Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

7

"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

servings 873 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 873 kcal
  • 44%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 81.1 g
  • 162%
  • Cholesterol:
  • 283 mg
  • 94%
  • Sodium:
  • 2106 mg
  • 84%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • copyright (C) PergolaWest, Inc.

Reviews

7
  1. 12 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

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

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 c...

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...

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 slo...

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

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 (...

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...

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