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Roasted Chicken Drummie Dinner

Prep 20 min
Total 1 hr 10 min
Servings 4

Enjoy these flavorful roasted chicken drummettes made with Giant® Nibblers® frozen corn-on-the-cob and other veggies – a delightful dinner. MORE+ LESS-

By Betty Crocker Kitchens

October 13, 2016

Ingredients

frozen corn-on-the-cob

chicken drummettes (1 1/2 lb)

small red potatoes, quartered

medium red bell pepper, cut into 1-inch pieces

1/4

cup creamy mustard-mayonnaise sauce

tablespoon vegetable oil

1/2

teaspoon garlic-pepper blend

1/4

teaspoon salt

Steps

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1

Unwrap corn; place in bowl of warm water for 15 to 20 minutes to partially thaw.
2

Meanwhile, heat oven to 425ºF. Spray 15x10x1-inch pan with cooking spray. In large bowl, place chicken drummettes, potatoes and bell pepper.
3

Drain corn; add to chicken mixture. Add mustard-mayonnaise sauce, oil, garlic-pepper blend and salt; toss to coat well. Spread mixture in pan.
4

Bake 40 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F), stirring and turning chicken and vegetables once during baking.

Expert Tips

Instead of the fresh red potatoes, you could use refrigerated red potato wedges instead.
Kids and adults will all enjoy this oven main dish. Serve with coleslaw from the deli and buttermilk biscuits.
To substitute for the mustard-mayonnaise sauce, use 3 tablespoons mayonnaise and 1 tablespoon yellow mustard.