A quick and easy one-pot wonder we've packed full of veggies for an extra vitamin boost. But, it doesn't stop there – mouth-watering, tender and juicy drumsticks, baked to perfection. YUM!
Baked Chicken Drumsticks
The best thing about drumsticks (over a whole chicken) is not having to fight over who gets the two legs! Drumsticks for everyone!If you’d like some added flavour, try leaving your drumsticks to marinate overnight in the fridge.
Ingredients
- 2 tbsp olive oil
- 400 g chicken drumsticks, (with skin)
- 2 garlic cloves, minced
- 1 tbsp rosemary, chopped
- 1 cup broccoli, chopped into florets
- 1 medium zucchini, cut into 1cm rounds
- 1 small red capsicum, (or ⅕ a large red capsicum, chopped into 3cm squares)
- 4 shallots, quartered
- salt and pepper, to taste
- ½ tbsp mixed herbs, dried
- ½ lemon (optional)
Instructions
- Preheat your oven to 220°C/428°F.
- Pat chicken dry with paper towel to remove any moisture. Place in a large bowl and drizzle with 1 tbsp olive, salt, pepper, garlic and rosemary, rubbing the mix into the chicken.
- Place drumsticks on an oven-safe cooling rack on a baking tray and cook for 40-45 minutes until juices run clear when the drumstick is pierced with a skewer.
- 20 minutes before the end of the cooking time, place vegetables on a baking tray and drizzle with olive oil. Season liberally with salt and pepper, sprinkle with mixed dried herbs and cook in the oven for 15-20 minutes.
- Remove the chicken and vegetables from the oven. Squeeze the lemon over the vegetables and serve with the chicken drumsticks.
Nutrition (per serve)
Net Carbs: 3.6gProtein: 56.2gFat: 29.4gFiber: 2.3g
