Dinner Lunch

Herb Roasted Drumsticks with Panzanella Salad

Herb Roasted Drumsticks with Panzanella Salad

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
  1. Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
  2. Preheat the oven to 350°F.
  3. Mix the chicken with the oil and rosemary and place onto a lined baking tray.
  4. 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.
  5. Remove the pan from the oven and allow to cool.
  6. While the chicken is roasting, combine the tomatoes, cucumbers, croutons, basil, and dressing in a large bowl.
  7. Taste for seasoning.
  8. Serve the chicken over the salad and enjoy.

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Dinner Lunch

Herb Roasted Drumsticks with Panzanella Salad

Herb Roasted Drumsticks with Panzanella Salad

SMF Kitchen
@smfchicken

Drumsticks

Made With:

Drumsticks

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
  1. Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
  2. Preheat the oven to 350°F.
  3. Mix the chicken with the oil and rosemary and place onto a lined baking tray.
  4. 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.
  5. Remove the pan from the oven and allow to cool.
  6. While the chicken is roasting, combine the tomatoes, cucumbers, croutons, basil, and dressing in a large bowl.
  7. Taste for seasoning.
  8. Serve the chicken over the salad and enjoy.