Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine Recipe - Allrecipes.com
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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  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.
Kitchen-Friendly View

Footnotes

  • copyright © PergolaWest, Inc.
ADVERTISEMENT

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 minutes.....so 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

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • 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.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Lighter Chicken Fettuccine Alfredo

See a lighter but still delicious version of chicken fettuccine Alfredo.

Deviled Roast Chicken

Learn how to make deviled roasted chicken with vegetables.

The Ultimate Roast Chicken

Learn a great trick for getting incredibly delicious roast chicken.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States