the chicken* is cooked through and the vegetables are tender.
- Brush the chicken with the remaining BBQ sauce.
Plate your dish
- Divide the chicken, potatoes and vegetables between your plates. Bon appétit!
Valentine's Day Dinner Date
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
