Thursday, September 15, 2011

Roasted Drumsticks and Vegetables

This one dish wonder will simple and delicious. Perfect for a fall dinner.
  • 10 Chicken drumsicks
  • 1 1/2lbs potatoes, scrubbed and quartered
  • 1 lb carrots, cut into 2 in pieces. (we use baby carrots)
  • 2 lb butternut squash. seeded, pea;ed and cut into 1 inch cubes
  • 2 medium onions, each cut into 8 wedges 
  • 5 garlic cloves, halved 
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste

  1. Heat oven to 425 degrees.
  2. Put all ingredients in a large baking dish. with vegetables arranged in a single layer on the bottom. 
  3. Drizzle olive oil over vegetables and sprinkle with seasoning.
  4. Roast for 45- 60 minutes, stirring vegetables once, until chicken is cooked through and vegetables at tender.
Nutritional Information:
2 drumsticks and 1/2 cup veggies per serving = 8 Weight Watcher Points

Recipe from

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