Photo: Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Active Time
15 Mins
Total Time
1 Hour
Yield
Serves 4

What’s for dinner? Chicken-and-squash sheet pan supper bursting with flavor. Choose red pepper jelly, rather than green, to make this glistening glaze. This glaze is equally good on other parts of the bird (especially wings!), or brushed on pork chops. Budget-friendly and kid-favorite, chicken drumsticks are the star in this easy, one-pan supper. While the chicken roasts on a wire rack, the squash cooks underneath on a sheet pan, absorbing tons of extra flavor. With just 15 minutes of prep time, you can pop a complete meal in the oven and, while it bakes, help with homework or simply enjoy some quiet time.

How to Make It

Step 1

Preheat oven to 400°F with an oven rack in center of oven and another oven rack 6 inches from heat.

Step 2

Toss together squash, zucchini, olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer to an aluminum foil-lined rimmed baking sheet, and spread in a single layer.

Step 3

Microwave pepper jelly in a large microwave-safe bowl on HIGH until melted, about 1 1/2 minutes, stirring every 30 seconds. Whisk in mustard, vinegar, honey, hot sauce, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Remove and reserve 1/4 cup of the pepper jelly mixture.

Step 4

Add chicken drumsticks to remaining pepper jelly mixture in bowl, and toss to coat. Fit a wire rack over squash on baking sheet; place drumsticks on rack. Bake in center of preheated oven until browned on top, 20 to 25 minutes. Turn drumsticks, and bake until browned on top and a meat thermometer inserted into thickest portion registers 165°F, about 20 minutes. Remove wire rack and drumsticks; brush drumsticks with reserved 1/4 cup pepper jelly mixture.

Step 5

Increase oven temperature to broil. Transfer baking sheet with squash to upper oven rack, and broil until tender and lightly browned, about 4 minutes. Sprinkle chicken and squash with parsley.