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