I LOVE this way of preparing meals!
In alignment with transitioning over into a more simplistic lifestyle, I am beginning to make more of these one pan meals. And the possibilites are almost endless with all the various kinds of one-pan meals you can make.
One-pan meals require some prep but very minimal. It’s up to you with how involved you want these meals to be. The objective to preparing one-pan meals is to save time and even money too.
This chicken dish is a pretty easy throw-together meal inspired by a recipe from Olive and Mango (please check out their blog and IG for amazing new ideas)
I added my own take on this one-pan recipe by simplifying the herbs and spices and adding baby arugula as the greens. This meal is great because it includes all the nutrients you need in a meal. You can also serve it with rice mixed chopped baby arugula and drizzled with olive oil. Don’t for the salt and pepper to taste.
I created my own marinade using paprika, pinch of cumin, rosemary, thyme, grated garlic, lemon/orange zest and salt/pepper. I let the chicken marinade overnight to ensure that the absorption of the herbs, spices and zest was at it’s strongest. And wow was it perfect!
Is an olive just an olive?
Short answer is no. Olives some in all shapes, sizes and flavors. When it comes to olives, I prefer them with the pit inside. According to Cook’s Illustrated, typically olives are soaked in brine for up to a year. Some companies pit the olives and then return them to the brine. Allowng the olives ot absorb more of the salt. If you prefer pitted olives, you can buy the unpitted ones and remove the pits yourself.
I prefer keeping the pits intact because I want them to stay their shape and not become all mushy. Also, and this is just me because I am a fast eater, I find having to eat around the pit helps me to slow down and savor each bite.
I want you to try this meal out and let me know if you prepared this recipe or if you added your own spin. I would love to hear from you! Tag me on Instagram @CravingTHeYum
Eat better, feel better!
Gregory
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One Pan Baked Chicken Drumsticks with Olives and Chickpeas
- Total Time: 1 hour 45 minutes
Description
An easy to prepare one pan baked chicken drumsticks with herbs, olives and chickpeas.
Ingredients
What you’ll need
- chicken drumsticks (or you can use the whole leg)
- kalamata and plain queen spanish olives with the pit, jumbo
- fresh rosemary and thyme (or dried works just as well)
- paprika
- cumin
- garlic
- shallots
- lemon and orange
- olive oil
- greens. I used baby arugala, but you can use kale or dandelion greens.
- chickpeas
Equipment
- 12x9 inch sheet pan
- small bow
- medium bowl
- wooden mixing spoon
- tongs
- measuring cup and spoons
- plastic wrap
The marinade
- zest of one orange (I use cara cara oranges)
- zest of one lemon
- 1 garlic clove, grated
- 1 teaspon rosemary
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 tablespoons olive oil
The chicken
- 6–8 drumsticks
- 1 cup kalamata and plain queen spanish olives with the pit (jumbo size).
- 3 small or one large shallot, cut in quarters.
- 3 packed cups of baby arugala
- 1 can of organic chickpeas
- marinade
- orange juice
- lemon juice
- lemon and orange slices
- 2 tablespoons plus 1/4 cup olive oil
- salt and pepper
Instructions
- In a small bowl, mix together the marinade ingredients (see above)
- Place the drumsticks inside of a medium bowl, season with salt and pepper.
- Pour the marinade over the chicken and rub it in. Completely covering the drumsticks. Let marinate for at least one hour or overnight for a deeper infusion of the marinarde.
- Preheat of to 400° F.
- Place on the pan, the lemon and orange slices. Layer with the chickpeas and shallots. Season with salt and pepper. Stir until well combined.
- Place the drumsticks over the chickpeas. Drizzle with the remaining olive oil. Squeeze lemon and orange over the chicken.
- Bake for 40-45 minutes. Occasionally checking and basting with the yummy juices that have accumulated.
- Remove pan from the oven and set temperature on broil. Remove the drumsticks and place them on a plate.
- Add the greens and olives, mix everything together.
- Place the drumsticks back on the pan and bake until the greens wilt and skin crisps to a golden brown. About 1-2 minutres.
- Serve with wild or brown rice. Add asparagus or more greens.
Notes
- You can add different spices to suit your tastes and preference.
- Remember to lightly baste the chicken ocassionally. I use a basting brush and the yummy juices that is accumulating in the pan.
- You can use dried chickpeas. Just add a cup of dried to 3-4 cups of water and set over night. Or you can use canned chickpeas. If you use canned, look for chickpeas that doesn’t have sulfites mixed in. You can easily find canned chickpeas made with only water and sea salt.
- Prep Time: 60 Minutes
- Cook Time: 45 Minutes
- Category: Dinner
- Method: One Pan Meals
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 439
- Sugar: 1.2
- Sodium: 400
- Fat: 35
- Saturated Fat: 4.3
- Carbohydrates: 8.6
- Fiber: 1
- Protein: 25.8
- Cholesterol: 81
Keywords: one pan meals
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