Recipe by Filippo Berio Olive Oil
"For the perfect pasta and chicken meal, roast drumsticks with baby carrots, scallions, and grated lemon zest; toss with fettuccine; serve and enjoy."
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Filippo Berio® Olive Oil
3 1/2 pounds
scallions, all parts, cut in 2-inch-long pieces
minced fresh flat-leaf parsley
Grated zest of 1 lemon
Absolutely, without a doubt, the most perfect chicken recipe I have ever made! In keeping with the habit of reviewers here at AllRecipes, while praising the original recipe, I made a few small changes: I didn't have any Filipino oil, so I used the oil in my pantry - I think it was 3-and-1. I didn't have any chicken drumsticks, so I used the leftover turkey hamburgers I had from last weekend's barbeque. I was out of salt, and I was too lazy to drive 5 minutes to the store to get some, so I substituted some miscellaneous spice I found lying around. I don't like carrots or scallions, so I threw in some lettuce and old tomatoes that someone put in the garbage. I don't even understand parsley - I thought it was something they put on your plate at restaurants to make otherwise mediocre food look good. If I am too lazy to go to the store to get an ingredient I don't have, then I am certainly not going to zest a lemon, so I just threw in the whole peel. Didn't have fettucini, didn't care to go to the store, used some leftover macaroni salad. Like many reviewers here, I found that this perfect recipe was even more perfect with these few simple changes.
Easy, flavorful, but didn't blow our socks off.
This is easy and tasted pretty good. The "sauce" was pretty much oily grease though. I think maybe next time I'll leave most of it in the pan and just take out the veggies and chicken with a slotted spoon or something. Also, I cooked my chicken for much longer and ended up broiling it on both sides for a bit. Next time I think I will remove the veggies once they're done and then crank up the heat significantly because I'd rather have the skin on the chicken legs crispy. I added some lemon juice when I added the zest, I'd recommend doing that. If I make this again I will add other veggies besides the carrots. The carrots were good, but broccoli or green beans or something would have been a nice addition.
So tasty! I followed the recipe exactly, except I cut my baby carrots in half longwise (so they would cook faster) and I lowered the temperature to 375 for the second half of the cooking time (only because I was waiting for my bf to come home from work, and didn't want it to cook too fast). Next time I will use boneless skinless thighs instead of drums though.
Came out great & family loved it! The only thing I changed was I added the lemon juice (1/2 on chicken legs, 1/2 on carrot mixture) as well as the lemon zest. I also added pepper and cut back on the salt. Carrots needed to cook longer than 25 minutes.....so I took out the chicken and just cooked carrots for an extra 15 minutes. This is a keeper!
Its awesome. My entire family loved it. The baking time may need to be increased to 30-35 minutes though. Loved the final outcome though.
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 345
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