Sheet Pan Pesto Chicken Drumsticks with Green Beans, Tomatoes, and Cannellini beans
This one pan meal is both protein-packed and filling, what with all the chicken plus the white beans -- and then we of course squeeze a couple of veggies in there too, for a true all-in-one dinner recipe.
Servings 4
Ingredients
- for the chicken
- 2.5 lbs chicken drumsticks trimmed
- 2 tablespoon prepared pesto
- 1 tablespoon olive oil
- Sea salt to taste
- Black pepper to taste
- for the veggies
- 8 oz green beans trimmed & halved
- 10 oz grape tomatoes
- 8 whole peeled garlic cloves
- 2 tablespoon prepared pesto
- 1 tablespoon olive oil
- Sea salt to taste
- Black pepper to taste
- for serving
- 1 can Cannellini beans rinsed and drained
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with cooking spray.
- Trim the chicken drumsticks, then toss them with olive oil, salt & pepper, and pesto. Arrange them on the prepared baking sheet and bake at 400 degrees for 20 minutes.
- Meanwhile, trim & halve green beans and peel garlic. Toss the veggies in a large bowl with olive oil, salt & pepper, and pesto.
- Remove the sheet pan from the oven and flip drumsticks over, moving them down to one end of the pan. Add the green beans, tomatoes, and garlic to the other half of the baking sheet.
- Return pan to oven and roast for another 20 minutes, or until drumsticks are cooked through and tomatoes are wrinkled and beginning to burst.
- Toss the roasted veggies with drained Cannellini beans, and serve the beans & veggies with the pesto chicken drumsticks.
Notes
You may need to adjust cooking times down a little if your drumsticks are on the smaller side.