Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine Recipe -
Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine Recipe

Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat the oven to 425 degrees F. Using a mister or pastry brush dipped in olive oil, coat a 17 x 12-inch metal baking sheet with sides (or two smaller pans with sides). Place the drumsticks on the pan. Season on all sides with 1/4 teaspoon salt. Bake for 20 minutes.
  2. Remove the pan from the oven. Add the carrots, scallions, parsley, lemon zest, 3/4 teaspoon of salt, and 2 tablespoons of oil. With a pancake turner, toss thoroughly to combine the vegetables and seasonings. Spread in a single layer.
  3. Bake for about 25 minutes, turning occasionally, or until no pink remains at the chicken bone and the carrots are tender.
  4. Meanwhile, place a covered large pot of water over high heat. When the water boils, add 2 teaspoons of salt and the fettuccine. Stir. Cover and return to a boil. Uncover and boil, stirring occasionally, for about 3 minutes, or until tender. Drain and return to the pot.
  5. If the chicken skin is not well browned, heat the oven broiler. Broil the chicken 6 inches from the heat source for about 3 minutes, or until browned. Remove the drumsticks to a platter. Add the carrots, scallions, and pan juices to the fettuccine. Toss to combine.
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  • copyright © PergolaWest, Inc.

Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2014

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.

Most Helpful Critical Review
Jan 16, 2014

Easy, flavorful, but didn't blow our socks off.


9 Ratings

Feb 26, 2014

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.

Jan 15, 2014

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.

Jan 12, 2014

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 I took out the chicken and just cooked carrots for an extra 15 minutes. This is a keeper!

Jan 07, 2014

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. Rubina Ratnakar


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  • Calories
  • 873 kcal
  • 44%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 283 mg
  • 94%
  • Fat
  • 38.3 g
  • 59%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 81.1 g
  • 162%
  • Sodium
  • 2106 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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