Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan. Pat 1 1/4 pounds chicken drumsticks dry, then coat them with:

   • 1 tablespoon extra-virgin olive oil
   • 2 finely grated garlic cloves
   • 1 1/2 teaspoons kosher salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon dried oregano
   • 1/2 teaspoon lightly crushed fennel seeds
   • 1/4 teaspoon red pepper flakes

   Arrange the drumsticks on the pan with space between them.

2. 2.

   Roast the seasoned drumsticks for 15 minutes. Meanwhile, in a medium bowl, toss together:

   • 12 ounces zucchini cut into 3/4-inch half-moons
   • 8 ounces cherry tomatoes
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper
3. 3.

   Turn the drumsticks and spread the seasoned vegetables around them. Roast for 20 to 25 minutes, stirring the vegetables once, until the tomatoes burst, the zucchini browns, and the chicken reaches 180°F.

4. 4.

   Transfer the drumsticks to a plate and rest for 5 minutes. Directly on the sheet pan, toss the roasted vegetables and pan juices with the juice from 1/2 lemon (1 tablespoon) and 2 tablespoons chopped Italian parsley.

5. 5.

   Divide the lemony roasted zucchini and tomatoes between two plates, add the rested drumsticks, and spoon the seasoned pan juices over everything.

Want more detail? See the temperature guide.