Sheet Pan Chicken Legs and Vegetables

Ingredients

• 2 tablespoons rice wine vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic (smashed)
• 1 tablespoon tamari or coconut aminos
• 2 tablespoons orange marmalade
• Salt and pepper (to taste)
• 6 chicken drumsticks
• 1 teaspoon toasted sesame seeds (for garnish)
• 1 tablespoon chopped cilantro (for garnish)
• 3 cups broccoli florets (about 2 crowns worth)
• 3 cups cauliflower florets (about 1 small head worth)
• 2 tablespoons avocado oil
• 2 tablespoons sesame oil
• 1 clove garlic (finely minced)
• Salt and pepper (to taste)
• Juice of 1/2 lemon
• Toasted sesame seeds (for garnish)

Instructions

1. 1

   Mix up all the chicken marinade ingredients, from rice wine vinegar to salt and pepper, in a large zip-top bag. Add the chicken drumsticks to the bag with the marinade. Refrigerate for at least 2-3 hours, up to overnight.

2. 2

   Preheat the oven to 425°F.

3. 3

   Toss the broccoli and cauliflower florets with avocado oil, sesame oil, and minced garlic. Season to taste with salt and pepper.

4. 4

   Create a boat of aluminum foil large enough to hold the chicken, and set it on the baking sheet to serve as a divider. Spread the vegetables out on the outside of the divider.

5. 5

   Roast at 425°F for 10 minutes.

6. 6

   Turn the vegetables, and add the marinated chicken to the aluminum foil tray, reserving the marinade for the next step. Roast the chicken and vegetables together for 15-20 minutes.

7. 7

   While the chicken and veggies are roasting, reduce the marinade on the stove to make a glaze. Make sure that it comes to a full rolling boil to kill off any bacteria.

8. 8

   When the broccoli and cauliflower are cooked, remove them from the pan and garnish with toasted sesame seeds.

9. 9

   Brush the drumsticks with the glaze, then broil for 3-5 minutes on each side. Garnish with toasted sesame seeds and chopped cilantro, if desired. Serve with roasted broccoli and cauliflower.