Sheet Pan Asian Chicken Drumsticks with Broccoli & Spiced Walnuts

Sweet-salty sesame-soy chicken drumsticks roasted on a sheet pan with tender-crisp broccoli, finished with cinnamon-cayenne spiced walnuts for a crunchy kick.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 230°C (450°F), position a rack in the center position and another in the bottom position. Line two baking sheet pans with aluminum foil (optional).

Step 2

Peel and mince garlic and ginger; transfer to a large bowl.

Step 3

Add soy sauce, oil, chili-garlic sauce, and sugar to the bowl and whisk to combine the marinade. Add the chicken and toss to coat.

Step 4

Spread chicken out in a single layer on a prepared sheet pan. Place on the bottom rack of the oven and roast until the chicken is cooked through, 30–35 minutes. Reserve marinade.

Step 5

Wash broccoli and cut into small, bite-sized florets. Thinly slice the thicker stem. Transfer to a medium bowl.

Step 6

Toss broccoli with soy sauce and oil. Spread out in a single layer on the other baking sheet and place in the oven for 5–8 minutes while you prepare the nuts.

Step 7

Remove chicken from the oven. Use tongs to flip each drumstick. Spoon on remaining marinade, and return to the oven.

Step 8

Roughly chop walnuts. In a small bowl, toss walnuts with water to moisten.

Step 9

In another small bowl, stir together sugar, cinnamon, and cayenne pepper. Toss moistened walnuts in the spice mixture.

Step 10

Remove the broccoli pan from the oven and sprinkle the walnuts on top. Return the pan to the oven for an additional 5–8 minutes or until broccoli is tender-crisp and walnuts are toasted.

Step 11

To serve, arrange chicken, broccoli, and walnuts on a plate. Enjoy!