Roasted Chicken Drummie Dinner

Gluten Free
Dairy Free
Health score
39%
Roasted Chicken Drummie Dinner
70 min.
4
645kcal

Suggestions


Are you looking for a delicious and satisfying meal that the whole family will love? Look no further than this Roasted Chicken Drummie Dinner! This delightful dish combines tender chicken drummettes with vibrant vegetables and sweet corn-on-the-cob, all roasted to perfection. Not only is it a feast for the eyes, but it’s also gluten-free and dairy-free, making it a great option for those with dietary restrictions.

Imagine the aroma of garlic and pepper wafting through your kitchen as this hearty meal bakes in the oven. The combination of juicy chicken, colorful red bell peppers, and hearty red potatoes creates a symphony of flavors that will tantalize your taste buds. Plus, with a creamy mustard-mayonnaise sauce that adds a delightful tang, every bite is sure to be a hit!

This recipe is perfect for lunch, dinner, or any gathering where you want to impress your guests without spending hours in the kitchen. In just 70 minutes, you can serve up a wholesome meal that not only nourishes but also brings everyone together around the table. So, gather your ingredients and get ready to enjoy a comforting and flavorful Roasted Chicken Drummie Dinner that will leave everyone asking for seconds!

Ingredients

  • 1.5 lb chicken drummettes 
  •  ears corn frozen
  • 0.3 cup mustard 
  • 0.5 teaspoon garlic 
  • medium bell pepper red cut into 1-inch pieces
  • small potatoes - remove skin red quartered
  • 0.3 teaspoon salt 
  • tablespoon vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Unwrap corn; place in bowl of warm water for 15 to 20 minutes to partially thaw.
  2. Meanwhile, heat oven to 425F. Spray 15x10x1-inch pan with cooking spray. In large bowl, place chicken drummettes, potatoes and bell pepper.
  3. Drain corn; add to chicken mixture.
  4. Add mustard-mayonnaise sauce, oil, garlic-pepper blend and salt; toss to coat well.
  5. Spread mixture in pan.
  6. Bake 40 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (180F), stirring and turning chicken and vegetables once during baking.

Nutrition Facts

Calories645kcal
Protein17.81%
Fat28.72%
Carbs53.47%

Properties

Glycemic Index
23.5
Glycemic Load
0.46
Inflammation Score
-9
Nutrition Score
33.679565300112%

Flavonoids

Luteolin
0.18mg
Kaempferol
0.01mg
Myricetin
0.01mg
Quercetin
2.29mg

Nutrients percent of daily need

Calories:644.56kcal
32.23%
Fat:21.59g
33.22%
Saturated Fat:5.39g
33.72%
Carbohydrates:90.46g
30.15%
Net Carbohydrates:79.78g
29.01%
Sugar:17.13g
19.03%
Cholesterol:70.73mg
23.58%
Sodium:473.04mg
20.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.13g
60.26%
Vitamin C:80.38mg
97.43%
Potassium:2263.94mg
64.68%
Vitamin B3:12.92mg
64.58%
Vitamin B6:1.17mg
58.44%
Phosphorus:513.96mg
51.4%
Manganese:0.89mg
44.71%
Vitamin B1:0.64mg
42.98%
Fiber:10.68g
42.73%
Magnesium:169.07mg
42.27%
Folate:155.26µg
38.81%
Selenium:22.39µg
31.99%
Vitamin B5:3.09mg
30.86%
Copper:0.61mg
30.41%
Vitamin A:1437.98IU
28.76%
Iron:4.67mg
25.97%
Zinc:3.35mg
22.34%
Vitamin B2:0.32mg
18.89%
Vitamin K:18.35µg
17.48%
Vitamin E:1.24mg
8.26%
Calcium:61.28mg
6.13%
Vitamin B12:0.29µg
4.9%