Ingredients
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
Directions
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.