With Italian spices, some diced fennel and toasty pine nuts, you'll have a gorgeous supper in no time. Source: EatingWell Magazine, March/April 2008

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Toss fennel and 2 teaspoons oil in a 9-by-13-inch baking dish. Bake for 10 minutes.

  • Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef's knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil. Rub the paste all over drumsticks.

  • Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes.

  • After the fennel has roasted for 10 minutes, stir in pine nuts and place the browned drumsticks on top of the fennel. Return to the oven and bake until the fennel is golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching the bone registers 165 degrees F, 15 to 20 minutes more. Remove the chicken from the pan. Toss the fennel with vinegar in the baking dish, scraping up any browned bits. Serve the fennel with the chicken.

Nutrition Facts

387 calories; total fat 24.4g 38% DV; saturated fat 3.9g; cholesterol 150mg 50% DV; sodium 501mg 20% DV; potassium 869mg 24% DV; carbohydrates 11.9g 4% DV; fiber 4.8g 19% DV; sugar 5g; protein 31g 62% DV; exchange other carbs 1; vitamin a iu 1220IU; vitamin c 19mg; folate 42mcg; calcium 90mg; iron 3mg; magnesium 71mg; thiaminmg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We love this recipe. I substitute boneless thighs for the drumsticks and use the juice from the lemon that I grated the peel from instead of the vinegar at the end. We have served this to guests. Read More
Rating: 5 stars
This recipe is truly amazing. We make it at least once a month. Delicious over Israeli couscous (cook with chix broth mushrooms and fresh parsley). Read More