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  • Writer's pictureMike Roberts

Roasted Chicken Drumsticks


8 chicken drumsticks

1 zucchini

1 sweet potato

1 lb. red potatoes, quartered

2 shallots, quartered

2 cups broccoli florets

4 garlic cloves, minced

¼ cup avocado oil

1 tsp. dried rosemary

1 tsp. onion powder

½ tsp. paprika

¼ tsp. crushed red pepper

½ tsp. salt

¼ tsp. pepper

Fresh rosemary


Preheat oven to 400° F. Pat drumsticks dry. Line a 9 x 13-inch baking dish with parchment paper. Cut zucchini and sweet potato into large chunks, then place drumsticks and all vegetables in baking dish.

In a small bowl, whisk together garlic, oil, rosemary, onion powder, paprika, crushed red pepper, salt, and pepper. Pour into baking dish and toss to coat. Bake uncovered for 30-40 minutes, or until drumsticks reach 165° F. Garnish with fresh rosemary.

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