Juicy, tender Baked Chicken Drumsticks with a veggie-packed side, perfect for a quick, low-carb, and keto-friendly meal.
Prep Time | 10 mins |
Cook Time | 40 mins |
Meal Type | Dinner |
Servings | 2 |
Carbs | 3.6 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Chicken Drumsticks (400g):
A great source of protein and healthy fats, drumsticks are ideal for a filling low-carb meal.
Olive Oil (2 tbsp):
Packed with heart-healthy monounsaturated fats and helps crisp up the chicken skin.
Garlic (2 cloves):
Offers antioxidant properties and adds a burst of flavour to the dish.
Rosemary (1 tbsp):
A fragrant herb that aids digestion and enhances the flavour of the chicken.
Broccoli (1 cup):
Rich in fibre, vitamins C and K, and supports digestive health.
Zucchini (1 medium):
Low in carbs and high in antioxidants, zucchini adds a refreshing texture to the dish.
Red Capsicum (1 small):
Full of vitamin C and low in calories, it adds sweetness and colour to the mix.
Shallots (4):
Provide a mild onion flavour, rich in antioxidants and vitamins.
Low Carb 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 extra virgin 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
COOK MODE
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: 2.3gCalories: 504kcal
