Chicken Drumsticks and Vegetables


chicken-drumsticks-and-vegetables

Even with playing this game of making a different dish every weeknight for my family, for almost two years now, I try to save money on my grocery bills. Drumsticks this week were $.49 a pound. Drumsticks are not my favorite choice in meat but the kids love them and they can be made in several different forms so no one gets sick of them.  I bought 16 pounds of them to freeze and use over the next several weeks.

In planning my meals I try to use simple ingredients that I have on hand. I may plan a meal with something I know will be on sale like a beef roast on the weekend and then use the leftovers in a casserole, soup or sandwich. Remember sales run every 6-8 weeks so I can pretty much predict when items I may like are on sale.  I only do one big grocery shop a month with a few items in between to keep me out of the grocery stores where I will always spend more than I plan.

chicken-drumsticks-and-vegetables-plated

Verdict:

I started with simply baking the drumsticks and vegetables. The kids loved it. It was simple for them to make (yes, my daughter made dinner) and it tasted really good.  The hardest part my daughter said was cutting the onions. She doesn’t like onions at all but once they were cooked in the dish she was fine with them.

I served this dish with a green side salad and broccoli to complete the meal.

mortons-natures-seasoning

Tip:  This is the Morton’s Nature’s Seasons Blend I use. You can make something similar with onion powder, garlic powder, celery salt, black pepper, etc… but I like that this is all mixed for me and has the perfect blend that we like.  I am not affiliated with this product in any way but it is one of my favorites that I use in everything from soups to sandwiches.

Baked Chicken Drumsticks and Vegetables

  • Servings: 6-8
  • Time: 10 minutes prep. 60 minutes to bake chicken
  • Difficulty: easy
  • Print

Ingredients:

  • 3-4 lbs. chicken drumsticks
  • Morton’s Nature’s Seasons Blend
  • 6 large potatoes
  • 1 lb. baby carrots
  • 1 large onion, large chop
  • 1 cup chicken stock
  • 2-3 tablespoons olive oil

Directions:

  1. Preheat oven to 375 degrees.
  2. In a large casserole dish place carrots, potatoes, chicken and onions. Drizzle with olive oil and mix with hands to coat everything with the olive oil. Move the chicken to the top of the vegetables.
  3. Add the chicken stock to the pan.
  4. Sprinkle everything with the seasoning.
  5. Bake for 30 minutes. Turn all ingredients over. Sprinkle again with a bit of seasoning.
  6. Bake for 20-30 minutes more (depending on the size of your drumsticks) until done.
  7. Remove pan from oven and allow to rest for 5 minutes before serving.

 

 

9 Comments Add yours

  1. This really sounds good and hearty!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! It is. I may turn the the stock into gravy next time after the chicken and vegetables cook in it for something different.

      Liked by 1 person

  2. Wow that’s a great prices on drumsticks! I don’t care for them either but hubby loves them so he always gets them when I roast a whole chicken or buy a deli-roasted one. And of course, roasting any kind of veggies always makes them tastier. Great meal!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so much! I am a boneless girl. Tendons give me the creepies.

      Liked by 1 person

      1. Me too! Ever since I had to disect a chicken wing in biology in high school. Oddly, I now love chicken wings but still can’t get over the tendons in the drumsticks, lol! Maybe it’s the combination with the dark meat. 🙂

        Liked by 1 person

  3. Espirational says:

    That’s my kind of recipe!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Like

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