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

A savory, wholesome dinner featuring crispy roasted chicken drumsticks seasoned with fresh herbs, paired with a medley of roasted root vegetables that offer natural sweetness and a delightful crunch. Perfectly balanced for a satisfying meal that is both flavorful and nutritious.

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NUTRITION

538kcal
Protein
42.8g
Fat
27.1g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Drumsticks (approx. 200g total)

1 medium Carrot, roughly chopped

1 medium Parsnip, roughly chopped

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 teaspoon Garlic Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken drumsticks dry with a paper towel. Season them generously with garlic powder, salt, and black pepper.

  • 3

    Place the drumsticks in a baking dish and tuck a sprig each of rosemary and thyme around them.

  • 4

    Prepare the root vegetables by peeling (if desired) and cutting the carrot and parsnip into roughly equal-sized pieces for even roasting.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, and additional pepper if desired.

  • 6

    Arrange the vegetables around the drumsticks in the baking dish.

  • 7

    Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crisp edges.

  • 8

    If you prefer extra crispiness on the drumsticks, you can broil for the last 2-3 minutes of cooking. Keep a close eye to avoid burning.

  • 9

    Remove the dish from the oven, let it rest for a few minutes, then serve warm.

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

A savory, wholesome dinner featuring crispy roasted chicken drumsticks seasoned with fresh herbs, paired with a medley of roasted root vegetables that offer natural sweetness and a delightful crunch. Perfectly balanced for a satisfying meal that is both flavorful and nutritious.

NUTRITION

538kcal
Protein
42.8g
Fat
27.1g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Drumsticks (approx. 200g total)

1 medium Carrot, roughly chopped

1 medium Parsnip, roughly chopped

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 teaspoon Garlic Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken drumsticks dry with a paper towel. Season them generously with garlic powder, salt, and black pepper.

  • 3

    Place the drumsticks in a baking dish and tuck a sprig each of rosemary and thyme around them.

  • 4

    Prepare the root vegetables by peeling (if desired) and cutting the carrot and parsnip into roughly equal-sized pieces for even roasting.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, and additional pepper if desired.

  • 6

    Arrange the vegetables around the drumsticks in the baking dish.

  • 7

    Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crisp edges.

  • 8

    If you prefer extra crispiness on the drumsticks, you can broil for the last 2-3 minutes of cooking. Keep a close eye to avoid burning.

  • 9

    Remove the dish from the oven, let it rest for a few minutes, then serve warm.