Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine
Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine might be just the main course you are searching for. One serving contains 810 calories, 56g of protein, and 41g of fat. This dairy free recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up salt, olive oil, fettuccine, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Preheat the oven to 425 degrees F. Using a mister or pastry brush dipped in olive oil, coat a 17 x 12-inch metal baking sheet with sides (or two smaller pans with sides).
Place the drumsticks on the pan. Season on all sides with 1/4 teaspoon salt.
Remove the pan from the oven.
Add the carrots, scallions, parsley, lemon zest, 3/4 teaspoon of salt, and 2 tablespoons of oil. With a pancake turner, toss thoroughly to combine the vegetables and seasonings.
Spread in a single layer.
Bake for about 25 minutes, turning occasionally, or until no pink remains at the chicken bone and the carrots are tender.
Meanwhile, place a covered large pot of water over high heat. When the water boils, add 2 teaspoons of salt and the fettuccine. Stir. Cover and return to a boil. Uncover and boil, stirring occasionally, for about 3 minutes, or until tender.
Drain and return to the pot.
If the chicken skin is not well browned, heat the oven broiler. Broil the chicken 6 inches from the heat source for about 3 minutes, or until browned.
Remove the drumsticks to a platter.
Add the carrots, scallions, and pan juices to the fettuccine. Toss to combine.