Crispy Herb-Roasted Chicken Drumsticks with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Chicken Drumsticks with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Drumsticks with Roasted Root Vegetables

Enjoy a rustic plate of crispy, herb-seasoned chicken drumsticks paired with tender roasted root vegetables. This satisfying dish brings together savory roasted chicken with a medley of carrots, parsnips, and red potatoes, all enhanced by garlic and fresh herbs for a burst of flavor.

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NUTRITION

546kcal
Protein
42.2g
Fat
31.3g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Drumsticks (220g total)

50g Carrot

50g Parsnip

50g Red Potato

1/2 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken drumsticks dry with paper towels. Season them with salt, pepper, and finely chopped garlic.

  • 3

    In a bowl, toss the chopped carrot, parsnip, and red potato with olive oil, salt, pepper, and roughly torn sprigs of rosemary and thyme.

  • 4

    Arrange the chicken drumsticks on one side of the baking sheet and spread the vegetables on the other side in a single layer.

  • 5

    Place the baking sheet in the oven and roast for 35-40 minutes, turning the drumsticks and stirring the vegetables halfway through, until the chicken is crispy and the vegetables are tender.

  • 6

    Remove from the oven and let it rest for a few minutes before serving.

Crispy Herb-Roasted Chicken Drumsticks with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Chicken Drumsticks with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Drumsticks with Roasted Root Vegetables

Enjoy a rustic plate of crispy, herb-seasoned chicken drumsticks paired with tender roasted root vegetables. This satisfying dish brings together savory roasted chicken with a medley of carrots, parsnips, and red potatoes, all enhanced by garlic and fresh herbs for a burst of flavor.

NUTRITION

546kcal
Protein
42.2g
Fat
31.3g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Drumsticks (220g total)

50g Carrot

50g Parsnip

50g Red Potato

1/2 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken drumsticks dry with paper towels. Season them with salt, pepper, and finely chopped garlic.

  • 3

    In a bowl, toss the chopped carrot, parsnip, and red potato with olive oil, salt, pepper, and roughly torn sprigs of rosemary and thyme.

  • 4

    Arrange the chicken drumsticks on one side of the baking sheet and spread the vegetables on the other side in a single layer.

  • 5

    Place the baking sheet in the oven and roast for 35-40 minutes, turning the drumsticks and stirring the vegetables halfway through, until the chicken is crispy and the vegetables are tender.

  • 6

    Remove from the oven and let it rest for a few minutes before serving.