One-Pan Lemony Herb Baked Drumsticks
3 tablespoons coconut oil, melted
8 chicken thighs or drumsticks, bone in, with skin
400g baby potatoes, halved
2 red onions, roughly chopped
2 teaspoons dried oregano
Juice and zest of 2 lemons
Sea salt and freshly ground black pepper, to taste
4 cups broccoli florets
4 cups baby spinach
Preheat oven to 200 degrees Celsius. Put the oil in the bottom of a large roasting dish. Rub the skin of the chicken in the oil and season with salt, then lay the drumsticks in the pan.
Place potatoes around the edges of the chicken. Scatter the onion, lemon juice, zest and oregano over the top. Place roasting dish in the oven and bake chicken for 40 to 45 minutes, turning halfway or until chicken is golden. (Juice should run clear when pierced.)
Steam broccoli over a double boiler. Serve chicken with a side of baby spinach and broccoli, drizzled with butter, olive or coconut oil.
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