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Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Reviewed: 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!
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