Easy Drumstick Quinoa Sheet Pan Supper
Even avid home cooks can find a busy weeknight hectic. Fortunately, solutions like sheet pan suppers make it easy to create dishes with exceptional flavor depth that come together quickly and clean up just as fast. Keeping a variety of vegetables on hand makes it simple to pull together a family meal. Onions, for example, are versatile, flavorful, easy to store, have a long shelf-life and are available year-round from U.S. growers. For more tasty recipes, visit onions-usa.org and usaonions.com.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Ingredients
- 8-10 Chicken Legs
- 1 Fennel Bulb
- 1 Large Yellow Onion, sliced
- 1 Large Red Onion, sliced
- 1 Garlic Cloves, sliced
- 3 Medium Potatoes, cubed
- 1 Orange, 1/4 cup juice and zest
- 1/4 tsp. Thyme, dried
- 2 tbsp. Olive Oil
- 1 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 2 tbsp. Parsley, fresh, chopped
- Orange Rind Curls
- Brown Rice, cooked per package instructions
- Quonoa, cooked per package instructions
Instructions
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Heat oven to 400° F. Line 13-by-18-inch sheet pan with parchment paper. Place chicken legs on pan. Spread fennel, yellow onion, red onion, garlic, and potatoes around and in between legs.
In small bowl, whisk together orange juice and zest, thyme, and olive oil. Pour mixture over chicken and vegetables. Season with salt and pepper. Roast 45 minutes, or until chicken is cooked through and vegetables are tender. Cook rice and quinoa. Garnish chicken with parsley and orange curls. Serve over brown rice and quinoa.
Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee