One Pan roasted chicken drumsticks with veggies and guac
ChatGPT said:
That sounds like a delicious and easy meal! Here’s a simple One-Pan Roasted Chicken Drumsticks with Veggies and Guac recipe you can make in about an hour:
Ingredients (serves 4)
For the chicken and veggies:
6–8 chicken drumsticks
1 lb (450 g) baby potatoes, halved
2 bell peppers, sliced (any color)
1 red onion, cut into wedges
2 medium carrots, sliced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp chili flakes (optional)
Salt & pepper, to taste
Fresh parsley or cilantro, for garnish
For the guacamole:
2 ripe avocados
1 lime, juiced
¼ cup red onion, finely chopped
1 tomato, diced
1 small jalapeño, minced (optional)
Salt, to taste
Fresh cilantro, chopped
Instructions
1. Prep the chicken & veggies:
Preheat oven to 425°F (220°C).
In a large bowl, toss drumsticks and chopped veggies with olive oil, paprika, garlic powder, chili flakes, salt, and pepper.
Spread everything evenly on a parchment-lined baking sheet (or oven-safe pan).
2. Roast:
Bake for 40–45 minutes, flipping the drumsticks halfway through, until the chicken is golden and reaches an internal temp of 165°F (74°C).
For extra crispiness, broil the pan for the last 2–3 minutes.
3. Make the guac:
In a bowl, mash the avocados.
Stir in lime juice, onion, tomato, jalapeño, cilantro, and salt. Adjust seasoning to taste.
4. Serve:
Plate the roasted chicken and veggies.
Add a generous scoop of guacamole on the side or use it as a dip for the roasted veggies.
Garnish with fresh herbs or a lime wedge.
Tips
Add other veggies like zucchini, broccoli, or cherry tomatoes for color and flavor variety.
For a smoky twist, drizzle with a little chipotle sauce before serving.
Store leftovers in an airtight container for up to 3 days.