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With Italian spices, some diced fennel and toasty pine nuts, you'll have a gorgeous supper in no time.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2008

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Recipe Summary test

total:
50 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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; protein 31g; carbohydrates 11.9g; dietary fiber 4.8g; sugars 5.1g; fat 24.4g; saturated fat 3.9g; cholesterol 150.1mg; vitamin a iu 1219.7IU; vitamin c 19.4mg; folate 41.9mcg; calcium 90.2mg; iron 2.9mg; magnesium 70.6mg; potassium 869mg; sodium 500.9mg; thiamin 0.2mg.
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