Crunchy sheet metal pan chicken fry drum sticks with summer zucchini, corn and red peppers, which are ready with a creamy feta for a simple dinner with a pastor. Perfect for busy weekdays – minimal cleanup required!
Tin chicken with summer vegetables
Juicy chicken drum sticks with crispy roast skin alongside zucchini, peppers and corn for a simple meal with a pan. Finished with creamy feta and fresh herbs, it is a dinner overpacked with a taste with a minimal clearing-precise as my other Leaf pan dinner. If you want to add a salad, my chickpea salad would be great. For more sheet metal-pan-chicken recipes that you might also like, try my sheet metal of Italian chicken thighs or this layer balamic herb chicken and vegetables.
Why this recipe works
At first I love sheet metal dinner, it is my favorite method to cook when I am busy! When I tested this sheet -Pan -Hühnchen recipe for the first time, I did it with boneless, skinless chicken chips, but I didn’t love it as it turned out. It was definitely the right way to use very bone-in drumsticks or thighs. The chicken remains tender and juicy, and the skin becomes crispy, but you can use your favorite chicken parts here. Here are other reasons to try it:
If you love a pot recipes, my cookbook One and done Is a must, it’s my most popular book!
Ingredients will need
Below you will find some information on the ingredients of the sheet metal chicken. You can find the exact measurements in the recipe card.
- Chicken drum stems: You can cut off the skin if you prefer it, but I like the skin. It will be nice and crispy when it is fried. Bone-in-skin on thighs or breasts can also be used.
- Chicken Marinade: Lemon juice, dijon -mustard, dried oregano, salt and black pepper create a bright, spicy marinade.
- Vegetables: Red peppers, zucchini (or yellow summer urbis) and fresh summer corn (simply cut off the grains from the COB)
- Extra virgin olive oil Prevents the vegetables from drying out.
- Garlic Improves the flavors of the vegetables.
- Kosher Salt season the vegetables
- Lemon juice for brightness
- dill For freshness
- Feta cheese for salty thread
How to make sheet metal chicken
To simplify cleaning, align the sheet metal pan with aluminum foil so that you do not have to scrub dishes when you are finished! The recipe card can be found for printable instructions below.
- Marinate the chicken In lemon juice, oregano, dijon, salt and pepper.
- Fry the chicken On a sheet metal pan until the internal temperature is 165 ° f (check it with a Immediate reading thermometer).
- Fry the vegetables: Throw zucchini, corn, peppers and garlic with olive oil and sprinkle with salt. Place the upper rack from your oven from 6 to 7 inches from the broiler and fry the vegetables for 4 minutes.
- Fry the chicken: Put the drum sticks back onto the vegetables and fry until everything is browned.
- How to serve: Drizzle with lemon juice and sprinkle with dill and feta.
Variations
- Chicken: Exchange drum pencils for bone chicken legs.
- Oregano: Replacement of dried rosemary or thyme.
- Paprika: Every color will work. It doesn’t have to be red!
- Vegetables: Add cherry tomatoes or red onion wedges.
- Dill: Replace it with fresh basil or chives.
- Milk -free: Leave out the feta. And if you don’t love feta, replace the goat.
Make a tip
Prepare the corn, zucchini, peppers and garlic the day before and store them in an airtight container in the fridge. If it is time to cook dinner, everything is ready to go!
Operate suggestions
storage
- Cool The chicken and vegetables for up to 4 days.
- Freezer: You can freeze everything (except the feta) in an airtight container for 3 months.
- How to heat again: Turn the container in the refrigerator overnight and microwaves to the warm. You can also radiate the remains with 360 ° F for 5 to 7 minutes. Then sprinkle with feta before serving.
You will love more chicken recipes
You can find more ideas for dinner in this Five delicious Chicken recipes to inspire your next meal!
If you do that Healthy sheet metal chicken with zucchini recipeI would like to see it. Mark me in your photos or videos InstagramPresent Tiktokor Facebook! And make sure you join this Skiny button -community To see what everyone cooks!
Yield: 4 Portions
Serving size: 2 Pieces of chicken, 3/4 cups of vegetables
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Preheat the oven to 400 ° F.
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Whisk lemon juice, oregano, dijon, salt and pepper in a large bowl. Add chicken and throw it to coats. Let the oven heat.
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Spray a Large tin pan With oil and arrange the marinated chicken and roast until the inner temperature is 165 ° f, about 40 minutes. You can prepare your vegetables during the chicken roast. When the chicken is finished, put aside on a plate.
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Add zucchini, peppers, corn, garlic and olive oil in a layer and sprinkle them with the remaining ¼ teaspoon of salt. Mix gently with pan juices. Fry on a high 6 to 7 inches from the heating element for about 4 minutes from the heating element and turn the vegetables halfway. Take out of the oven, stir and put chicken on the sheet metal pan over the vegetables. Fry another 2 to 3 minutes until the vegetables and the chicken are golden brown and browned.
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Drizzle with the rest of the lemon juice and sprinkle vegetables with fresh dill and crumbling feta before they are served.
Last step:
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- Look for sheet metal meal robust sheet metal pans like this This will not be forgiven in the oven if it gets too hot.
- This is also great with bones in chicken legs.
- You can easily halve this recipe for two people.
Portion: 2 Pieces of chicken, 3/4 cups of vegetablesPresent Calories: 330 KcalPresent Carbohydrates: 14.5 GPresent Protein: 30.5 GPresent Fat: 17 GPresent Saturated fat: 5 GPresent Cholesterol: 139.5 mgPresent Sodium: 644 mgPresent Fiber: 3 GPresent Sugar: 7 G
