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Italian Chicken and Veggie Sheet Pan

Italian Chicken & Veggie Sheet Pan

Lunch/Supper Crediting for Ages 3-5

Total Time

40 minutes

Serving Size

1 drumstick, 1/2 cup vegetables



meat two veg


Meat/Meat Alternate, Vegetable, Second Vegetable


  • 4 tbsp vegetable oil, divided
  • 1 tbsp Italian seasoning
  • 8 chicken drumsticks
  • 2 1/2 cups Brussels sprouts, halved
  • 2 cups potatoes, cubed
  • 3/4 tsp salt, divided


  1. Preheat oven to 450° F.
  2. In a large bowl, add 2 tbsp of vegetable oil, Italian seasoning and 1/4 tsp of salt. Mix together.
  3. Add chicken to the bowl and toss to full coat each drumstick with the seasoning. Place drumsticks on a baking sheet pan.
  4. In a separate bowl, add vegetables, 2 tbsp of oil and 1/2 tsp salt. Mix together so oil coats all the veggies. Place on another sheet pan.
  5. Cook both sheet pans in the oven for 30 minutes or until the chicken reaches 165° F and veggies look crisp. Serve 1 drumstick and 1/2 cup of vegetables to each child.

One serving provides 1 1/2 oz meat, 1/4 cup vegetable and 1/4 cup second vegetable.

Creditable Stamp 2017