1/4 cup Brummel & Brown Original Spread, melted
2 large cloves garlic, minced
2 tsp. grated lemon peel
1 tsp. dried oregano leaves
1/2 tsp. coarsely ground black pepper
8 chicken drumsticks and/or bone-in chicken thighs, skin removed
2 cups halved medium baby red potatoes, 12 ounces
1 large red bell pepper, seeded and cut into 12 pieces
1 small red onion, cut into 8 wedges
1 lemon, cut into 8 wedges
Preheat oven to 425°.
Combine Brummel & Brown Spread, garlic, lemon peel, oregano and pepper in small bowl; set aside.
Arrange chicken, potatoes, bell pepper and onion on large baking sheet (we recommend 15-inch x 13-inch). Toss with spread mixture and top with lemon wedges.
Roast chicken and vegetables 30 minutes or until chicken is thoroughly cooked (no pink remains in the middle) and vegetables are fork-tender. Transfer to serving platter and drizzle with pan juices.
Tip: Serve with Tzatziki Dipping Sauce! This sheet pan chicken is even more delicious with some cool, creamy and light tzatziki sauce – and it’s SO easy to make. Simply combine 3/4 cup Greek yogurt, 1/4 cup Brummel & Brown Spread, 1/4 cup finely chopped seedless cucumber, 2 Tablespoons chopped fresh dill, 1 Tablespoon lemon juice, 1 large clove garlic, minced, 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper until blended. Makes 1 1/4 cups.
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