In any case, last Friday was our first cooking day during which we prepared a lasagna, spinach pies, an amazing quinoa, sweet potato and broccoli soup recipe (our first guest blogger will be posting up this recipe very soon!), a pad thaï for that night's supper, as well as today's special: roasted chicken drumsticks with potatoes and carrots. To create this delectable meal for 6-8 portions, get:
- A large box of 15 chicken drumsticks
- 5 large Russett potatoes
- 4 large carrots
- 3/4 cup of olive oil
- 4 garlic cloves, minced
- 1/2 cup lemon juice
- 3-4 tbsp italian spices
- salt and pepper to taste
- Put your drumsticks in a bowl and rince. Spread about 1/2 tbsp of salt on them and mix well.
- Pre-heat your oven to 375 degrees F.
- Peel and cut your potatoes into cubes (or however you fancy your potatoes, cutting them in cubes makes for more portions).
- Peel and cut your carrots into large slices.
- Place your carrots and potatoes in a large roasting pan. Place the drumsticks over them.
- Add a dash of pepper and your italian spices.
- Cover the roaster and cook for approximately 2 hours, or until your chicken is cooked.
Enjoy! :)
-CK
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