With temperatures dropping around here roasted dinners are often a main stay during the winter months for us. I absolutely love this one pan dish (or two depending on the size of your family). It is one that I've taught my boys recently so that when they're out on their own, they'll know how to cook and eat healthy meals, even if they are on a budget.
What You'll Need:
Organic Chicken Drumsticks 5-10 depending on how many people you're feeding. We often go for the drumsticks in the organic isle since they're the least expensive.
3-4 Carrots cut into chunks
1-2 White or Purple Onions (purple is my favorite, but we were out of them this time)
Small Yukon Gold Potatoes, cut in wedges
4-5 Cloves of garlic
Handful of fresh sage chopped
Salt & Pepper to taste
Then I fill in the sides with all of the veggies, garlic and sage.
Drizzle with olive oil, salt & pepper.
Bake at 375 for an hour (or until juices run clear and the chicken is done), turn up the heat to 400 for the last 15 minutes of cooking to crisp up veggies and chicken. If you're using two pans you'll want to rotate them half way during the cooking time.
Pair with a fresh salad and you have a perfect meal.
I love the carmalized sage, garlic and onion bits, they are my favorite!
What's on your Autumn dinner table?