A cheap cut of chicken and frozen veggies?! Yes, please, as these one pan chicken drumsticks with vegetables are so easy to make and provide a full, comforting meal!
My second one-pan chicken drumstick recipe this week?! This surely tells you how easy it is to cook this piece of meat on the stove top! Plus, with the ever-rising prices of food in Canada, you are saving yourself a bundle by using a cheap cut of meat and utilizing frozen veggies. I mentioned before how the price of cauliflower got as expensive as $6.99 a head, and that was not even the price of organic produce!! It is not looking good up here, but at least it is motivating us to really get that veggie garden started this year.
Drumsticks are great finger foods, but awesome as a meal, too. I find their leftover meat is perfect for soups and salads (but I definitely have the husband de-bone them!) In this case, I kept the dish simple. I used a house-blend seasoning mix a friend gave us at Christmas. You could easily use your own, or add any desired seasonings (think cayenne, basil, oregano, garlic powder, etc.) These one pan chicken drumsticks with vegetables are completely customized to your liking and even the frozen veggie package you use can be altered! Maybe next time I will buy the Asian-style mixed veggie pack!
Now, having cooked many meals on the stove top now, I want to mention something about oils and smoke points. Since we are cooking at a high heat to get a nice sear on the meat, this often results in some smokiness if the oil gets too hot or is heated for a while. I prefer avocado oil because it has to reach a higher temperature before it smokes, but I use other oils just fine. If you are starting to see some smokiness, just remove the pan from the heat to allow to cool slightly. And a splatter screen is perfect here!! Keeps the grease in the pan and off your stove!
5 minPrep Time
40 minCook Time
45 minTotal Time
- 4 bone-in, skin-on chicken drumsticks (about 1 1/2 lbs)
- Salt and pepper
- 3 tsp. house-blend seasoning (or your desired seasonings)
- 1 tbsp. oil (preferably with a high smoke point)
- 3 tbsp, butter
- 500 g frozen veggies
- Season chicken with salt, pepper, and house blend seasoning.
- Heat a large cast iron skillet over medium-high heat. Add oil (I used avocado oil) and when shimmering, add the chicken. Cook for a couple of minutes per side, or until the skin is nice and golden. Remove from heat and add in the butter. Swirl around pan. Place back over low heat, covered, and cook for 20 minutes, or until chicken is cooked through and no longer pink on the inside. Make sure to toss the chicken every 5 minutes so it does not burn.
- In the last 5 minute, raise heat to medium or medium-high heat and stir in the frozen veggies. Cook until heated through.
- Serve over rice if desired!
With all these chicken recipes you would think my husband would be sick of it, but he constantly requests my Asian chicken leg quarters! I actually try and keep a set of this cheap cut of meat on hand at all times just because the recipe is so easy to make and it costs pennies! Sure, chicken breasts could work, but there is something about this cut of meat and sauce that makes it special.