Roasted Drumsticks with Butternut Squash and Cannellini Beans

Roasted Drumsticks with Butternut Squash and Cannellini Beans

adapted from Food Network

When you are cooking for two, a sheet pan meal is really just a baking pan meal. Although you could use a sheet pan, since we are adding chicken stock part way through cooking I didn't want it to spread out too much.

If you do not have cannellini beans substitute any canned beans you have on hand.

Makes 2 servings                                                            10 WW points / serving

6 oz butternut squash, peeled and cubed

1/2 can cannellini beans, drained and rinsed

1/2 lemon, zest removed in large strips

1/2 small red onion, sliced

1 Tbsp. olive oil

Kosher salt & freshly ground black pepper

4 chicken drumsticks

1 tsp. Dan-O's Original Seasoning™ or your favorite chicken seasoning

2 Tbsp. golden raisins

1/2 cup Homemade Chicken Stock or canned broth

Fresh snipped parsley or cilantro for serving (optional)

1. Place your baking pan on the bottom rack of the oven and preheat the oven to 500F.
2. In a medium bowl combine the squash, beans, lemon zest, lemon, onion, olive oil and salt and pepper to taste; Toss to coat.
3. Season the chicken with Dan-O's Original Seasoning™; set aside.
4. Coat the heated pan with cooking spray and spread the squash mixture out evenly.
5. Nestle the chicken into the vegetables; return the pan to the oven and bake 20 minutes.
6. Add the chicken stock and raisins to the pan; Continue cooking until the chicken is browned and cooked to an internal temperature of 165F, about 10 more minutes.
7. When you remove the pan from the oven, use tongs to squeeze the roasted lemon juice over everything.
8. Serve the chicken with the vegetables and a garnish of parsley.

Enjoy!