Herb Roasted Chicken Drumsticks with Lemon Quinoa

• 8 chicken drumsticks
• 2 tablespoons olive oil
• 1 tablespoon dried herbs (thyme, rosemary, oregano)
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup quinoa
• 2 cups water
• 1 lemon, zested and juiced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix olive oil, dried herbs, garlic, salt, and pepper. Coat drumsticks and let rest.
3. 3 Place drumsticks on a lined baking sheet and roast for 40 minutes, flipping halfway.
4. 4 Rinse quinoa and combine with water in a saucepan. Bring to a boil, then reduce to simmer for 15 minutes.
5. 5 Stir in lemon zest, juice, parsley, and mint into cooked quinoa.
6. 6 Serve quinoa alongside roasted drumsticks.

Equipment

• Baking sheet
• Oven
• Saucepan

Variations

• Add roasted vegetables to the drumsticks for a complete meal.
• Substitute chicken thighs for drumsticks for a richer flavor.

Substitutions

• Use fresh herbs instead of dried—double the amount.
• Substitute quinoa with couscous for a gluten-free alternative.

Pairings

• Steamed green beans
• A simple arugula salad

Nutrition

Tips

• For extra flavor, let the drumsticks marinate for at least an hour.
• Add more lemon juice to quinoa if you love a tang!

Storage

Store in airtight containers in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a side of steamed broccoli.
• Pair with a crisp white wine for a refreshing contrast.

FAQ