Chicken: Drumsticks Provencale

By fsilver4

Drumsticks are so easy to roast unlike a whole chicken and the flavor is incredible. Children especially love drumsticks and this recipe hits all the right notes. I lay the drumsticks on a bed of mixed root vegetables for more flavor and a delicious side dish.

Ingredients

• 4 to 6 drumsticks
• olive oil
• kosher salt and fresh ground pepper
• 2 to 3 tablespoons butter
• 2 or 3 lemons sliced thin
• 3 to 4 chopped garlic
• Provencale dried spices
• 2 to 3 Sprigs fresh rosemary minced
• 4 to 6 sprigs fresh thyme minced
• 3 tablespoons dry white wine or vermouth
• 1 fennel bulb chopped
• 3 carrots chopped
• 1 large onion chopped
• 3 or 4 potatoes chopped (optional)

Preparation

Step 1

Preheat the oven to 415*

In a roasting pan or dish spread all the chopped vegetables in the pan. Coat with a little olive oil, 1 to 2 teaspoons of provencale herbs and half the rosemary and thyme and salt and pepper.

In a bowl place the chicken with olive oil and 1 teaspoon provencale herbs and the remainder of the rosemary, thyme, all the garlic and salt and pepper. Add 2 or 3 lemon slices and give a rough stir to juice the lemon slices into the chicken. Let sit about 30 minutes.

Layer the drumsticks on top of the vegetables in the pan. Place remaining lemons over the drumsticks covering as much as you can throughout the dish, pour in the wine or vermouth and roast for about 30 to 40 minutes until the juices run clear.