Between moving apartments, changing jobs, procrastination, and everything in between, I neglected to post anything in quite a while. To those few who follow and have been asking if and when I will post again, here we are.Chicken drumsticks and kale have something in common for me: I want to cook em, as they are cheap and cheerful foods, but quite frankly, it was always the same thing..shake and bake with the drumstick, and heating and seasoning kale enough to digest.
Last weekend I found the perfect recipe that married these two foods in the Food and Wine Magazine, and made it last Monday. It was so simple and quick to prepare (perfect for Mondays!), and it tasted so good, despite the short list of ingredients. And best of all, it was healthy.
Although the recipe called for legs (drumstick and thigh attached), I used about 8 drumsticks successfully. I also used smoked paprika as opposed to the regular kind, which I'd like to think it gave the recipe a tad more zest. As our roasting pan was small, and rather stuffed with the veggies, I had to use my (freshly washed) hands to "toss" the veggies with the oil and seasoning.
Oh, yeah - although it was quick to prepare, cooking time is almost an hour.
Hope you try & like this one too!
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