NUTRITION

SERVINGS

INGREDIENTS

2 medium chicken drumsticks

0.25 tbsp extra virgin olive oil

1 cup carrots

1 cup zucchini

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken drumsticks thoroughly dry with paper towels to ensure the skin becomes perfectly crispy during roasting.

• 3

  Prepare the vegetables by slicing the carrots into 1/2-inch rounds and the zucchini into 1/2-inch thick half-moons.

• 4

  In a large mixing bowl, combine the chicken drumsticks, carrots, and zucchini with the olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Toss everything well until the chicken and vegetables are evenly coated in the oil and herb mixture.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, making sure the chicken pieces are not touching each other.

• 7

  Roast for 25 to 30 minutes, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the skin is golden brown.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.