Roasted Drumsticks with Lemon, Rosemary, Sage, Balsamic Vinegar & Cherry Tomatoes

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I thought I’d give you a break from all the seafood dishes so here is a delicious, healthy chicken dish that’s bursting with flavor. It also takes minutes to throw together, like all the dishes I share on here. 🙂 Because this is a one pan dish it’s perfect for entertaining or for a quick week night dinner.

Make sure you get high quality drumsticks, like the ones Whole Foods carries. The ones from the regular grocery store are hit or miss.

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Enjoy!

Roasted Drumsticks with Lemon, Rosemary, Sage, Balsamic Vinegar & Cherry Tomatoes (Serves 2-4 depending on if serving with a side dish)

Adapted from Williams-Sonoma

Ingredients:

  • 6 1/2 tsp. olive oil
  • 5 high-quality chicken drumsticks (leave skin on so you can stuff the drumsticks with the herbs. Peel off the skin after cooking to make this more low-fat)
  • 8 oz. cherry or grape tomatoes, halved
  • 1 tb balsamic vinegar
  • sea salt
  • freshly ground pepper, to taste
  • 1 lemon, cut into thin slices
  • 6-8 fresh rosemary springs
  • 8-10 fresh sage leaves

Directions:

  • Preheat oven to 400-425°F. Lightly grease a baking dish with 2 teaspoons of olive oil.
  • Place chicken in prepared baking dish. Arrange tomatoes around chicken. (If you prefer your tomatoes less roasted, add them about half-way through cooking time instead.)
  • Drizzle chicken and tomatoes with vinegar and 2 1/2 teaspoons of olive oil. Sprinkle with salt and pepper.
  • Under the skin of each drumstick stuff a lemon slice, a sage leaf and a small sprig of rosemary
  • Top each drumstick with 1-2 lemon slice.
  • Arrange rosemary and sage leaves over and around chicken. Drizzle remaining 2 teaspoons of olive oil over herbs.
  • Roast until chicken is opaque throughout and starting to brown, at least 35-45 minutes. We roasted for nearly 55 minutes to get the desired cooking.
  • Plate the chicken and drizzle with some pan juices and lemon juice. Sprinkle with sea salt. Serve right away.
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