August · weeknight
Sheet-pan dinner
Drumsticks, eggplant, peppers, and cherry tomatoes on one pan. The oven does everything, and the vegetables cook in the chicken's fat.
1 Pick a protein
- Chicken drumsticks 2 lbs On the pan from the start, 40–45 minutes, turned once. Done when the skin is crisp and the juices run clear.
- Eggs 3 No meat. Cracked into gaps on the pan for the last 6 minutes.
2 Pick a flavor
- Smoky Charred pepper sauce + lime A spoonful of the jar, lime squeezed over. How to make the charred pepper sauce →
- Hot Jalapeño + lime + flaky salt Jalapeño shaved thin, lime squeezed hard, flaky salt.
- Fresh Burst tomatoes + basil Cherry tomatoes split in hot olive oil, basil torn in off the heat.
You'll need
- 1 large eggplant, in big chunks
- 2 red bell peppers, in strips
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- Salt
Plus your protein and your flavor.
Make it
Tap a step when it's done.
- 425°FHeat the oven.
- Toss the vegetables and the salted drumsticks with the olive oil. Spread everything on a sheet pan with room between the pieces.
- 20 minRoast, then turn the drumsticks.
- 20–25 min moreRoast until the skin is crisp and the eggplant has collapsed. Eggs: crack them into gaps on the pan for the last 6 minutes.
- FinishYour flavor at the table.
Leftovers
Pull the leftover meat off the bone while it's warm. It's two rice bowls.