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 tender, crispy chicken drumsticks roasted to perfection with a medley of sweet roasted carrots and parsnips, all enhanced by a fragrant blend of fresh herbs. This savory dish balances juicy protein with earthy root vegetables for a satisfying, wholesome meal.

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NUTRITION

586kcal
Protein
46.5g
Fat
36.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Drumsticks (approx 250g total)

1 medium Carrot

1 medium Parsnip

1 tablespoon Olive Oil

1 tablespoon Fresh Rosemary, chopped

1 tablespoon Fresh Thyme, chopped

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat dry the chicken drumsticks with a paper towel. Season generously with salt, black pepper, chopped rosemary, and thyme.

  • 3

    Peel the carrot and parsnip if desired, then cut them into 1/2-inch thick sticks.

  • 4

    In a large bowl, toss the veggies with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the seasoned chicken drumsticks and vegetables on a baking sheet in a single layer, making sure the drumsticks are not overcrowded.

  • 6

    Roast in the oven for about 35-40 minutes, turning the drumsticks and stirring the vegetables halfway through, until the chicken is crispy on the outside and cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let 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 tender, crispy chicken drumsticks roasted to perfection with a medley of sweet roasted carrots and parsnips, all enhanced by a fragrant blend of fresh herbs. This savory dish balances juicy protein with earthy root vegetables for a satisfying, wholesome meal.

NUTRITION

586kcal
Protein
46.5g
Fat
36.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Drumsticks (approx 250g total)

1 medium Carrot

1 medium Parsnip

1 tablespoon Olive Oil

1 tablespoon Fresh Rosemary, chopped

1 tablespoon Fresh Thyme, chopped

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat dry the chicken drumsticks with a paper towel. Season generously with salt, black pepper, chopped rosemary, and thyme.

  • 3

    Peel the carrot and parsnip if desired, then cut them into 1/2-inch thick sticks.

  • 4

    In a large bowl, toss the veggies with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the seasoned chicken drumsticks and vegetables on a baking sheet in a single layer, making sure the drumsticks are not overcrowded.

  • 6

    Roast in the oven for about 35-40 minutes, turning the drumsticks and stirring the vegetables halfway through, until the chicken is crispy on the outside and cooked through and the vegetables are tender and slightly caramelized.

  • 7

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