Baked Pesto Drumsticks with Balsamic-Roasted Asparagus & Tomatoes

[Sincerely-Food-Chef]

Ingredients

• 2 small bunches asparagus
• 30 ml balsamic vinaigrette
• ½ cup basil pesto
• 2 ½ lb chicken drumsticks
• 2 pints grape tomatoes
• black pepper
• salt

Instructions

1. Preheat oven to 450°F.
2. Place chicken on a baking sheet pan. Drizzle with pesto, sprinkle with salt and pepper, then toss to coat; spread drumsticks out in a single layer.
   • 2 ½ lb chicken drumsticks
   • ½ cup basil pesto
   • ½ tsp salt
   • ¼ tsp black pepper
3. Place chicken in the oven (it doesn't have to be fully heated), and bake, turning once, until cooked through, about 25 minutes. Remove from oven.
4. Meanwhile, wash, dry, and snap (or cut) off woody ends of the asparagus; transfer to a large baking sheet.
   • 2 small bunches asparagus
5. Wash and dry tomatoes; add to the baking sheet with the asparagus. Drizzle veggies with vinaigrette, sprinkle with salt and pepper, then toss to combine; spread out in an even layer.
   • 2 pints grape tomatoes
   • 2 tbsp balsamic vinaigrette
   • ½ tsp salt
   • ¼ tsp black pepper
6. Add veggies to the oven and roast, tossing halfway through, until the asparagus is fork-tender and tomatoes start to burst, about 15 minutes. Remove from oven.
7. To serve, divide chicken and veggies between plates. Enjoy!