Roast Lemon-Parsley Chicken Drumsticks with Fettuccine and Carrots

Prep Time: 7 min
Cook Time: 48 min
Total Time: 55 min
Servings: 6
  • Filippo Berio Olive Oil
  • 3 1/2 to 4 lb chicken drumsticks
  • 1 tsp salt, divided
  • 1 lb baby carrots
  • 2 bunches green onions, white and green parts, cut in 2-inch-long pieces
  • 1/4 cup minced fresh parsley
  • Grated zest of 1 lemon
  • 8 to 10 oz fresh fettuccine
      • Preheat oven to 425°F. Using mister or pastry brush dipped in olive oil, grease 17- x 12-inch metal baking pan. Place drumsticks on pan; season with 1/4 tsp salt. Bake for 20 minutes; remove pan from oven.
      • Add carrots, green onions, parsley, lemon zest, remaining salt and 2 tbsp olive oil to pan; toss well. Bake, turning occasionally, for 25 minutes or until chicken is cooked through and carrots are tender.
      • Meanwhile, in large pot of boiling salted water, cook fettuccine for 3 minutes or until tender; drain and return to pot. Transfer drumsticks to serving platter; toss fettuccine with carrot mixture and any accumulated pan juices.



      • If you don’t have a 17- x 12-inch baking pan, use two smaller pans.
      • If the chicken skin is not well browned after cooking, broil chicken for 3 minutes or until nicely browned.


      Recipe Provided by Chef Sharon Sanders




    Ingredient: Chicken

    Cooking Method: Roast

    World Cuisine: Italian

    Product: Olive Oil

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