Ingredients
5 tsp extra-virgin olive oil, divided
2 Tbsp fresh rosemary leaf
1 Tbsp lemon zest
2 clove garlic, quartered
½ tsp freshly ground pepper
¼ tsp salt
4 chicken drumsticks (1 1/4-1 1/2 pound), skin removed
2 Tbsp pine nut
2 tsp white wine vinegar
Directions
1. Preheat oven to 450°F.
2. Toss fennel and 2 teaspoons oil in a 9-by-13-inch baking dish. Bake for 10 minutes.
3. Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef’s knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil. Rub the paste all over drumsticks.
4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes.
5. After the fennel has roasted for 10 minutes, stir in pine nuts and place the browned drumsticks on top of the fennel. Return to the oven and bake until the fennel is golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching the bone registers 165°F, 15 to 20 minutes more. Remove the chicken from the pan. Toss the fennel with vinegar in the baking dish, scraping up any browned bits. Serve the fennel with the chicken.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 2 Total
- Calories 401
- Calories from fat 216
- Total Fat 24gm 37%
- Sodium 460mg 19%
- Total Carbohydrates 12gm 4%
- Fiber 5gm 20%
- Protein 35gm
- Cholesterol 104mg 35%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
