Hey everyone, here’s another one “pot” meal!
This recipe was a product of using up things in my refrigerator (and flourishing herb planter!) – but lately, I’ve been trying to keep things light, citrus-y/herb-y and fresh to take full advantage of the spring, even though it seems like the Houston weather is a little confused.
So here’s a roast with a bed of vegetables. I used onions, leeks, brussel sprouts. Feel free to substitute the brussel sprouts with sweet potatoes, carrots, cauliflower, etc. Also, you can add chicken thighs, I just happened to have drumsticks in stock. It takes very little preparation time, but needs about 50-60 minutes to roast in the oven. It’s a convenient recipe to make ahead for the week, or for a large group.
- 2.5-3lbs Chicken drumsticks, skin on
- 1 large red onion chopped in big chunks
- 2 leeks (the white part only), sliced
- 1 lb brussel sprouts (approx 1 bag from HEB), halved
- 1 lemon thinly sliced, juice from 1/2 lemon
- 1/2 bunch fresh oregano (substitute with 1/2 the quantity of dry herbs)
- 1 tb sp olive oil
- 1-2 tsp salt (to taste)
- 1 tsp fresh ground black pepper
- Pre-heat the oven on bake to 425F.
- Line the bottom of a roasting pan with the chopped onions, leeks and brussel sprouts. Season with salt, pepper and drizzle half the amount of the olive oil, making sure all the vegetables are well coated.
- Then, place the chicken drumsticks on the bed of vegetables. Season them with salt, pepper, olive oil and rub to make sure they’re evenly coated.
- Drizzle the juice from half a lemon on the vegetables and chicken.
- Place a thin slice of the lemon and some fresh oregano on each drumstick.
- Put it in the oven for 50 minutes or so. Once the vegetables seem tender and chicken looks golden and cooked through, remove from the oven. Let it rest for 5-10 minutes and enjoy!