Recipes
Lemon-Oregano Chicken Drumsticks with Roasted Fennel & Tomatoes
Uses: chicken drumsticks, fennel, plum tomato, Vidalia onion
Ingredients:
- 2 chicken drumsticks
- 1 cup fennel, cut into wedges
- 1/2 plum tomato, cut into wedges
- 1/2 cup Vidalia onion wedges
- 2 teaspoons oil, divided
- 1 tablespoon vinegar or citrus juice if available
Instructions:
- Heat the oven to 400°F. Pat the drumsticks dry and rub with 1 teaspoon oil, oregano, garlic powder, black pepper, and a small amount of salt.
- Toss fennel and onion with the remaining oil, black pepper, and a small amount of salt. Arrange around the chicken and roast for 20 minutes.
- Add tomato wedges to the pan and continue roasting until the vegetables are tender and the chicken reaches at least 165°F in the thickest part without touching bone.
- Let the chicken rest for 5 minutes and finish the vegetables with vinegar or citrus juice before serving.
Good for: A simple Mediterranean-style roasted chicken dinner with sweet fennel, onion, and juicy tomato.
Optional: Add a few snap peas to the pan during the final 5 minutes.