A couple of days ago I took a trip to an International farmers market and was completely overwhelmed with all of the produce and really affordable seasonings and spices. I was actually a little overstimulated and really couldn’t focus on shopping and browsing, nor could I remember the reason I was even there. Well maybe that was my problem, I didn’t have a clear action plan. Something like a grocery list? I did not, so I was all. Over. The. Place.
The takeaway message- bring a list with you when you grocery shop!
I felt like I was cheating on my other farmers market, but I couldn’t resist stocking up on fresh oregano, thyme and rosemary this time around.
Fresh herbs with chicken and veggies? Yes please! I had squash, zucchini and mushrooms in the fridge that I needed to cook so I ended up roasting them in the oven with the chicken. Besides a little bit of prep, I was happy to be out of the kitchen and not having to keep an eye on the stove.
Ingredients
- 6 chicken drumsticks
- ¼ cup extra virgin olive oil
- 4 cloves garlic, minced
- ½ tablespoon hot paprika
- ½ tablespoon sweet paprika
- Pinch red pepper flakes
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees.
- Line a large baking dish or cookie sheet with aluminum foil for easy cleanup. Place wire rack on top. Brush wire racks with melted coconut oil or spray with nonstick spray to prevent sticking.
- Add chicken to a large mixing bowl and season chicken with salt and pepper. Set aside.
- Heat olive oil in a skillet to medium heat. Add garlic, paprika, red pepper flakes, and herbs. Cook for about 1 minute, being careful not burn garlic.
- Pour olive oil mixture over the drumsticks in the mixing bowl and coat chicken evenly with mixture.
- Place drumsticks on wire rack. Bake for 45 minutes, or until chicken is fully cooked.
Notes
Adapted from Jo Cooks
