Remixed from “Herbed Chicken with Roasted Carrots, Cucumber Salad, and Summer Squash” — View Original
Remix request: “Make it with chicken drumsticks”
Citrus-Denn Drumstick Tray with Garden Veg and Herb Salad
Remix of the original by swapping to bone-in drumsticks and adding a bright citrus glaze, roasted carrots, and a crisp cucumber-herb salad. The technique shifts to oven-roasting chicken legs first for juiciness, then finishing with a quick glaze to bloom spices. Accompaniments stay pantry-friendly and fresh.
- Prep Time: 15 min
- Cook Time: 40 min
Servings:
2 servings
Ingredients
- 4 bone-in chicken drumsticks, skin on
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 1/2 tsp paprika
- 1 1/2 tsp kosher salt
- 1 1/4 tsp black pepper
- 2 cups baby carrots, peeled
- 1 medium yellow squash, sliced into half-moons
- 1 medium cucumber, sliced into thin rounds
- 1 1/4 cup red onion, thinly sliced
- 2 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp honey (optional)
- 1 1/4 cup feta cheese, crumbled (optional)
- 1 tbsp honey (for glaze, optional)
Instructions
- Preheat oven to 425°F (220°C). Pat drumsticks dry and rub with 1/2 tbsp olive oil, garlic powder, oregano, thyme, paprika, salt, and pepper; let rest 5 minutes.
- Toss carrots and squash with remaining 1 1/2 tbsp olive oil, and season with salt and pepper. Spread on a baking sheet and roast 15 minutes.
- Nestle seasoned drumsticks among vegetables; roast 25–30 minutes, turning once, until skin is golden and meat registers 165°F (74°C).
- If using glaze: heat a small pan over medium heat, add 1 tsp honey and a splash of lemon juice; simmer 1 minute until syrupy, then brush over drumsticks and roast 2 more minutes for shine.
- Meanwhile, in a bowl, combine cucumber, red onion, lemon juice, dill, and parsley. Season lightly with salt and a touch of honey if desired.
- Plate drumsticks with roasted vegetables and spooned cucumber salad; sprinkle feta if using and finish with a squeeze of lemon.
Chef’s Pro Tips
- Pat drumsticks dry for crisper skin.
- Use a meat thermometer to ensure 165°F (74°C).
- Bloom the herbs by adding dill and parsley at the end for fresh aroma.
- If dairy-free, omit feta and honey in salad.
Serving Suggestions
Serve with a side of crusty bread or steamed couscous to complete the plate; a light greens salad pairs well on the side.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat until hot all the way through.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 38 |
| carbs | 22 |
| fat | 30 |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!