Name: Herb-Roasted Chicken Drumsticks with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 whole chicken drumsticks; 1 cup carrots; 0.5 cup parsnips; 0.25 cup red onion; 0.25 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic powder

Herb-Roasted Chicken Drumsticks with Root Vegetables

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YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Drumsticks with Root Vegetables

Chicken drumsticks roasted with fragrant rosemary and thyme, paired with caramelized carrots and parsnips for a rustic, nutrient-dense dinner.

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NUTRITION

Protein

41.4g

Fat

24.2g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

2 whole chicken drumsticks

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

0.25 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Peel and slice the carrots and parsnips into uniform half-inch rounds, and cut the red onion into thick wedges.
3
In a large mixing bowl, whisk together the extra virgin olive oil, rosemary, thyme, sea salt, black pepper, and garlic powder.
4
Add the chicken drumsticks and the prepared vegetables to the bowl, tossing thoroughly to ensure everything is evenly coated in the herb oil.
5
Arrange the chicken and vegetables in a single layer on the baking sheet, ensuring they are not overcrowded to allow for proper browning.
6
Roast for 35 to 40 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy.