One Pot Meal ~ Roasted Drumsticks with Fingerling Potatoes, Mushrooms, Tomatoes, and Zucchini
Servings 4
Equipment
- Large Dutch oven
Ingredients
- 5 chicken drumsticks extra fat removed
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 1½ cups of fingerling potatoes
- 1½ cups of grape tomatoes
- 6 oz of mushrooms quartered
- 1 zucchini chopped
- ¼ sweet yellow onion chopped
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 1 sprig of fresh thyme
Instructions
- Season the drumsticks evenly with sea salt, freshly cracked pepper, and garlic powder, to taste.
- Place them uncovered in the refrigerator until you're ready to eat.
- Remove the chicken from the refrigerator 15 minutes before cooking to bring it to room temperature.
- Preheat the oven to 400 degrees.
- Place the fingerling potatoes in a large Dutch oven filled with salted, boiling water and cook until fork-tender, about 5 minutes. Drain and let cool.
- Once the potatoes are cool to the touch, slice them in half lengthwise, then toss them into a bowl.
- Add the grape tomatoes, zucchini, mushrooms, and onions to the bowl. Drizzle with 1 tablespoon of olive oil, then season with garlic powder, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.
- Heat the remaining tablespoon of olive oil and butter in a large Dutch oven over medium-high heat. Add the drumsticks to the HOT Dutch oven and cook for 4-5 minutes, then flip the drumsticks over.
- Remove from the heat and place the vegetables and potatoes around the drumsticks.
- Add the sprig of fresh thyme, then put it in the oven.
- Roast for 15 minutes, then stir the veggies.
- Continue to roast for an additional 10-15 minutes.
- Remove from the oven, and toss to coat the vegetables and potatoes in the wonderful pan juices.
- Serve. Enjoy.