Ingredients:

• 3 to 4 pounds chicken drumsticks or thighs
• 1 pound fresh or frozen asparagus or green beans, cut into 1 and 1/2-inch pieces
• 2 to 3 carrots, quartered lengthwise and cut into pieces, or 2 cups baby cut carrots
• 1/4 cup soy sauce or tamari
• 1/4 cup Thai sweet chili sauce
• 2 to 3 Tablespoons rice vinegar
• 4 cloves garlic, minced
• 1+1/2 teaspoons sesame oil
• 3/4 teaspoon finely grated fresh ginger or 1/2 teaspoon ground ginger

Directions:

1. Preheat oven to 350 degrees F (180 C).  In a large bowl, whisk together soy sauce, sweet chili sauce, rice vinegar, garlic, sesame oil, and ginger. Add chicken drumsticks and toss to marinate.  Let sit for 5 minutes. Reserve marinade to add later.
2. Line a sheet pan or large baking dish with parchment paper.  Place drumsticks on the lined pan in one layer.  Bake at 350 degrees F (180 C) for 20 minutes.  Briefly remove pan from oven and turn drumsticks over.  Drizzle chicken with the remaining marinade. Add carrots, distributing them fairly evenly over the pan.  Increase oven temperature to 375 degrees (190 C) and bake chicken and carrots together for 10 minutes.
3. Slide pan out of the oven once more to add asparagus or green beans.  Bake for 15 to 20 minutes or longer, until vegetables are crisp-tender and chicken juices run clear.  Serve warm.

Adapted from Life Made Sweeter.