Creators
Samara Pardi
Pack
Primary Paleo
Description
This recipe features flavorful sheet-pan chicken drumsticks with roasted root vegetables. It's a delicious and easy-to-make dish that's perfect for a satisfying meal.
Tags
Chicken
INGREDIENTS
Serves 5 people
Ingredient | Amount | Unit | Notes |
Chicken Drumsticks | 6 | pieces | skin-on and bone-in |
Carrot | 6 | large slices | - |
Parsnip | 6 | small, large sliced | - |
Spring Onion | 2 | large pieces | chopped |
Smoked Paprika | 2 | tbsp | - |
Garlic Powder | 1 | tbsp | - |
Olive Oil | 1/2 | cup | - |
Salt | 1 | tsp | - |
Pepper | - | several grinds | - |
PREPARATION
- Preheat oven to 350 °F (177 °C).
- Combine the carrot, parsnip and onion pieces in a large mixing bowl. Add half of the smoked paprika, half of the garlic powder, plus salt and pepper. Add half of the olive oil and toss until vegetables are well covered in oil and spices.
- Spread vegetables out on a large sheet pan.
- Add chicken to the bowl, then the rest of the smoked paprika, garlic powder and olive oil plus salt and pepper. Toss until chicken is well covered in oil and spices.
- Nestle the chicken drumsticks in the vegetables so they are snug and touching the bottom of the pan.
- Bake for 30 minutes at 350 °F (177 °C).
- Remove from oven, turn chicken drumsticks and gently toss vegetables on the pan.
- Pop back in the oven for about 15 minutes, until outside of chicken is browned and inside is cooked through.
- Serve drumsticks with a side of the roasted vegetables and garnish with loosely chopped Italian parsley (optional).
SUGGESTIONS
- You may sub yellow onions for spring onions, if they are not available.