Sheet Pan Dinner: Glazed Chicken, Potatoes, and Broccoli

Ingredients:

• 4 chicken drumsticks with skin (about 450 g)
• 350g (about 3 cups) fingerling potatoes, halved
• 3 tbsp. l. olive oil
• 1 medium head broccoli, cut into small florets (about 4 cups)
• 2 tablespoons store-bought teriyaki sauce

Preparation:

1. Preheat the oven to 450°F (230°C) and line a rimmed baking sheet with parchment paper. Place the drumsticks on one side of the baking sheet, spacing them out evenly. Place the potatoes on the other side of the baking sheet, leaving a small space in the center for the broccoli. Drizzle the potatoes with 1 tablespoon of olive oil and season with salt and pepper, tossing to coat evenly. Bake until the potatoes begin to soften and the drumsticks begin to brown, 20 minutes.
2. Remove the baking sheet from the oven and place the broccoli in the center. Drizzle the broccoli with the remaining 2 tablespoons of olive oil and sprinkle lightly with salt and black pepper, tossing with tongs to coat evenly. Brush the chicken legs on all sides with teriyaki sauce.
3. Return the baking sheet to the oven and roast until the broccoli and potatoes are tender and crispy, and the drumsticks are cooked through to an internal temperature of 160°F (71°C), another 20-25 minutes. Divide the chicken and vegetables among two plates and serve.