- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 45 mins
- Serves
- 6
Ingredients
- 12
- chicken drumsticks, skin on
- Marinade
- 3 tbsp.
- honey
- 45 ml
- 3 tbsp.
- olive oil
- 45 ml
- 1 tbsp.
- minced ginger
- 15 ml
- 1 tbsp.
- allspice
- 15 ml
- 1 tsp.
- ground nutmeg
- 5 ml
- 1/2 tsp.
- ground cinnamon
- 2.5 ml
- 2
- green onions, minced
- 1
- garlic clove, minced
- Juice and zest from 2 limes
- Salt and pepper
- Root veggies
- 3 tbsp.
- olive oil
- 45 ml
- 4
- parsnips, peeled and cut in half vertically
- 4
- carrots, peeled and cut in half vertically
- 6
- baby potatoes, cut in half
- 1
- onion, cut into quarters
- 4
- sprigs of thyme, deleafed
- Salt and pepper
Directions
- Step 1
- Preheat the oven to 200°C (400°F).
Combine all the ingredients for the marinade in a bowl and thoroughly coat the drumsticks. Place drumsticks on a large baking sheet.
- Step 2
- Add the root veggies to the sheet, drizzle with olive oil, and season with salt and pepper.
- Step 3
- Cook in the oven for approximately 45 minutes, or until the veggies are tender and the chicken is cooked through and golden. Flip the chicken and veggies from time to time, as needed.
