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.
Everyone I have served this to has absolutely loved it. As a personal preference, I use chicken thighs, add even more carrots and green onions, and often omit the pasta. I have served this to my 85 year-old in-laws, young married couples, my family, all to rave reviews. The best thing is that it is easy to make and everyone thinks you've knocked yourself out! In fact, I am seriously considering serving this as dinner my church sponsors for a group of 35 homeless men. It wouldn't be that hard, and I can get lots of chicken thighs for a reasonable price at Costco!
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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