Italian · 35 min
Baked Pesto Drumsticks with Balsamic-Roasted Asparagus & Tomatoes
- 35 min
- 2–6 servings
- 663 kcal / serving
Juicy pesto-coated chicken pairs with tender asparagus and bursting grape tomatoes for a balanced weeknight dinner. The sheet-pan method keeps prep simple and cleanup easy, delivering textures and flavors without fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 15 mlbalsamic vinaigrette
- ¼ cupbasil pesto
- 1 ¼ lbchicken drumsticks
- 1 pintgrape tomatoes
From the pantry: black pepper, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · oven mitts · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 1 pintgrape tomatoes
Meat & seafood
- 1 ¼ lbchicken drumsticks
Dairy, eggs & chilled
- ¼ cupbasil pesto
Sauces, oils & condiments
- 15 mlbalsamic vinaigrette
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| balsamic vinaigrette | 15 ml | 30 ml | 45 ml |
| basil pesto | ¼ cup | ½ cup | ¾ cup |
| chicken drumsticks | 1 ¼ lb | 2 ½ lb | 3 ¾ lb |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- On a baking sheet, coat the chicken with pesto and season with salt and pepper, then arrange the pieces in a single layer.
- Bake the chicken in the oven, turning once, until cooked through, about 30–35 minutes.
- Meanwhile, rinse and dry the asparagus, trim the woody ends, and place them on a second baking sheet.
- Rinse the tomatoes and add them to the sheet with the asparagus. Drizzle with balsamic vinaigrette and season with salt and pepper; toss to coat and spread evenly.
- Roast the vegetables in the oven, tossing halfway through, until the asparagus is fork-tender and the tomatoes begin to burst, about 15 minutes. Remove from the oven.
- Plate by dividing the chicken and vegetables between two plates and serve when ready.
Two tips
- Make-ahead: pre-assemble the pesto-coated chicken and refrigerate up to 4 hours before cooking.
- Serving idea: drizzle a little extra balsamic vinaigrette over the finished plate or serve with crusty bread from the pantry.
Nutrition per serving
- Calories
- 663 kcal
- Protein
- 59 g
- Carbs
- 14 g
- Fat
- 41 g
- Fiber
- 5 g
- Sodium
- 575 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.