skish
IT

Herb-roasted chicken drumsticks with potatoes and carrots

A simple Sunday roast, all in one tray.

  • 55 min
  • 1 serving
  • Italian cuisine
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Herb-roasted chicken drumsticks with potatoes and carrots

Per serving

Calories
600 kcal
Protein
41.6 g
Carbohydrates
47.7 g
Fat
26.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chicken drumsticks200 g
  • Potatoes200 g
  • Carrots120 g
  • Extra virgin olive oil8 g
  • Rosemaryto taste
  • Thymeto taste
  • Garlic1 clove
  • Saltto taste
  • Black pepperto taste

Method

  1. Heat the oven to 200 °C (conventional). Pull the skin off the chicken drumsticks, using a piece of kitchen paper for a better grip.
  2. Finely chop the rosemary needles and thyme leaves and rub the drumsticks with the herbs, salt and black pepper.
  3. Wash and peel the potatoes and carrots and cut them into pieces of about 3 cm; toss them in a roasting tin with the oil, a pinch of salt and the garlic clove unpeeled and lightly crushed.
  4. Nestle the drumsticks among the vegetables and roast for 45 minutes, turning everything halfway, until the chicken is golden and, when pierced near the bone with a skewer, the juices run clear rather than pink, and the potatoes are crisp.
  5. Serve hot, spooning over the cooking juices.

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