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Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine


This recipe features Filippo Berio Olive Oil

  • Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
  • 3 1/2 to 4 pounds chicken drumsticks
  • 3 teaspoons salt, divided
  • 1 pound baby carrots
  • 2 bunches scallions, all parts, cut in 2-inch-long pieces
  • 1/4 cup minced fresh flat-leaf parsley
  • Grated zest of 1 lemon
  • 8 to 10 ounces fresh fettuccine


Course: Main Dishes

Prep: Moderate

Serves: 4 to 6

Method: Roasting

  1. Preheat the oven to 425°F. Using a mister or pastry brush dipped in oil, coat a 17 x 12-inch metal baking sheet with sides (or two smaller pans with sides). Place the drumsticks on the pan. Season on all sides with 1/4 teaspoon salt. Bake for 20 minutes.
  2. Remove the pan from the oven. Add the carrots, scallions, parsley, lemon zest, 3/4 teaspoon salt, and 2 tablespoons oil. With a pancake turner, toss thoroughly to combine the vegetables and seasonings. Spread in a single layer.
  3. Bake for about 25 minutes, turning occasionally, or until no pink remains at the chicken bone and the carrots are tender.
  4. Meanwhile, place a covered large pot of water over high heat. When the water boils, add 2 teaspoons salt and the fettuccine. Stir. Cover and return to a boil. Uncover and boil, stirring occasionally, for about 3 minutes, or until tender. Drain and return to the pot.
  5. If the chicken skin is not well browned, heat the oven broiler. Broil the chicken 6 inches from the heat source for about 3 minutes, or until browned. Remove the drumsticks to a platter. Add the carrots, scallions, and pan juices to the fettuccine. Toss to combine.

copyright © 2001 PergolaWest, Inc.
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