Garlic Butter Chicken Drumsticks with Crispy Carrots

• 8 chicken drumsticks
• 1 pound carrots, peeled and cut into sticks
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat chicken drumsticks dry and season with salt and pepper.
3. 3 Toss carrots with 1 tablespoon olive oil, salt, and pepper.
4. 4 Arrange chicken and carrots on a baking sheet.
5. 5 Roast for 30 minutes.
6. 6 Melt butter in a small saucepan with minced garlic, thyme, and paprika. Simmer for 2 minutes.
7. 7 Brush half the garlic butter over the chicken and carrots.
8. 8 Return to oven and roast for another 15 minutes or until chicken is cooked through.
9. 9 Brush with remaining garlic butter before serving.

Equipment

• Baking sheet
• Oven
• Small saucepan

Variations

• Substitute drumsticks with chicken thighs for a different texture.
• Add a sprinkle of chili flakes for a spicy kick.

Substitutions

• Use melted coconut oil instead of butter for a dairy-free option.
• Substitute carrots with parsnips for a unique twist.

Pairings

• Perfect with a glass of Chardonnay.
• Great alongside crusty bread.

Nutrition

Tips

• For extra crispy carrots, toss them halfway through cooking.
• Add a sprinkle of fresh parsley for garnish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of mashed potatoes.
• Pairs well with a simple green salad.

FAQ