YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Roasted Chicken Drumsticks with Crispy Roasted Vegetables
Savor the vibrant flavors of tender, golden-brown chicken drumsticks infused with lemon and fresh herbs, complemented by a medley of crispy roasted vegetables. This one-pan meal delivers an enticing blend of zesty citrus, aromatic rosemary and thyme, and perfectly roasted carrots, broccoli, and red onions for a balanced, satisfying dinner.
INGREDIENTS
2 Chicken Drumsticks (240g total)
1 medium Carrot
1 cup chopped Broccoli
1/4 medium Red Onion, quartered
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
2 cloves Garlic
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season with a pinch of salt and pepper.
Pat the chicken drumsticks dry with paper towels. Brush them generously with the lemon herb mixture, ensuring they are well coated.
Place the drumsticks on one side of the sheet pan.
On the other side of the pan, arrange the chopped broccoli, carrot (cut into sticks or rounds), and red onion wedges. Drizzle any remaining herb mixture over the vegetables and toss gently to coat.
Roast in the preheated oven for 35-40 minutes, turning the chicken and stirring the vegetables halfway through, until the chicken is nicely browned and cooked through, and the vegetables are tender with a slight crisp.
Remove from the oven, garnish with extra fresh herbs if desired, and serve warm.