Rosemary Drumsticks with Roasted Root Vegetables

        This is yet another recipe inspired by my mom's cooking. She always roasts root veggies - potatoes, sweet potatoes, carrots, and onions, tossed in olive oil and seasoned with garlic and rosemary. They are so delicious and I snack on them all the time when they're in the fridge. They go especially good with a pork roast, but for budget reasons, I decided to use those same ingredients and flavors and use chicken drumsticks instead, because as I mentioned in my Baked BBQ Chicken Drumsticks recipe, they are so cheap - often .99 cents a pound! It cost 4.25 to get 12 drumsticks....I'd say thats quite a deal! The meat is always moist and tender and the skin crisps up really nicely. Paired with a whole mess of vegetables, it's filling and nutritious, and of course super tasty!

         I will probably experiment more with chicken drumstick recipes. There are so many options and it can be prepared so cheaply yet still be delicious meal. Perfect for a hungry college kid :)

         This recipe is great because potatoes are also cheap and always in my kitchen, and it's made easy by just tossing in some baby carrots, which are often in my fridge as well. 

Rosemary Drumsticks w/ Roasted Root Veggies

Ingredients:

6 chicken drumsticks

3 cloves garlic, minced

2 tbsp rosemary, divided

2 tbsp olive oil, divided

1 tsp garlic powder

1/2 tsp onion powder

1 large sweet potato

2-3 medium potatoes (preferably red)

Approx 1 cup baby carrots

1 medium onion

salt and pepper to taste

Directions:

Preheat oven to 375 degrees.

Peel and chop potatoes into bite sized pieces - if using red potatoes, don't remove skin and chop onion. Pat baby carrots dry and put all veggies in a bowl. Toss with 1 tbsp of olive oil, 1 tbsp rosemary, minced garlic and season with salt and pepper. Pat chicken drumsticks dry (this is important because it allows the skin to get crispy) Brush them with the remaining tbsp of olive oil and season with tbsp rosemary, garlic powder, onion powder and salt and pepper to taste. Spread only veggies on large baking dish - try not to stack veggies, I had to because we were lacking more pans, but they crisp up better if you dont - and bake in preheated oven for about 15 minutes, then remove from oven and add drumsticks. Cook for fifteen minutes, turn drumsticks and bake for another 20 minutes or so.