Tuesday, April 24, 2012

Chicken Drumstick Vesuvio



Like a lot of households, things have been kind of lean around here.  Gas and grocery costs seem to keep going up, but nothing new is coming in.  One thing I love about chicken drumsticks is they are CHEAP, but they are also easy to make and easy to eat.  If you grow your own herbs like my sister Nicole, it's even cheaper. This recipe freezes well and reheats even better, the freezing / reheating process seems to make the herbs really sink in.
 Chicken Drumstick Vesuvio

Prep Time: 10 min
Cook Time: 60 minutes            
Yield: 8

INGREDIENTS:

8 chicken drumsticks
4 average sized potatoes, cut into wedges
1 cup fresh green beans
1 tbsp fresh oregano
½ tsp sage
½ tsp salt
¼ tsp black pepper
¼ cup coconut oil, melted
2 garlic cloves, minced
¼ cup chicken broth
2 tbsp fresh parsley, minced

DIRECTIONS:

·         Preheat oven to 375

·         Cut potatoes into wedges

·         Place drumsticks, potato wedges and green beans into a 9 x 13 dish

·         Sprinkle with oregano, sage, salt & pepper

·         Drizzle with melted oil

·         Bake 30 minutes, stirring once, be sure to flip each drumstick

·         Sprinkle with garlic and chicken broth and continue baking another 30 minutes

Once cool, garnish with parsley and store as mealpods

Nutrition: 8 PODS 235 calories, 13g fat, 231g sodium, 16G carb, 2g fiber, 15g protein

nutrition information estimated at Livestrong.com:

1 comment:

  1. The first time I tried Chicken vesuvio was when an Italian Chef, who is a friend of mine, invited us over dinner some years ago. This recipe looks a little different but I am really excited to try this dish. Thanks for sharing!

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