With a whopping 40g of muscle-ripping protein, you can enjoy this delicious dish with whatever vegetables you have lying around in the refrigerator, which is also a great way to help reduce food waste.
Nutrition (per serving)
Calories: 331; total fat: 15g; saturated fat: 4g; protein: 40g; carbohydrates: 9g; sugar: 3g; fiber: 2g; cholesterol: 118mg; sodium: 229mg
Recipe and photo by Ann Dunaway Teh and Lesley Baradel founders of My Menu Pal.
Makes 4 servings
- 1 Tbsp extra-virgin olive oil
- 6-8 chicken drumsticks
- 1/2 onion, sliced
- 1/2 red pepper, sliced
- 1/2 yellow peppers, sliced
- 1 lemon, cut into quarters
- 1/2 cup low sodium chicken broth
- 1 small bay leaf
- 1/2 tsp ground black pepper
How to make it
Preheat oven to 400°.
Heat oil in an oven-safe frying pan or Dutch oven over medium-high heat. Add the drumsticks, and cook for a few minutes on all sides, until the skin starts to brown a little.
Add the rest of the ingredients to the pan, and stir gently to combine. Put pan in the oven and cook for 20 minutes.
Flip drumsticks over and bake for an additional 10 to 15 minutes—or until the chicken skin is golden, and the chicken is cooked through and reaches 165°. The stock should have reduced to a lemony sauce.