Name: Roasted chicken with broccoli and carrots
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz skin-on chicken drumsticks, patted dry; 2 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/2 tsp dried parsley; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp fresh lemon juice; 5 oz broccoli, cut into florets; 1 1/2 medium carrots, cut into 1/2-inch rounds

Nutrition

Per serving

463 calories

Protein: 47g; 39% of calories
Carbs: 22g; 18% of calories
Fat: 23g; 43% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 45 min

Preheat the oven to 425°F. In a large bowl, whisk the olive oil, garlic powder, dried parsley, salt, and black pepper. Add the broccoli florets and toss to coat, then remove the broccoli and set it aside in a small bowl. Add the chicken drumsticks and carrot rounds to the large bowl and toss well with the remaining oil and seasonings.
Arrange the chicken drumsticks and carrots in a single layer on a half-sheet pan. Roast for 20 minutes.
Carefully flip the chicken and toss the carrots. Add the seasoned broccoli florets to the pan in a single layer. Roast for 15 to 20 minutes more until the chicken skin is browned and crispy and the broccoli is tender with charred edges. Done when opaque to the bone, 165°F.
Remove from the oven and let the chicken rest for 5 minutes. Squeeze the fresh lemon juice over the hot chicken and vegetables, then transfer to a plate.

Nutrition

Ingredients

Instructions

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