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PrintRoasted Chicken Drumsticks and Vegetables with Juniper Berries
These baked drumsticks soak up the flavours of vegetables, thyme and juniper berries making this the perfect dish to enjoy during the autumn season.
![[+]](/images/uploads/recipes/2011/May/12/496_view.jpg)
Roasted Chicken Drumsticks and Vegetables with Juniper Berries
8 -12
chicken drumsticks
8 -12
4 - 6
yellow potatoes, halved
4 - 6
4
carrot(s), cut in chunks
4
10
white pearl onions, peeled
10
2
garlic, whole bulb
2
1
lemon, sliced
1
2 Tbsp
juniper berries, dried
30 mL
10 sprigs
thyme, fresh
10 sprigs
1/4 cup
olive oil
60 mL
pepper, freshly ground, to taste
Dijon mustard, for garnish
finishing salt, (fleur de sel, smoked, pink or other)
Preparation
Serves 6
Cook time :
50 min
|
Preparation time :
15 min
Roasted Chicken Drumsticks and Vegetables with Juniper Berries
1
Preheat oven to 200ºC (400ºF).
2
In a large roasting dish, combine all the vegetables, the drumsticks and the aromatics.
3
Add olive oil and toss to coat all ingredients well.
4
Bake for 45 to 60 minutes, until juices run clear or a meat thermometer indicates an internal temperature of 165°F (74°C).
5
Adjust seasoning to taste.
6
Serve with Dijon mustard and finishing salts on the side so that everyone can season to taste.
7
Serve with plain green and yellow beans.
Notes: This recipe is courtesy of Poulet du Québec. Click here for more recipes (available in French only.)
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