Ingredients
3 Tbsp olive oil
8 oz baby potatoes (halved)
8 oz baby carrots
8 oz asparagus (cut in half)
14.5 oz cannellini beans
4 chicken drumsticks
1 tsp paprika
3 Tbsp vinegar
3 Tbsp Italian seasoning
Directions
1. Drizzle 1 Tbsp of olive oil on a sheet tray; add potatoes and carrots; mix to coat them and make sure they are in an even layer
2. Roast in the oven for 15 minutes at 450F
3. Combine the asparagus, beans and 1 Tbsp of olive oil in a large bowl
4. Add the mixed to the sheet tray
5. In the same bowl add the chicken and sprinkle with paprika
6. Lay the chicken on top of the vegetables on the sheet tray
7. Roast in the oven for 20 minutes until chicken is properly cooked
8. In a small bowl combine the remaining 1 Tbsp of olive oil, the vinegar and seasoning to make a dressing
9. Spoon the dressing on the cooked chicken prior to serving
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