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SMF Kitchen
@smfchicken
00:30
Prep
00:50
Cook
01:20
Total Time
Ingredients & Directions
Directions
Herb Roasted Chicken Drumsticks with Panzanella Salad
4
Springer Mountain Farms Chicken Drumsticks
Kosher salt and pepper to taste
3 sprigs
Rosemary
1 tablespoon
Canola oil
2
Ripe tomatoes, large dice
1
Cucumber peeled, seeded, and diced
1 cup
Croutons
1/2
Basil, torn
1/2 cup
Cesar dressing
- Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
- Preheat the oven to 350°F.
- Mix the chicken with the oil and rosemary and place onto a lined baking tray.
- Roast in the oven, rotating pan halfway through, 50-60 minutes or until the internal temperature of the chicken passes 165°F and the meat begins to pull away from the bone.
- Remove the pan from the oven and allow to cool.
- While the chicken is roasting, combine the tomatoes, cucumbers, croutons, basil, and dressing in a large bowl.
- Taste for seasoning.
- Serve the chicken over the salad and enjoy.
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Yield: 4
00:30
Prep
00:50
Cook
01:20 Total Time
Ingredients
Directions
Herb Roasted Chicken Drumsticks with Panzanella Salad
4
Springer Mountain Farms Chicken Drumsticks
Kosher salt and pepper to taste
3 sprigs
Rosemary
1 tablespoon
Canola oil
2
Ripe tomatoes, large dice
1
Cucumber peeled, seeded, and diced
1 cup
Croutons
1/2
Basil, torn
1/2 cup
Cesar dressing
- Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
- Preheat the oven to 350°F.
- Mix the chicken with the oil and rosemary and place onto a lined baking tray.
- Roast in the oven, rotating pan halfway through, 50-60 minutes or until the internal temperature of the chicken passes 165°F and the meat begins to pull away from the bone.
- Remove the pan from the oven and allow to cool.
- While the chicken is roasting, combine the tomatoes, cucumbers, croutons, basil, and dressing in a large bowl.
- Taste for seasoning.
- Serve the chicken over the salad and enjoy.
