Baked Rosemary Drumsticks - Bravabod
Recipes

Baked Rosemary Drumsticks

Valentina

True Italian cooking has a short ingredient list, which lets great natural flavors stand out. This recipe, straight from my Sicilian grandmother's kitchen, is no different. Only 7 ingredients yield tender crispy-edged potatoes and juicy chicken drumsticks flavored with rosemary, caramelized leeks, and a splash of white wine.

How To MakeDiet Type: Classic

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Freeze For 4 months

Best by 3-4 days


Shopping List
  • 8 large skin-on chicken drumsticks
  • 1/4 cup white wine (Note 1)
  • 2 yukon gold potatoes, cut into thin wedges
  • 2 sprigs fresh rosemary, chopped
  • 1 leek, cleaned and thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Rinse the chicken and place the drumsticks in a large pot of water and bring to a boil. Boil for 10 minutes, covered.
  2. Step 2: Meanwhile, preheat the oven to 350°F.
  3. Step 3: Remove the chicken from the hot water and place on a flat surface. When cool enough to handle, remove the skin from the chicken. Place the drumsticks in a large tall-sided casserole pan. Add the potato wedges, rosemary, salt, and leek. Drizzle with the olive oil and stir gently to combine.
  4. Step 4: Bake the casserole for 15 minutes. At the 15 minute mark, remove the pan from the oven and pour the wine evenly over the chicken, into the casserole pan. Stir the ingredients and place the pan back into the oven for an additional 15 minutes. It will be ready when the potatoes are for fork-tender.
  5. Serve: Enjoy warm with freshly ground black pepper and a drizzle of extra olive oil.

Recipe Notes

Note 1: To make this non-alcoholic, substitute the white wine with an equal amount of chicken broth or stock.

Nutrition

True Italian cooking has a short ingredient list, which lets great natural flavors stand out. This recipe, straight from my Sicilian grandmother's kitchen, is no different. Only 7 ingredients yield tender crispy-edged potatoes and juicy chicken drumsticks flavored with rosemary, caramelized leeks, and a splash of broth.

How To MakeDiet Type: Paleo

liked this

Freeze For 4 months

Best by 3-4 days


Shopping List
  • 8 large skin-on chicken drumsticks
  • 1/4 cup chicken broth, stock, or bone broth
  • 2 cups rutabaga or white sweet potatoes, peeled and cut into thin wedges
  • 2 sprigs fresh rosemary, chopped
  • 1 leek, cleaned and thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Rinse the chicken and place the drumsticks in a large pot of water and bring to a boil. Boil for 10 minutes, covered.
  2. Step 2: Meanwhile, preheat the oven to 350°F.
  3. Step 3: Remove the chicken from the hot water and place on a flat surface. When cool enough to handle, remove the skin from the chicken. Place the drumsticks in a large tall-sided casserole pan. Add the potato or rutabaga wedges, rosemary, salt, and leek. Drizzle with the olive oil and stir gently to combine.
  4. Step 4: Bake the casserole for 15 minutes. At the 15 minute mark, remove the pan from the oven and pour the wine evenly over the chicken, into the casserole pan. Stir the ingredients and place the pan back into the oven for an additional 15 minutes. It will be ready when the vegetables are for fork-tender.
  5. Serve: Enjoy warm with freshly ground black pepper and a drizzle of extra olive oil.
Nutrition

True Italian cooking has a short ingredient list, which lets great natural flavors stand out. This recipe, straight from my Sicilian grandmother's kitchen, is no different. Only 7 ingredients yield tender crispy-edged potatoes and juicy chicken drumsticks flavored with rosemary, caramelized leeks, and a splash of white wine.

How To MakeDiet Type: Low-carb

liked this

Freeze For 4 months

Best by 3-4 days


Shopping List
  • 8 large skin-on chicken drumsticks
  • 1/4 cup white wine (Note 1)
  • 2 cups kohlrabi, rutabaga, or turnips
  • 2 sprigs fresh rosemary, chopped
  • 1 leek, cleaned and thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Rinse the chicken and place the drumsticks in a large pot of water and bring to a boil. Boil for 10 minutes, covered.
  2. Step 2: Preheat the oven to 350°F.
  3. Step 3: Peel and cut the rutabaga, kohlrabi, or turnips into thin wedges. Set aside.
  4. Step 4: Remove the chicken from the hot water and place on a flat surface. When cool enough to handle, remove the skin from the chicken. Place the drumsticks in a large tall-sided casserole pan. Add the vegetable wedges, rosemary, salt, and leek. Drizzle with the olive oil and stir gently to combine.
  5. Step 5: Bake the casserole for 15 minutes. At the 15 minute mark, remove the pan from the oven and pour the wine evenly over the chicken, into the casserole pan. Stir the ingredients and place the pan back into the oven for an additional 15 minutes. It will be ready when the vegetables are for fork-tender.
  6. Serve: Enjoy warm with freshly ground black pepper and a drizzle of extra olive oil.

Recipe Notes

Note 1: To make this non-alcoholic, substitute the white wine with an equal amount of chicken broth or stock.

Nutrition

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Baked Rosemary Drumsticks

PT1H 8 large skin-on chicken drumsticks 1/4 cup white wine (Note 1) 2 yukon gold potatoes, cut into thin wedges 2 sprigs fresh rosemary, chopped 1 leek, cleaned and thinly sliced 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper, to taste Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Servings

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