Herb Roasted Drumsticks & Veggies

Main dish | December 5, 2014 | By

Herb Roasted Drumsticks & Veggies
  1. 3 tbsp olive oil, divided
  2. 1 tbsp dried Italian herb seasoning
  3. 1 tsp sea salt
  4. 1/2 tsp freshly ground black pepper
  5. 1 clove garlic, minced
  6. 6-8 chicken drumsticks, skin-on
  7. 8-10 small potatoes or sweet potatoes, quartered (the mini kind)
  8. 4 medium organic carrots, cut into 2” pieces
  9. 2 medium organic zucchini, cut into 3” pieces
  10. Half of a medium yellow onion, peeled and quartered
  11. 4 large garlic cloves, peeled and halved
  1. Preheat oven to 425 degrees. In a large bowl, combine 2 tablespoons of olive oil with the Italian seasoning, salt, pepper and minced garlic. Place drumsticks and onion wedges on a foil-lined, large-rimmed baking sheet (12x17) and lightly brush both sides with the herb-oil mixture. Then, lightly sprinkle chicken with additional sea salt.
  2. Next, add one additional tablespoon of olive oil to the remaining herb-oil mixture. Add the veggies and garlic halves to the bowl and toss well to coat. Arrange veggies on baking sheet alongside the chicken and onion wedges, as shown in photo below.
  3. Roast 40-45 minutes, until chicken is cooked through and vegetables are tender.
Hearth and Honey http://hearthandhoney.com/


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