Confession time. I don’t actually mind cooking. Cooking is actually pretty fun most of the time, provided everything goes well…it’s the dishes I hate. I mean who wants to come home from a long day of teaching and do dishes? Not this girl. So I’ve recently become obsessed with one-pan meals. They are super easy, and usually pretty low dish creating.This one pan meal I’ve tailored to be as low maintenance as possible. I use chicken drumsticks because they don’t involve any chopping, and frozen veggies because they are cheaper, and again… no chopping, which means fewer dishes! I usually make some brown rice in my rice cooker to go with it, and viola! I’ve got a quick healthy dinner with minimal dish washing!
This dish is based on an idea I got from Health Nut Nutrition (You can view the original video here.)
(p.s. again, if you’ve read my Easy Weeknight Taco Recipe, you know I like my food a bit on the spicy side! You can tone down the spice with a little less sriracha.)
One-Pan Sriracha Chicken
1/3 cup soy sauce
4 Tbsp rice vinegar
3 Tbsp brown sugar or honey
2 Tbsp sriracha (less if you want a milder version)
6 chicken drumsticks
assorted chopped Asian vegetables (broccoli, carrots, and bell peppers work really well.)
salt and pepper to taste
Preheat the oven to 400°. Line a baking sheet with some foil or parchment paper for easy clean up. Mix all the sauce ingredients together and set aside. Place your drumsticks on the baking sheet, and sprinkle with a bit of salt and pepper to taste. Drizzle on about a teaspoon of your sauce onto each drumstick. Place in the oven to cook for about 15 minutes. After 15 minutes, pull out the chicken, flip the drumsticks, and add your chopped vegetables. Drizzle the entire sheet with the remainder of your sauce. Place back in the oven and cook for an additional 25 minutes. Serve with a side of brown rice.