Sheet Pan Chicken Legs and Potatoes
Honey-Glazed Carrots
Ingredients
- 2 lb red potatoes, quartered
- 4 Tbsp olive oil, divided
- 3 Tbsp mayonnaise
- 2 Tbsp Dijon mustard
- 2 Tbsp butter, melted
- 1 tsp dried thyme
- 1 tsp garlic salt
- 3 lb chicken drumsticks
- 1½ cups panko breadcrumbs
Instructions
- Preheat oven to 425°F. Toss together potatoes and 2 Tbsp oil on a parchment-paper lined rimmed baking sheet. Spread in a single layer and season lightly with salt and pepper.
- Stir together mayonnaise, Dijon, butter, thyme, and garlic salt in a large bowl; add chicken, toss.
- Stir together panko and 2 Tbsp oil in a separate shallow bowl; dredge chicken in panko mixture and place in a single layer on a lightly greased rack set over potatoes.
- Bake 35 to 40 minutes or until chicken is done and potatoes are browned and tender.
Side Dish Ingredients
- 2 (10-oz) pkg frozen honey-glazed carrots (such as Green Giant)
Side Dish Instructions
- Heat carrots according to package directions.
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